Seasalt at Alila Seminyak is loved for many reasons, from its exquisite location with views across the golden sands of Seminyak beach to the rolling waves of the Indian Ocean, the stunningly beautiful sunsets and gentle ocean breezes, to its fantastic food and drinks.
Taking its dedication to being surprisingly different and caring for our planet seriously, Seasalt has taken up the challenge of sustainability and the path toward zero waste, while maintaining its supremely high standards in the kitchen and the bar.
As the menu at Seasalt is ocean-inspired, the bar team threw themselves into creating a planet-friendly cocktail concept that would complement the food, while still attracting serious drinkers looking to soak in the ambience and find out what the award-winning mixologist duo have thought up.
Ayip Dzuhri and Daniel Gerves shared their passion for the zero-waste concept and how they are always researching and keeping their eyes open for new kitchen leftovers that they can use. Daniel mentioned how the piles of oyster shells he saw in the kitchen after the restaurant’s popular Sunday brunch inspired him to create La Mer, one of the signature cocktails.
Ayip Dzuhri
head mixologist
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“When I started researching planet-friendly drinks it changed my life. I learned about using all kinds of things that I thought had no value.”
Daniel Gerves
beverage manager
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“We love to create fantastic drinks that pair well with the ocean-fresh, Japanese flair of Seasalt because the food is that amazing.”
“I was wondering if we could do anything with the shells and started thinking about an oyster flavoured dry martini-esque drink. We make oyster-infused vermouth by cleaning and crushing the oyster shells then soaking them in aromatic fortified wine.” Adding to the drama, La Mer is served in a large ceramic oyster shell to mimic its inspiration.
“We like to make a visual impact as well as an impact through our cocktails,” added Ayip. “We worked with Kevala ceramics to create unique drinking vessels so that people in the bar are going to ask, ‘What’s that? Can I have one?’, like the black glass for the Black Velvet and La Mer’s oyster shell.”
“The Stretched Pineapple is a true reflection of our zero-waste ethos. We ferment the pineapple skins and leaves to make the liquid base for the cocktail, and use the pineapple fibre that is leftover after juicing to make pineapple candy to decorate it,” said Daniel. “It’s really popular because it’s light and refreshing with a hint of sweetness, but it still packs a punch.” Even the straws are made from sugarcane and quickly breakdown. “Just because we’re barmen, doesn’t mean we can’t make a difference and do something to help our planet. And our drinks are seriously good,” he says, smiling.
TOP 3 TIPPLES
- Black Velvet
- Stretched Pineapple
- White Negroni
Seasalt
Alila Seminyak
Jalan Taman Ganesha No. 9, Petitenget
Bali 80361, Indonesia
T: (+62) 3613021888
Exquisite Taste September – November 2019
