If you’re headed to Bali’s Seminyak and are looking for an OTT dining experience to top off your trip, book yourselves a table at this new industrial-chic restaurant and bar. With a focus on wood-fire, curing, smoking and grilling, Salazón promises multi-sensory dining experiences that serious foodies will love.
The first instalment of Seminyak’s new En Vie Lane lifestyle quarter, the restaurant features an open kitchen and wood-fired oven that allow diners to watch dishes come together on the plate. What’s really impressive about Salazón, though, is how everything served is made on site – from the dry-aged meats to the charcuterie and the sourdough bread to the ice cream.
On the menu, dishes like the Beef Tartare (infused with cured beef fat, salt, pepper an chives and served with eggplant crème, pickles and seaweed crackers) showcase the work behind each of Executive Chef Paul Lewis’s creations. Other favourites on offer include the Chopped Tuna (smoked dry-aged tuna loin, cheek and belly served with tattie scone and sea urchin) and the Chorizo Sanga (featuring 30-day dry-aged chorizo, brioche, homemade tomato sauce and fennel relish). Complementing it all, the restaurant’s unique and stylish design make a meal at Salazón a lavish and memorable occasion.
To find out more about Salazón or to make a booking, visit the restaurant’s Facebook here.