Sala­zon

Exquisite Taste - - Best Steakhouse : Bali -

Since its open­ing, Sala­zon has won the hearts of din­ers look­ing not just for tasty dishes, but also the whole ex­pe­ri­ence. A feast for the eyes, the restau­rant is ul­tra mod­ern and stylishly chic, fea­tur­ing a pri­vate din­ing room, dry-ag­ing room – on dis­play for the guests to see, walk-in wine cel­lar and an open kitchen to en­hance the de­li­cious jour­ney. The at­ten­tion to de­tail is mag­nif­i­cent, from eye-catch­ing chan­de­liers to be­spoke steak knives.

The culi­nary team brings in-house dry-aged meats, cooked on wood fires. Other than the meaty main star, the menu com­prises other items of culi­nary good­ness, like the chopped tuna, grilled tiger prawns and salt-baked fish. Fresh in­gre­di­ents are para­mount at Sala­zon, and ev­ery­thing is made on-site, in­clud­ing the char­cu­terie, sour­dough bread, vine­gars, rel­ishes, ice cream and pas­tries.

The team at Sala­zon plan well ahead to dry-age the meats and fish for the ideal time, then take the process of wood fire to the next level, mak­ing it in­trin­sic to al­most ev­ery­thing in the restau­rant – even the cock­tails have smoky tones.

To en­joy Sala­zon at its finest, opt for the chef's kitchen counter din­ing ex­pe­ri­ence. You can get more fa­mil­iar with the in­tri­cate tech­niques and the dry-ag­ing process, as well as the sto­ries be­hind each dish. While in a nut­shell Sala­zon has a strong fo­cus on its meat se­lec­tion, don't miss the ex­cel­lent cock­tails and desserts – namely the burnt pineap­ple.

TOM­A­HAWK STEAK

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