How it began…

After Canadian grown Chef Robert Erickson’s twenty two years of travelling to gain his international culinary knowledge. He finally opened his dream restaurant “Seasoned”. Combining local, organic and sustainable Balinese ingredients and flavors with international spices, wines and craft beers.

Spicy Wok Fried Organic Beans

Cashew nuts, shallots, garlic, hoisin tamarind glaze

60

Ubud Local Blue Crab Boil

2 whole fresh crabs, prawns, clams, snapper, salmon, corn on the cob, nugget potatoes, fennel, organic local vegetables, tandoori masala pineapple coconut broth.
(“Sharing” for two people)

400

Togarashi Seared Yellowfin Tuna

Wasabi roasted nugget potato, organic local vegetable, mango cucumber lime puree

130