Rooted in Bali’s rich culinary landscape, Seasalt brings together seasonal ingredients, local partnerships, and thoughtful techniques to create a dining experience that’s both grounded and globally aware.
MANGUPURA, balitourismnow.com – Seasalt at Alila Seminyak continues to lead Bali’s culinary scene with its sustainable, seafood-forward menu with a Japanese touch and global creativity.
Since 2023, the restaurant has drawn inspiration from Nikkei cuisine, a distinctive fusion of Japanese and Peruvian flavours. Under the direction of Executive Sous Chef Hazwan, Seasalt is further strengthening its commitment to local sourcing and ethical practices.
At the heart of Chef Hazwan’s approach is storytelling through ingredients that are sourced locally, used in their entirety, and celebrated in their natural season.
Reflecting this ethos, Seasalt’s menu evolves quarterly, in tune with what the land and sea provide, and what guests crave.
From Crusted Kusamba Salt Barramundi to “72-hour” Wagyu Short Rib, each plate reflects both Bali’s biodiversity and a dedication to thoughtful, sustainable cuisine.
In alignment with Alila’s core sustainability ethos, Seasalt champions a zero-waste culinary ethos.
Ingredients are elevated beyond their conventional uses, such as watermelon rinds crafted into compressed pickles, and blemished tropical fruits transformed into elegant preserves, marmalades, and compotes.
Through such practices, food waste per guest has been reduced by 34%. This philosophy now extends across the entire restaurant, from reimagined chef-curated breakfast presentations to innovative kitchen practices and immersive guest education in sustainable dining.
At the center of Seasalt’s identity is Kusamba sea salt, which is harvested by hand on Bali’s eastern coast using centuries-old techniques.
Revered for its mineral complexity and delicate crystals, this salt is not merely an ingredient, but a signature of the restaurant’s spirit.
Every evening begins with the Seasalt Ritual, a ceremonial moment involving Kusamba salt enjoyed with freshly baked bread, grounding guests in the flavors of the island and the soul of the sea.
One of Seasalt’s most symbolic creations is its house-made caviar salt, a quietly luxurious expression of zero-waste innovation. Fish roe is gently cured and transformed into a delicately briny seasoning, adding depth to dishes while honoring the whole catch.
More than just a flavor accent, this salt is a statement: a nod to the restaurant’s name, a tribute to the sea, and a commitment to using every part of the ingredient with intention.
Rooted in the mantra “Involve, Implement, Inspire,” Seasalt’s team works closely with local producers, exploring traditional markets such as Pasar Kedonganan, fostering transparent relationships with farmers and fishers, and building a supply chain infused with trust and terroir.
From locally-produced aged cheeses and hand-tempered chocolate to single-origin coffee and artisanal vinegars, every component speaks of place, passion, and purpose.
Whether it’s the five-course Signature Journey, moonlit grill soirées, or the serene indulgence of the Infinity Breakfast, Seasalt is more than a restaurant; it is a living expression of modern coastal hospitality, a place where purpose meets the palate, and every dish is as meaningful as it is memorable.