SEASALT

Jalan Taman Ganesha No. 9, Seminyak / T: +62 361 3021 889
www.seasaltseminyak.com  / IG: @seasaltseminyak

Coastal Dining Perfected

IF YOU WERE SITTING at an oceanfront terrace, with the waves crawling gently to the shore, the crisp salt air blowing on your face, and a spectacular sunset at the distance, you wouldn’t be surprised if seafood would be on the menu. Seasalt has perfected coastal dining, offering seafood cuisine with a Japanese touch. With a focus on sustainability, Seasalt sources seafood that is wild-caught and sustainably harvested from the waters around Indonesia, and partners with Bali Sustainable Seafood, a local social enterprise that provides high-quality seafood that is sustainably fished. Dishes are seasoned with traditional organic Kusamba sea salt from East Bali, where a small community of salt farmers continue a centuries-old tradition of producing 100% natural salt by sun and wind evaporation.
Chef de Cuisine Vivian Vitalis prefers simple, light, and easy dishes. And in creating the menu, he includes delicacies, such as raw tuna with black rice cracker, yuzu gel, and micro herbs, or oven baked tiger prawns with aromatic togarashi oil, kyuri noodles, and moshio kelp. For patrons not in the mood of seafood, Seasalt offers meat and poultry like its wagyu short ribs with wasabi mash, pickled pumpkin, and edamame. Seasalt strives to implement the sustainable, zero-waste concept behind the bar, reusing, fermenting, recycling and upcycling ingredients that would otherwise be discarded as trash. Think leftover fruit juices, fruit rinds and fruit seeds saved from the scrap heap and instead reimagined as ingredients in exciting ocean-inspired craft cocktail creations.

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