Making All the Right Moves
Situated down a quiet lane within the fashionable enclave of Jalan Petitenget in Seminyak, Salt tapas by Luke Mangan elevates Bali’s status as the island of culinary hedonism.
Following up the über popular Salt dining venues in both Jakarta and Singapore, Australian icon Luke Mangan conquers Bali’s competitive dining scene with a commitment to down-to-earth gastronomy and a personalised take on five-star service. There’s no doubt that Mangan’s latest darling will be a word-of-mouth hit for local expatriates and culinary nomads alike.
Situated within the sophisticated environs of Sentosa Seminyak, one of Bali’s most exclusive private villa resorts, Salt tapas has landed a coveted spot as the property’s signature restaurant. Established as a Bali hotspot for over seven years, Sentosa Seminyak has earned a reputation as host to many of the island’s most memorable events including Salt tapas’ glamorous launch held in September, a party that drew over five-hundred VIP guests and celebrity chefs who were in the house to support one of their own.
Showcasing Mediterranean-inspired cuisine with a focus on fresh, seasonal and locally sourced ingredients, Salt tapas is a relaxed, table cloth free, and quite frankly, very sexy destination that welcomes Bali’s eclectic diners with open arms. Whether you’re dressed to the nines in Gucci’s latest cruise collection or sporting Havaianas and a matching bikini, there always seems to be a perfect place waiting for you at Salt tapas, be it the warm and inviting air-conditioned dining room or en plein air along the 10-metre double-sided bar.
“Bali is a refreshing location for the Salt brand,” says Manager Rafael Nardo. “We don’t have to be as rigid as our city-based venues. Our goal is to deliver a culinary style that is complimentary to Salt grill, but with a sharing, tapas-lifestyle concept, a level of service that is highly personalised and a wide range of attractively priced wines-by-the-glass that can easily be paired throughout each meal. Our wait staff is trained to read guests, knowing the difference between a group that may need to make it to the airport on time for their flight back home versus the couple who is celebrating the first night out since the baby was born.”
Having worked with Mangan over ten years ago, Sydney-born Executive Chef Angus Harrison says he was excited to hear the news that his mentor was on the lookout for the perfect location in Bali. “We’re less about speed here at Salt tapas and more focused on a warmer, more gregarious vibe,” he describes. “Whether ‘Salt’ restaurant fans dine in Singapore, Tokyo or Bali, our sharp knowledge of food and wine never waivers. But here at Salt tapas, you also have the freedom to move from your table after dinner to an outside lounger by the pool, enjoying our signature churros with chocolate sauce and fresh cream or one of the bar’s custom cocktails created by Michael Callahan, a distinguished mixologist from Singapore.” (See our interview with Callahan on pg. 128)
One of the most refreshing aspects of Salt tapas is the restaurant’s easy-to-read, one-page menu that varies for lunch and dinner. And they truly are a tapas restaurant, not a poser that offers one section of tapas-style dishes along with steaks and pasta. Our picks from the ‘Nibbles’ section include the sumptuous tempura prawn tacos. Ensconced within soft, freshly baked tortillas, a layer of finely shredded iceberg lettuce adds texture while the pineapple salsa, coriander leaves and a slightly piquant chipotle aioli please every spot on the palate (Rp. 40,000 each). Gently pulled babi guling sliders offer a nice twist on the local Balinese favourite when paired with healthy fresh greens, pickled cucumber and melt-in-your-mouth sesame seed topped buns (Rp. 40,000 each).
Taking advantage of the bounty that Bali’s seafood has to offer, we recommend the garlic prawn sharing plate; featuring three generous prawns sourced from Jimbaran Bay. Topped with julienned green apple and fennel and dressed in a decadent saffron rouille, a touch of preserved lemon gives the satisfying dish a Mediterranean flair (Rp. 110,000). For Bali’s vegetarian and veggie loving connoisseurs, Salt tapas offers several tantalising options from the ‘Garden’ section. Available for both lunch and dinner, we loved the Middle Eastern haloumi cheese sharing plate. Seared to perfection, and finished with a classic European butter and lemon sauce, the dish is surrounded by a veritable garden of goodness that includes whole chickpeas, sliced tomatoes, fresh herbs tossed with a savoury tahini dressing, and a cumin-spiced eggplant relish (Rp. 85,000).
Ideal for an intimate lunch, a chill-out afternoon by the pool or a 20-person extravaganza with set menu surrounded by your closest friends, Salt tapas is a one-of-a-kind destination that works for all occasions. With irresistible specials such as a sunset-hued glass of sangria with complimentary selection from the Nibbles menu for only Rp. 95,000++ per person, or a much-deserved glass of wine along with a sampler of the chef’s top picks for only Rp. 150,000++ per person, Salt tapas is making all the right moves for Bali’s everyday gourmands.
(www.salttapasbali.com, www.lukemangan.com)
