With a name like Seasalt, one would immediately know what to expect out of this restaurant. Minds might conjure a menu influenced by coastal flavours, replete with seafood options (and they wouldn’t be wrong). This association would only become stronger as diners step into the space. The gentle rush of waves faintly fill the air, mingling with the tantalising aroma wafting from the kitchen inside the dining space: a sleek, modern setup indoors that opens up to an alfresco deck clad in different wood tones.
But, here at Alila Seminyak, that name carries into a much more profound philosophy. Led by Executive Sous Chef Hazwan Hamdan, the kitchen approaches coastal fare with a reverence for culinary traditions that honour the natural rhythms of land and sea, an important facet shaping Balinese food culture. Local ingredients take centre stage wherever possible, prepared with intention and a hint of global flair only when absolutely necessary.
This ethos is epitomised by its signature selection. Kusamba sea salt claims the spotlight, introducing diners to the Eastern Balinese specialty. Its name is derived from the village that has been producing this salt since the 17th century, preserving the tradition of hand-collecting seawater and concentrating it in black sand for a mineral-rich end result.
The salt acts as patrons’ first welcome, served alongside some bread for the Seasalt Ritual at the beginning of each dinner. Replicating the way the Kusamba people make the salt, it arrives on the table in a tray of black sand, concealing a parcel of mackerel-flavoured mayonnaise baked inside the salt.
It is also the main star of Seasalt Salt-Baked Seabass, which sees the whole fish (usually weighing 1.2kg) encrusted in a layer of the salt. A low-and-slow baking process allows the fish to absorb hints of the natural flavours from the salt while locking moisture in. The result is a flaky, flavourful centrepiece that would easily become the highlight of any table.
Living up to the Alila brand, the rest of the menu champions sustainability in different ways. Beyond the sea salt, other ingredients are responsibly procured. Local sources provide seafood that appear on iced platters and spices that lend their fragrance even to international dishes like the Seafood Spaghetti Marinara. Meanwhile, specialty fixings like the house-made caviar salt are made from sustainably sourced fish roe, carefully cured and dehydrated into a deeply umami seasoning.
This approach extends to the drink selection. Local sourcing can be found in the produce used to concoct drinks like Tirta Segara, where Balinese arak lends its herbaceous bite to an infusion of local flowers, lemon, and magnolia syrup. The bar’s craftiness is also reflected through the way ingredients like fruit remnants and citrus peels are upcycled into potent flavouring agents.
It’s easy to see how Seasalt respects its locale and roots itself in a sense of place. The fact becomes even more apparent as the Temple Garden just outside the restaurant is transformed into a cultural-themed affair every Thursday, highlighting the rich traditions of the archipelago through food and performances.
Still, it never takes itself too seriously. Some nights come alive with a casual three-course meal accompanied by a live band for Jazz Night: Rhythm ‘n Reef, while others invite quiet moments for an intimate candlelit dinner. Daytime is just as enticing with Coastal Sunday Brunch offers that stretch into the Sunset Hour. No matter the time of day or occasion, Seasalt promises an impeccable culinary journey for every diner.
HIGHLIGHTS
- Seasalt Ritual, turning welcome bread into an homage to the traditional process of making Kusamba sea salt
- Seasalt Salt-Baked Seabass, encrusted in Kusamba sea salt for utmost flavour and texture
- A round of signature cocktails like Tirta Segara, which combines local arak and flowers
Exquisite Taste Volume 52
Seasalt
at Alila Seminyak
Jalan Taman Ganesha, Seminyak
Bali 80361, Indonesia
T: (+62) 8113867544
E: hello@seasaltseminyak.com
W: seasaltseminyak.com
IG: @seasaltseminyak
