Bali is no stranger to Australian and international offshoots. From Maurice Terzini’s Da Maria to Will Meyrick’s Som Chai, the restaurant boom on the island shows no signs of slowing down. The latest set to shake up the Bali dining scene is Salazón, a new restaurant and bar in buzzing Seminyak.

With a menu crafted by executive chef Paul Lewis, Salazón emphasises wood-fired, cured, smoked and grilled meats and fish, with the restaurant’s name itself referring to the method of salt curing. Everything served in the restaurant is made on-site by Lewis and his team, including the dry-aged meats and sourdough bread to the butter and even the vinegar.

“My heritage is Scottish but I am a second generation Australian and it is the long tradition of dry-aging, smoking and grilling in these countries that has inspired Salazón,” says Lewis, “When people think wood-fire, they tend to think of pizza, but we take the process to the next level making it intrinsic to almost everything in the restaurant.”

At the heart of the restaurant is the 5.8 tonne Scotch oven, the wood-fired oven that remains burning 24 hours a day, producing everything from the bread to roasted fish, poultry and meats. The oven fuels all aspects of the kitchen, burning three varieties of wood that produce the coals for the grill and smoker.

The menu is scattered with an array of different meats, treated in different ways, from the dry-aged Spanish mackerel, smoked tuna, dry-aged beef tartare and even a chorizo sanga, which contains 30-day dry-aged chorizo with housemade tomato sauce and fennel relish on brioche. There’s also a suckling pig for diners who wish to go the whole hog (if you’ll excuse the pun).

Salazón is the first instalment of En Vie Lane, a new lifestyle quarter set to open in the middle of Seminyak, offering a number of diverse venues for dining, sipping, entertainment and leisure.

Watch this space for more.