The award-winning Hotel Indigo® Bali Seminyak Beach, located in the heart of Bali’s vibrant Seminyak neighbourhood, has just opened its newest restaurant, Salon Bali.
This intimate, signature dining venue is decorated in a contemporary Balinese style with metallic accents, cream-coloured walls and natural timbers. It features an open kitchen which allows guests to view locally inspired dishes prepared by executive chef Nic Philip. Traditional cooking techniques such as the use of iron woks and cooking over coffee wood and charcoal in the Josper will be used to create the daily menu as well as ‘Purnama’ – a ceremonial dinner that happens on the full moon of each month at Salon Bali.
Salon Bali’s refined and seasonal menu features appetising snacks, more substantial main plate offerings and a handful of delicious desserts. It also offers two set menus, either the Catur Rasan comprising four courses, or the Nenem Rasan comprising six courses. Menus may be complemented with cocktails – aperitifs, palate cleansers and digestifs using indigenous products as much as possible.
Australian born chef Philip has a wealth of experience gained at luxury resorts in the Asia-Pacific region and has spent time in leading European restaurants such as Michelin-starred Cove Club in London and acclaimed Restaurant Taller in Copenhagen. He was listed in Singapore’s The Peak Magazine list of Top Young Chefs of 2017, and was also featured in the Bali Bible’s Top 10 Chefs of Bali. At Salon Bali, Philip will be bringing to the table contemporary, innovative Balinese dishes created with traditional Indonesian cooking techniques and ingredients.
Executive chef Nic Philip says, “We support the local community and sustainable farming practices here in Bali. We work with a couple of farms on the island and we don’t import any fresh produce from outside Indonesia. Our seafood is locally sourced from the waters of Bali stretching to Flores, and the fish changes depending on what’s fresh at the market and what we would like to use. At the moment we’ve been getting some great coral grouper and giant trevally. We source vegetables, leaves and heirlooms from an organic farm in the Pelaga region of Bali, and we are working with a poultry farm in Jogjakarta, Java, that offers organic raised and free range quail and duck.”
Hotel Indigo Bali Seminyak Beach general manager, Guillaume Epinette, says, “We are thrilled to open Hotel Indigo Bali Seminyak Beach’s signature dining restaurant Salon Bali. Nic’s authentic and seasonal Balinese dishes champion the island’s small growers and the bespoke producers, served in a sophisticated space. There is no other modern Balinese restaurant like this in Seminyak, and we are proud to be at the forefront of contemporary Indonesian dining in this neighbourhood.”
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