Cover The main dining room at Saltlick
The main dining room at Saltlick
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From the sun-drenched coastal ease of Ku De Ta to the primal sophistication of Saltlick at dusk, the iconic Seminyak estate offers a seamless evolution of the contemporary grill.
For over two decades, Ku De Ta has remained Bali’s definitive beachfront destination, a pioneer that seamlessly blends contemporary elegance with the laid-back energy of the island. It is a space where clean architectural lines and natural textures flow effortlessly into open-air lounges with uninterrupted ocean views.
The ground floor continues to thrive as a vibrant social hub, curated for those seeking an urbane yet relaxed escape for long lunches, exceptional cocktails, and the island’s most celebrated sunsets. It is an institution built on warm, intuitive hospitality and a culinary philosophy that champions premium seafood and seasonal produce. For those drawn to the sea and the sun, the Seaside Seafood Grill celebrates the purity of the Josper oven. Octopus is slowly confit-cooked before a final charcoal caramelisation, while fresh fish and prawns are grilled to retain their natural sweetness. Finished with a Catalan-inspired salbitxada sauce of roasted peppers and nuts, the dish captures the essence of the Seminyak coast and is the perfect accompaniment to a poolside afternoon awaiting the sunset.
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Above The iconic Seminyak sunset at Ku De Ta
The iconic Seminyak sunset at Ku De Ta
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As the sun dips below the surf and the Indian Ocean horizon fades to ink, the atmosphere shifts from a coastal sanctuary to Saltlick where guests are invited to discover the transformative power of salt, smoke and fire.
While this iconic shoreline setting provides the foundation, the arrival of Saltlick on the estate’s upper tier introduces a fine dimension to the narrative. Here, luxury is stripped of pretension and returned to its roots: exceptional ingredients, honest craft and the enduring glow of the embers.
Executive chef Jeremy Hunt, drawing on his upbringing on a South African cattle farm, brings a foundational respect for the land to the kitchen. This ethos is anchored by a dedicated in-house dry-ageing programme, where premium cuts are hung to achieve a concentrated depth of flavour that only time can bestow.
Above Seaside Seafood Grill, one of the guests' favourites at Ku De Ta
Above 21-Day Dry-Aged Tomahawk at Saltlick
Seaside Seafood Grill, one of the guests' favourites at Ku De Ta
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The experience begins with the Wagyu Bresaola. Crafted from Australian Wagyu, the beef is cured in red wine and sea salt before being hung for 70 days. The result is a translucent, ruby-hued charcuterie that releases a delicate sweetness balanced by an intense, savoury umami. Another standout is the Beef & Bone Marrow Tartare, where hand-cut Kiwami purebred Wagyu rump is elevated by roasted bone marrow, providing a silken, buttery texture sharpened by the earthy acidity of mushroom ketchup.
The undisputed centrepiece remains the 21-Day Dry-Aged Tomahawk. Seared over local woodfire, the Stockyard Certified Black Angus develops a dark, mahogany crust that yields to a succulent, full-bodied interior.
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Above Chef Jeremy Hunt
Chef Jeremy Hunt
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Dining at Saltlick is a study in the transformative power of salt, smoke, and the elements. As the evening deepens, the primal glow of the embers and the rhythmic sound of the surf converge, offering a sophisticated return to the very roots of gastronomy: exceptional ingredients, honest craft, and a timeless sense of place.
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Since embarking on her career as a food journalist in 2012, she has penned hundreds of articles delving into culinary trends, chef profiles, and gastronomic destinations across Asia. Born and raised in Bali, Eve is dividing her time between Bali and Jakarta.
