Two restaurants. Two coastlines. One kitchen for three days. That's the premise behind Seasalt & Friends — the ongoing culinary series hosted by Seasalt at Alila Seminyak — and its latest chapter may have been its most precise yet.

What Is Seasalt & Friends Chapter 10?

Seasalt & Friends Chapter 10 is a three-day chef collaboration held from April 10 to 12, 2026, at Seasalt restaurant inside Alila Seminyak, Bali. It features Executive Chef Tyson Gee of Park Hyatt Sydney as the guest chef. The event included two Sunset Hour & Dinner sessions on April 10 and 11 (5 PM–10 PM), and a special edition of Seasalt's Sunday Coastal Brunch on April 12 (12 PM–4 PM), priced at IDR 650,000++ per person.

Chef Gee's culinary DNA spans Canada, Australia, Thailand, and Malaysia — a trajectory that shows up clearly on the plate. His food is technically grounded but avoids the kind of over-engineered precision that makes you feel like you're eating in a laboratory.

What Did the Menu Actually Look Like?

The dinner menus leaned into the kind of contrasts that make coastal dining exciting. Cured yellowtail arrived with coconut citrus and belimbing — the sour, watery fruit common across Indonesian home cooking, suddenly elevated to a fine-dining role. Chargrilled calamari came with smoked bacon XO, a preparation that leans heavily on Cantonese technique. Braised clams were finished with smoked soy and salted plum togarashi, a combination with enough umami layering to stop a conversation mid-sentence.

The Sunday Coastal Brunch folded Chef Gee's signatures into Seasalt's existing format of live stations and à la carte service. A crisp tuna tartelette with dashi jelly, blue crab omelette with chili oil and fresh herbs, and river prawn with chili jam and sauce américaine rounded out his contribution. Then, almost as a punchline, came a single origin chocolate s'more — a nod to his Canadian upbringing that landed with more warmth than irony.

Seasalt's own signature dishes stayed in the lineup: Wagyu short rib with Kalimantan black pepper, seafood tempura, and laksa with octopus and vermicelli. The combination meant guests weren't just watching a guest chef perform — they were eating two distinct culinary identities in the same meal.

Why Does This Collaboration Make Sense?

Both restaurants share an unusual commitment: sustainability isn't a marketing line, it's structural. Seasalt uses traditional Kusamba sea salt from East Bali and operates on a zero-waste philosophy. Chef Gee has spent his career sourcing locally and minimizing kitchen waste. When two kitchens already share that baseline, the collaboration doesn't have to explain itself — it just cooks.

Park Hyatt Sydney is also a natural counterpart geographically. Sydney's harbour dining culture — restrained, produce-focused, shaped by proximity to some of the world's best seafood — translates cleanly to Seminyak's Indian Ocean setting. Different latitude, same instinct.

How to Visit or Make a Reservation at Seasalt Seminyak
Seasalt at Alila Seminyak is located on Jalan Camplung Tanduk, Seminyak, Bali — right on the beachfront with an open-air dining room that faces west, which means every dinner gets a sunset whether you ordered one or not. For upcoming events and reservations, visit alilaseminyak.com or follow @SeasaltSeminyak on Instagram.