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Salt Tapas and Bar, Pepper’s Sentosa Seminyak
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Salt Tapas and Bar, Pepper’s Sentosa Seminyak
The website blurb says Salt Tapas and Bar “celebrates
friendship, good wine and great food.” Good start. The mix of Australian and
Spanish, with Aussie celebrity chef Luke Mangan and, a Latin inspired tapas
style theme, spikes our interest further. Checking out some online reviews,
which hint at excellent cocktails and a good wine list, and we’re on the phone
making a reservation.
friendship, good wine and great food.” Good start. The mix of Australian and
Spanish, with Aussie celebrity chef Luke Mangan and, a Latin inspired tapas
style theme, spikes our interest further. Checking out some online reviews,
which hint at excellent cocktails and a good wine list, and we’re on the phone
making a reservation.
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| Lounge and Bar |
Located poolside at Pepper’s Sentosa Seminyak, the
atmosphere is distinctly relaxed. Comfortable couches, padded bar stools,
picnic tables with umbrellas and, an air-conditioned dining room give plenty of
options for seating, while the lagoon shaped pool, equipped with cascading
waterfalls and surrounded by thick lush greenery, lays a happy scene for the
eyes.
atmosphere is distinctly relaxed. Comfortable couches, padded bar stools,
picnic tables with umbrellas and, an air-conditioned dining room give plenty of
options for seating, while the lagoon shaped pool, equipped with cascading
waterfalls and surrounded by thick lush greenery, lays a happy scene for the
eyes.
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| Dining Room |
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| Lounge Under Tree |
Tropical weather is a great excuse for a cocktail (not that
we need one other than, “we’re thirsty”) and the original creations give real
reason to splurge on a few beverages here. Hubby is hankering for a cool sweet
drink and rum is on my mind.
we need one other than, “we’re thirsty”) and the original creations give real
reason to splurge on a few beverages here. Hubby is hankering for a cool sweet
drink and rum is on my mind.
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| Sun Chairs Poolside |
The Passionate Painkiller (IDR 140) satisfies my fermented
sugarcane cravings and is a bright blend of coconut and rum touched up with
passion fruit. It ends up being creamy yet fresh as a result of the nut and
fruit, and hubby takes over half way through, licking his lips as he finishes
the last drop.
sugarcane cravings and is a bright blend of coconut and rum touched up with
passion fruit. It ends up being creamy yet fresh as a result of the nut and
fruit, and hubby takes over half way through, licking his lips as he finishes
the last drop.
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| Passionate Painkiller |
Lemon, passion fruit, house made falernum (a spice and almond
infused syrup) and orgeat (another syrup with almonds and rose water) grab
hubby’s attention in the Bikini Lines (IDR140). (Though I’m not sure if it’s
ingredients or name of the beverage that truly has his eye.) Finished with
whiskey, he’s content with this drink.
infused syrup) and orgeat (another syrup with almonds and rose water) grab
hubby’s attention in the Bikini Lines (IDR140). (Though I’m not sure if it’s
ingredients or name of the beverage that truly has his eye.) Finished with
whiskey, he’s content with this drink.
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| Bikini Lines |
We find the first two cocktails pleasing so are encouraged
to order more. Knackered Knees (IDR120) features house made mangosteen gin,
Balinese honey and lemon with a drop of fresh raspberry. A purple orchid and
mangosteen segment acts as a garnish.
to order more. Knackered Knees (IDR120) features house made mangosteen gin,
Balinese honey and lemon with a drop of fresh raspberry. A purple orchid and
mangosteen segment acts as a garnish.
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| Knackered Knees |
The house favourite is the Seminyak Smash (IDR120),
combining crisp apple puree, bright mint and 100% agave Tequila. It’s presented
deceivingly as an icy slushy, but don’t have too many without standing up in
between. Tequila will get you every time. Afternoon G and Tea (IDR120) snazzes
up the classic recipe with gin matured with chamomile tea and lemongrass.
combining crisp apple puree, bright mint and 100% agave Tequila. It’s presented
deceivingly as an icy slushy, but don’t have too many without standing up in
between. Tequila will get you every time. Afternoon G and Tea (IDR120) snazzes
up the classic recipe with gin matured with chamomile tea and lemongrass.
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| Seminyak Smash |
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| Afternoon G and Tea |
All are frosty, revitalizing and clearly made from fresh
fruits, not artificial premixes. Charging the classics with a modern spin, expect
to see umbrellas and orchids as garnishes and familiar mixes livened up with
local ingredients. A drink or three is highly recommended at Salt Tapas and
Bar.
fruits, not artificial premixes. Charging the classics with a modern spin, expect
to see umbrellas and orchids as garnishes and familiar mixes livened up with
local ingredients. A drink or three is highly recommended at Salt Tapas and
Bar.
