Our Story
Farm to table, French Asian.
A short walk from Bingin Beach, a garden kitchen led by Chef Simon, where two decades of global technique meet Bali's ingredients.
The Beginning
Two kitchens, one table.
Seed is a farm to table house tucked away on Bingin Beach Road, a short walk from the steps to the surf. At its stove is Chef Simon, two decades of global kitchens behind him, including his own restaurant in the French Alps, cooking a quietly confident dialogue between France and Southeast Asia.
Alongside him, pastry chef Rio bakes every morning: sourdough at dawn, croissants by mid morning, ice cream and fondants for the dinner service. Everything is made in house, and a great deal of it is grown in the garden behind the kitchen.
From Earth to Plate
The Seed Garden.
Behind the kitchen sits the garden: homegrown herbs, leaves, edible flowers and chilies, tended each morning by our team. Thai basil grows alongside French tarragon; lemongrass, galangal and coriander are cut fresh for the day's curries and broths.
What is picked in the morning is on the plate by evening. A dish that tastes of the exact afternoon it was made, that is the simplest kind of luxury.
Our Home
Bingin, Uluwatu.
The restaurant lives two minutes from the steps down to Bingin Beach, an open, thatched roof room with long tables under a tree, and a small garden that spills toward the kitchen.
Bali gives us our garden, our fishmonger, our rhythm and our staff. Every service, we try to give a little back.
The House Motto
“From the garden to the plate, cooked with patience, served with joy.”
Chef Simon & The Seed Team