Burnt pineapple

It’s not just the food that is superb at Salazon, the design is eye-catching and quirky, rustic yet elegant with incredible attention to detail from the chandeliers to the steak knives. With a strong focus on dry-aging meat – in house, of course – and cooking with wood fires, Chef Paul Lewis has created a hunger-inspiring menu. All the ingredients are fresh and everything is made on-site, from the charcuterie to the sourdough bread, vinegars, relishes, ice cream and pastries.

While the chopped tuna, grilled tiger prawns and salt-baked fish are excellent, most diners head for the exquisite steaks. Unpretentious yet sophisticated, the Stockyard rib eye with burnt onion purée, grilled carrot, pickles and bone marrow and the harissa marinated lamb loin with mint and green chilli, pumpkin, courgette and raisins are heavenly.

For something a little different, the chef’s kitchen counter dining experience is a great way to dine, providing the chance to watch the chefs in action as they cook a signature menu just for you.

The cocktails are also excellent and the desserts are definitely worth saving room for, especially the burnt pineapple!

The Chef’s Perspective

Chef Paul Lewis

“We plan well ahead to dry-age our meats and fish for the ideal time, then take the process of wood fire to the next level, making it intrinsic to almost everything in the restaurant – even our cocktails have smoky tones.”

Chef’s Choice

  • Dry-Aged Beef Tartare
  • Dry-Aged Stockyard Sirloin or Rib Eye
  • Burnt Pineapple


Jalan Kayu Aya, Seminyak,

Bali 80361, Indonesia

T: +623619342100