Too many mixed drinks and my night is assured to be a short
one, so I switch to wine to accompany our meal. Wine by the glass is always
appreciated. Hubby and I vary greatly in preferences so ordering a bottle is not
ideal. Salt Tapas and Bar goes way beyond the all-too-common cheap chardonnay
and merlot for house wine and instead provides a good list of dignified drops
by the glass.
one, so I switch to wine to accompany our meal. Wine by the glass is always
appreciated. Hubby and I vary greatly in preferences so ordering a bottle is not
ideal. Salt Tapas and Bar goes way beyond the all-too-common cheap chardonnay
and merlot for house wine and instead provides a good list of dignified drops
by the glass.
Fritz’s 10 Reisling (IDR130) from Rheinhessen, Germany wafts
minerals to the nose, presents a crispness in the roof of the mouth mid-swig
and, a departs with a mildly sweet soft finish. I’m rather happy with this
vintage and stick with it for the rest of the evening.
minerals to the nose, presents a crispness in the roof of the mouth mid-swig
and, a departs with a mildly sweet soft finish. I’m rather happy with this
vintage and stick with it for the rest of the evening.
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| Fritz’s Riesling 2010 |
We’re here for dinner and enjoy the easy-to-read way the
menu is divided into Nibbles, Garden, Sea, Paddock and Sweets. The lunch menu
sports an additional section of Bali Favourites, which I imagine are popular
poolside fodder.
menu is divided into Nibbles, Garden, Sea, Paddock and Sweets. The lunch menu
sports an additional section of Bali Favourites, which I imagine are popular
poolside fodder.
While ‘tapas’ might encourage thoughts of tortilla Española,
olives and cold cuts, chef has taken the concept of small plates and thrust
upon it his own modern Australian flare. Drawing from both regional and
international influence we delight in finding inspiration from opposite sides
of the world not only across the menu, but also within a single dish. Take Taco
of Tempura Prawn with Pineapple Salsa and Chilli Aioli for example – Mexico,
Japan, the Caribbean and Europe all in one mouthful!
olives and cold cuts, chef has taken the concept of small plates and thrust
upon it his own modern Australian flare. Drawing from both regional and
international influence we delight in finding inspiration from opposite sides
of the world not only across the menu, but also within a single dish. Take Taco
of Tempura Prawn with Pineapple Salsa and Chilli Aioli for example – Mexico,
Japan, the Caribbean and Europe all in one mouthful!
Nibbles
From the nibbles section we taste the Marinated Olives
(IDR50). Kalamanta and green olives are shiny with oil and brightened with red
capsicum. Juicy and flavourful, it’s clear these are quality product. The
Spiced Cashew Nuts (IDR30) too are a tasty snack. A tiny touch of spice felt
around the edges of the tongue is a subtle kick, which makes us enjoy our icy
cocktails even more.
(IDR50). Kalamanta and green olives are shiny with oil and brightened with red
capsicum. Juicy and flavourful, it’s clear these are quality product. The
Spiced Cashew Nuts (IDR30) too are a tasty snack. A tiny touch of spice felt
around the edges of the tongue is a subtle kick, which makes us enjoy our icy
cocktails even more.
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| Marinated Olives |
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| Spiced Cashew Nuts |
Suckling Pig Sliders (IDR40 each) are matched with cucumber
and chilli and, are much larger than most sliders I’ve encountered. A soft
white bun envelopes savoury meat, a sweet relish, chewy crackling and a garden
of cilantro. It’s a mixed bunch of flavours and textures. A mouthful is
delightful, yet satisfying so one or two are enough.
and chilli and, are much larger than most sliders I’ve encountered. A soft
white bun envelopes savoury meat, a sweet relish, chewy crackling and a garden
of cilantro. It’s a mixed bunch of flavours and textures. A mouthful is
delightful, yet satisfying so one or two are enough.
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| Suckling Pork Sliders |
Faintly reminiscent of a prawn cocktail, the Taco of Tempura
Prawn with pineapple salsa and chilli aioli (IDR40 each) is based with shredded
ice burg lettuce and topped with a pink sauce. The fried shrimp provides a
meaty filling and cilantro and fruit personalize a tropical lift.
Prawn with pineapple salsa and chilli aioli (IDR40 each) is based with shredded
ice burg lettuce and topped with a pink sauce. The fried shrimp provides a
meaty filling and cilantro and fruit personalize a tropical lift.
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| Taco of Tempura Prawn |
Seared Scallops (IDR80) come with lemon, leek, crisp
pancetta and horseradish. The taste of the pan is still in the flesh and the
golden outer makes way to a moist core. While the dominant taste is savoury, a
faint tingle of sweet lingers on the tongue.
pancetta and horseradish. The taste of the pan is still in the flesh and the
golden outer makes way to a moist core. While the dominant taste is savoury, a
faint tingle of sweet lingers on the tongue.
