At Seasalt, the signature restaurant of Alila Seminyak, dining is a celebration of seasonality, regional sourcing, and culinary purpose. Known for its seafood-forward menu with Japanese and Nikkei influences, the restaurant continues to push boundaries in sustainability and ingredient-driven cuisine, under the leadership of Executive Sous Chef Hazwan.
Drawing from Bali’s land and sea, Seasalt’s menu is designed to evolve with the seasons. Ingredients are sourced locally and used at their natural peak, with each quarterly menu reflecting what the island yields at any given time. Chef Hazwan emphasizes storytelling through food, showcasing dishes that honor the origins and integrity of each ingredient. Highlights include Crusted Kusamba Salt Barramundi, a tribute to Bali’s traditional sea salt artisans, and the 72-hour Wagyu Short Rib, which balances indulgence with refined technique.
More than a showcase of flavor, each dish at Seasalt is part of a broader ecosystem of ethical sourcing. The team works closely with local farmers, fishers, and artisanal producers, building long-term partnerships based on trust, transparency, and mutual growth. Ingredients such as hand-tempered local chocolate, single-origin Indonesian coffee, aged regional cheeses, and artisanal vinegars tell stories of place and tradition, while supporting Bali’s food community.
Sustainability is a core principle in Seasalt’s culinary operations. The restaurant adheres to a zero-waste ethos, rethinking kitchen processes to reduce waste at every level. Watermelon rinds are fermented into pickles; blemished tropical fruits become preserves, marmalades, and compotes. These efforts have helped reduce food waste per guest by 34%, with the philosophy extending to both the guest experience and back-of-house innovation.
A defining element of Seasalt’s identity is its use of Kusamba sea salt, hand-harvested on Bali’s eastern coast using centuries-old techniques. Each evening, guests are introduced to this essential ingredient through the Seasalt Ritual, a ceremonial start to dinner featuring the salt served with freshly baked bread. It’s more than a welcome—it’s a grounding moment that honors the land and those who work it.
Among Seasalt’s most symbolic innovations is the creation of its house-made caviar salt, crafted from fish roe to create a delicately briny seasoning. Used to enhance several dishes on the menu, it reflects the restaurant’s commitment to using every part of the ingredient, celebrating both flavor and sustainability.
At the heart of Seasalt is a commitment to local culinary heritage and contemporary storytelling. Regular visits to markets like Pasar Kedonganan and direct relationships with producers keep the menu rooted in terroir, while modern techniques and global inspiration keep it fresh and relevant. Whether served through its Signature Journey tasting menu, moonlit grill dinners, or the Infinity Breakfast, Seasalt offers a sensory connection to Bali’s ingredients, people, and seasons.
Through food that is grounded in place yet open to innovation, Seasalt at Alila Seminyak continues to redefine what coastal dining means in Bali—seasonal, sustainable, and full of purpose.
Seasalt
Alila Seminyak
Jl. Taman Ganesha Jl. Petitenget No.9, Seminyak, Kec. Kuta Utara, Kabupaten Badung, Bali 80361
