Seseh · Bali
A members-only performance and recovery club on Bali's southwest coast: five connected spaces and a small collection of residences at a single address in Seseh. Founding membership is limited, and by invitation.
The idea
Canggu has plenty of gyms, and Bali has no shortage of retreats. What the island still lacks is one building that takes training, recovery, and the table equally seriously, all year, to a members-club standard. The Line is that building: five spaces in Seseh, run by people who do the work themselves. Live on the line.
The club
One building in Seseh, built in concrete, timber, and light. A single membership moves through all five: the training floor, the bathhouse, the table, the salon, the rooftop.
Strength, conditioning, and coaching held to the standard you hold yourself to. Coached, not crowded: programming for people who are serious about the work.
Hot, cold, and stillness: sauna, plunge, and a clinician-run recovery lab with cryotherapy, red light, compression, and IV therapy. The exhale after exertion.
A flagship restaurant and bar led by founding chefs David Myers and Sergio Perera. Performance nutrition by day, a destination in its own right by night.
Lounge, workspace, and a slower register after dark. Salons, supper clubs, and a rotating cast of people you would never otherwise meet.
Water, horizon, and the room where the membership comes together. The high point of the building, and of the day.
The residences
A limited collection of members-only residences shares the site with the club, with direct internal access to every space. Finished to an ultra-luxury standard and offered first to founding members, who hold first right of refusal. The collection is being shaped by the design, and it will stay small.
The place
Seseh is the quiet edge of Bali's southwest coast: black sand, rice terraces, and a village that still keeps its own pace. Close enough to Canggu's energy, far enough to breathe.
The people
A founding team who built the rooms they wanted to be members of.
Founder & CEO
Operator and founder, building The Line as the club he could not find anywhere else.
F&B & Hospitality Director
Michelin-starred chef and founder of ADRIFT, with 21 restaurants across three continents.
Performance Nutrition & Culinary Director
Trained at elBulli and ARZAK; chef to elite athletes, building nutrition into the club's daily rhythm.
Backed by operating leadership across hospitality, club operations, and athletic programming, from members-club general management to Olympic sport.
Membership
Membership is capped, and founding places are being confirmed now, in waves through 2026. Founding members set the culture of the club and hold terms that never change.
Application required. We review every application personally, in the order received.