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| Seared Scallops |
Garden
A taste of spring is brought to the palate with the Beetroot
Salad. It’s a colourful tangle of leaves. Asparagus, egg, radish and rocket
glisten with a tarragon dressing.
Salad. It’s a colourful tangle of leaves. Asparagus, egg, radish and rocket
glisten with a tarragon dressing.
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| Beetroot Salad |
Sea
Oceanic inspiration sees Garlic Prawns (IDR120) topped with
rouille (a sauce made from olive oil, breadcrumbs, garlic, saffron and chili),
apple, fennel and a blanket of mint. A creamy sauce provides a direct contrast
to the texture and taste of the fresh leafy herbs.
rouille (a sauce made from olive oil, breadcrumbs, garlic, saffron and chili),
apple, fennel and a blanket of mint. A creamy sauce provides a direct contrast
to the texture and taste of the fresh leafy herbs.
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| Garlic Prawns |
Paddock
Sticky Pork Chops (a new dish soon to be added to the menu)
with a soy sauce are topped with a tsunami of herbs. They combine sweet, spicy,
savoury and, earthy all in one bite. Marinated overnight and char grilled the edges
are sticky and sweet, while the inside is soft yet meaty.
with a soy sauce are topped with a tsunami of herbs. They combine sweet, spicy,
savoury and, earthy all in one bite. Marinated overnight and char grilled the edges
are sticky and sweet, while the inside is soft yet meaty.
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| Sticky Pork Chops |
Lamb Cutlets (IDR180 2 pieces) are seasoned with a North
African spice blend, ras el hanout, baba ganoush, pistachio tabouleh and saffron
yoghurt. They’re softly tender and juicy,
with a faint salty finish, and too one of chef’s favourites.
African spice blend, ras el hanout, baba ganoush, pistachio tabouleh and saffron
yoghurt. They’re softly tender and juicy,
with a faint salty finish, and too one of chef’s favourites.
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| Lamb Cutlets |
Sweets
Liquorice Parfait (IDR70) with lime syrup is on all of the
Salt menus and is a MUST try! Velvety smooth ice cream has the distinct flavour
of Darrell Lea liquorice. If you’re Aussie, you’ll know that Darrell Lea is
famous for this decadent sweet. Luke Mangan has made the unbelievable possible
and actually improved on this Aussie favourite by turning it into a chilled,
creamy parfait. Heaven.
Salt menus and is a MUST try! Velvety smooth ice cream has the distinct flavour
of Darrell Lea liquorice. If you’re Aussie, you’ll know that Darrell Lea is
famous for this decadent sweet. Luke Mangan has made the unbelievable possible
and actually improved on this Aussie favourite by turning it into a chilled,
creamy parfait. Heaven.
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| Liquorice Parfait |
Churros and Chocolate Sauce (IDR50) make the most of local
cacao. We’re a tough sell with churros. Few have ever met out expectations
outside of Latin America. We think vendors in Caracas make some of the best in
the world and we’re personally fond of a slightly dense and lightly chewy
version in a rich intense caramel sauce. Chef Angus at Salt Tapas however may
just sway us to expand our tastes to include a lighter fluffier style and give
up the ‘dulce de leche’ every now and then in favour of his rendition. 😉
cacao. We’re a tough sell with churros. Few have ever met out expectations
outside of Latin America. We think vendors in Caracas make some of the best in
the world and we’re personally fond of a slightly dense and lightly chewy
version in a rich intense caramel sauce. Chef Angus at Salt Tapas however may
just sway us to expand our tastes to include a lighter fluffier style and give
up the ‘dulce de leche’ every now and then in favour of his rendition. 😉
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| Churros and Chocolate Sauce |
We’ve had a delicious evening at Salt Tapas and Bar. The
relaxed poolside setting, excellent cocktails and, fine food, are all reasons
to make a visit when visiting the island. Check out their website for some fun and good value
weekend deals.
relaxed poolside setting, excellent cocktails and, fine food, are all reasons
to make a visit when visiting the island. Check out their website for some fun and good value
weekend deals.
Reason to visit: tasty
menu of modern tapas; good cocktails; relaxed atmosphere; Liquorice Parfait
(must eat!).
menu of modern tapas; good cocktails; relaxed atmosphere; Liquorice Parfait
(must eat!).
Salt Tapas and Bar
Sentosa Seminyak
Luxury Private Villas
Jalan Pura Telaga Waja
Petitenget, Seminyak
Bali 80361
Indonesia
+62 361 737 676
I like their idea of placing comfy couches under the trees 😀
lovely colour palette in the decor here! and the menu looks refreshingly inventive! 🙂
Passionate Painkiller! I am gonna like this – killing me softly.
Coconut and rum? So Jamaican 🙂
I love Jamaican food these days.
Liquorice parfait and homemade mangosteen gin? Sounds like a bold and creative place! Not to mention gorgeous…