Saltlick

Saltlick Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Saltlick, Restaurant, Jalan Kayu Aya No. 9, Badung.

Whatever your number, we shall accommodate.We look forward to welcoming you.
11/05/2026

Whatever your number, we shall accommodate.

We look forward to welcoming you.


Here's your weekly helping of Chef Jeremy doing what he loves best.Playing with his meat! ...
10/05/2026

Here's your weekly helping of Chef Jeremy doing what he loves best.

Playing with his meat!


Less than a week until Andrea takes you on a journey through Europes best wine regions. With 4 courses paired with 4 win...
08/05/2026

Less than a week until Andrea takes you on a journey through Europes best wine regions. With 4 courses paired with 4 wines, you do not want to miss this one.

Last seats available, more details here:

On Wednesday 13th May, SALTLICK’s Fire and Wine Table returns for its third edition with a journey through the heart of Europe’s greatest wine regions.

The evening begins with a Champagne reception, Château de l’Auche Pinot Meunier paired with lightly charred cantaloupe, Ibérico Capicola and burnt honey.

Your host Andrea then guides you through four wines across three iconic regions.

From Burgundy’s Château de Chamirey Mercurey Blanc to a Domaine Mongeard Mugneret Gamay and Pinot Noir, through to Tuscany with Le Macchiole Bolgheri Rosso.

A progression from finesse to power.

Chef Jeremy opens with wild scallops and raw Wagyu rump, chimney smoked beurre blanc and crispy celeriac rosti.

For the main, a 31-day dry-aged Porterhouse served two ways: grilled striploin with bone marrow beef jus and Vietnamese chimichurri, alongside beef tartare tenderloin with capers, honey cured yolk and beef fat potato shard.

Shared sides of Josper charred broccolini and aged fat potatoes, and to finish, white chocolate mousse with olive oil gelato and sea salt.

Four wines. Four personalities. One table. Designed to be experienced together.

Seats are limited. Reserve via WhatsApp or direct today. Links in profile.

* Fire and Wine Table | Volume III
* Wednesday, 13th May
* IDR 2,200,000 NET per person

With stunning service inside and out, let us take care of your perfect evening!Join us at SALTLICK today. ...
06/05/2026

With stunning service inside and out, let us take care of your perfect evening!

Join us at SALTLICK today.


04/05/2026

FIRE & WINE TABLE, Vol III… have you booked yet?

For the main, our highlight, Chef Jeremy is preparing a 31-day dry-aged Porterhouse served two ways: grilled striploin with bone marrow beef jus and Vietnamese chimichurri, alongside beef tartare tenderloin with capers, honey cured yolk and beef fat potato shard.

RSVP via link in profile.

Chef Jeremy breaks down cuts with the kind of precision that only comes from doing it a thousand times.This is where the...
01/05/2026

Chef Jeremy breaks down cuts with the kind of precision that only comes from doing it a thousand times.

This is where the magic starts.

When will you feel it?

Inside or out, you can't escape a SALTLICK sunset...When will you join?
29/04/2026

Inside or out, you can't escape a SALTLICK sunset...

When will you join?

Full house, full glasses, full belly... ⁠⁠The grill never stops, come find your seat.
27/04/2026

Full house, full glasses, full belly... ⁠
⁠
The grill never stops, come find your seat.

26/04/2026

Looking for a great cocktail?

Join for the best.

Today she talks us through the Cuban Old Fashioned, a classic with Yuli’s personal touch.

Join us for a sunset ‘Salty Sip’ today.

Bone in. Dry aged. Cooked over the woodfire grill.⁠⁠The Cowboy is a statement at SALTLICK!⁠⁠Book your table today!⁠⁠⁠ ...
24/04/2026

Bone in. Dry aged. Cooked over the woodfire grill.⁠
⁠
The Cowboy is a statement at SALTLICK!⁠
⁠
Book your table today!⁠
⁠
⁠

Fire & Wine Table | Volume IIIOn Wednesday 13th May, SALTLICK’s Fire and Wine Table returns for its third edition with a...
22/04/2026

Fire & Wine Table | Volume III

On Wednesday 13th May, SALTLICK’s Fire and Wine Table returns for its third edition with a journey through the heart of Europe’s greatest wine regions.

The evening begins with a Champagne reception, Château de l’Auche Pinot Meunier paired with lightly charred cantaloupe, Ibérico Capicola and burnt honey.

Your host Andrea then guides you through four wines across three iconic regions.

From Burgundy’s Château de Chamirey Mercurey Blanc to a Domaine Mongeard Mugneret Gamay and Pinot Noir, through to Tuscany with Le Macchiole Bolgheri Rosso.

A progression from finesse to power.

Chef Jeremy opens with wild scallops and raw Wagyu rump, chimney smoked beurre blanc and crispy celeriac rosti.

For the main, a 31-day dry-aged Porterhouse served two ways: grilled striploin with bone marrow beef jus and Vietnamese chimichurri, alongside beef tartare tenderloin with capers, honey cured yolk and beef fat potato shard.

Shared sides of Josper charred broccolini and aged fat potatoes, and to finish, white chocolate mousse with olive oil gelato and sea salt.

Four wines. Four personalities. One table. Designed to be experienced together.

Seats are limited. Reserve via WhatsApp or direct today. Links in profile.

* Fire and Wine Table | Volume III
* Wednesday, 13th May
* IDR 2,200,000 NET per person

   

Address

Jalan Kayu Aya No. 9
Badung
80361

Telephone

+6281236835866

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