For SALTLICK, modern isn’t simply a conceptual buzzword to force a distinction. Conceived by Executive Chef Jeremy Hunt, it’s a philosophy ingrained into every touchpoint of its dining experience. Drawing from his fine dining background and a Charlie Trotter-inspired proclivity for artistic plating that balances rough and smooth, the steakhouse presents a looser way to enjoy premium meats.
The best introduction to the restaurant is
A Taste of SALTLICK, a recently introduced seven-course tasting menu that showcases a sampling of the restaurant’s extensive résumé, from homemade breads to seafood and decadent desserts. The centrepiece is naturally a Woodfired Beef Duo of Wagyu picanha MB9+ steak and Black Angus braised rib, but the chef’s personal pick is the Woodfired Sea Scallop paired with chorizo, one of the many charcuterie options cured in-house by the restaurant. Still, the door remains open for solo diners with the 500 Menu, a simple serving of 2hg flame-frilled picanha, beef tallow Belgian fries, and a fresh garden salad.
Beyond the dinner table, SALTLICK completes the journey with a lineup of cigars and cocktails, inviting patrons to linger past the final bite and preserve Restaurant Manager Andrea Santi’s vision to restore the restaurant environment where shared moments become special memories.
Exquisite Taste Volume 51
SALTLICK
at KU DE TA
Jalan Kayu Aya, Seminyak
Bali 80361, Indonesia
T: (+62) 82247972138
E: reservations@saltlickbali.com
W: saltlickbali.com
IG: @saltlickbali
