Seminyak’s latest restaurant and bar is simply sizzling. Salazón, the first venue to open in the newly established lifestyle quarter En Vie Lane, is named from a method of salt curing and the menu certainly reflects this.
The focus here is on meats and fish; wood-fired, cured, smoked and grilled. To sustain this offering, the restaurant features a 5.8 tonne Scotch oven that is left burning 24 hours a day. The temperature of the oven can be adjusted to cook everything from the roasted meats, poultry and fish to homemade bread.
The meats, poultry and fish are all dried, aged and smoked on site. As well as this, all the vinegars, sauces, relishes and sweets are made in house. In order to accomplish this, executive chef Paul Lewis carefully monitors the dry ageing and pickling processes of all his meats and condiments. Keeping with the homemade, homegrown philosophy, all produce, apart from the beef, is sourced locally.
“My heritage is Scottish but I am a second generation Australian and it is the long tradition of dry-aging, smoking and grilling in these countries that has inspired Salazón,” says Paul. “When people think wood-fire, they tend to think of pizza, but we take the process to the next level making it intrinsic to almost everything in the restaurant– even our cocktails have smoky tones. For me it’s pure, old school cooking without modern equipment, using traditional aging, smoking and pickling processes. It’s back to basics, like my grandmother would have done.”
The drinks menu has been carefully crafted to compliment the fare. Helmut Roessler, corporate director of food and beverage, has created a cocktail list full of smoky delights, like the tantalising smoked negronis, which can be mixed at the table or bar, or the burnt lemon daiquiri, made from lemons baked in the Scotch oven to give flavours of charcoal and zest. There is also a broad wine offering.
The interior oozes industrial chic, with the front bar and dining area adorned with ceramic tiled floors and subtle references to Balinese culture. Arched windows throughout reveal artworks of native animals, and a ceramic, sculpted map of Indonesia is fitted to the bar façade. Attached to the bar is a stylish suar wood dining counter, which contrasts beautifully with the solid teak wood formal dining tables that feature scenes of Jakarta’s skyline. The kitchen is open design, allowing guests to take a seat at the counter and witness the preparation of their food, from ordering to eating. Private dining room