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The cuisine at Salt Grill is quintessentially Australian with bursts of Asian influence that appeal even to the fussiest eater. Owner Luke Mangan heads several award winning restaurants in the region, including the chef’s hat restaurant glass brasserie in Sydney. Having lived in Sydney for four years and hearing so much about the glass brasserie, I was excited to finally have the opportunity to try the food for myself and check out their newly renovated interior and spring menu.
Perched at the top of ION Orchard, the restaurant’s new makeover boasts a private dining area on their upper 56th floor as well as a new bar on the mezzanine level. I also appreciated the newly installed light sculptures and warm lighting that made me feel at home the moment I entered the restaurant.
The kitchen is helmed by Executive Chef Mathew Leighton, whose new spring menu promises a feast for both the eyes and the palette. For those who love the old favourites, dishes from the old menu are still available as well.
Do what the Aussies do and grab yourself a cocktail before dinner. Salt Grill & Sky Bar’s new bar allows patrons to enjoy a drink while savouring the breathtaking view from the 56th floor of ION Orchard. Try Salt’s signature The Australian ($18++), a refreshing cocktail with notes of lime, ginger, cranberry and Luke’s special syrup. For an alcohol-free option, the Salt Cooler ($14++) is equally attractive with a medley of berries, lychee and lemonade.
For starters, we were served the bread selection with Luke Mangan olive oil and dukkah. I didn’t know what a dukkah was till today – it’s usually a mixture of spices and in this case it was a tantalizing mix of macadamia, cashew, sesame, cumin, coriander and salt.
The restaurant also serves a complimentary amuse bouche of Coconut broth with Sydney spice that tasted very much like an extra delicious green curry.
The Sashimi of kingfish, ginger, eschalot & goat’s feta ($33++) seems like an odd combination but was surprisingly tasty and well-balanced. In making this dish, ginger is ground and marinated for 12 hours, resulting in smooth, gentle flavours with the goat’s feta providing a little extra oomph to the dish.
For those who crave something less filling Salt’s new spring menu offers the baby vegetables, goat’s curd, ginger bread crumbs and dried black olives ($31++). This colourful dish provided tart, tangy flavours that helped to cut the heaviness of the other dishes.
If you’re wondering, the vibrant purple hue is juice extracted from the popular Australian vegetable beetroot. While we did not enjoy the overwhelming taste of beetroot, the little ginger bread crumbs were tasty and provided a different texture to the overall dish.
The ‘glass’ Sydney crab omelette with enoki mushroom & herb salad and miso mustard broth ($33++) is another dish with Asian influence that is a must-try. The egg was soft and creamy and soaked up the miso broth like a sponge. Bits of crispy shallot give bursts of flavour and texture that enhance the flavour of the decadent crab meat. I highly recommend this dish!
I was first introduced to the method of tea smoking from Masterchef Australia and I was so excited to try this tea smoked quail with almond cream, prunes, grains, grilled shallots and sorrel ($31++). The quail was infused with earl grey tea leaves that enhanced the flavour of the quail and gave it a distinctive woody aftertaste. I personally did not enjoy this dish as I felt the quail was too dry, perhaps a result of the tea smoking.
Salt’s classic Sirloin Rangers Valley with Moroccan spice, sauteed spinach, egg plant puree and red wine sauce ($74++) did not disappoint. Quality beef is air-flown from New South Wales and grainfed for 300 days. I had mine done medium rare and the flavour was exquisite with just the right amount of juice.
I was particularly intrigued by the Moroccan spice. I pride myself in being able to take spicy foods well but this was surprisingly spicy! Nonetheless it was a perfect complement to the beef and warm spinach.
Let me first say I dislike liquorice and that I’m always reminded of Nim Jom Herbal Candy when I taste anything with liquorice in it. Needless to say, I wasn’t eager to try the dessert but I am so glad I did. Luke’s parfait with lime ($18++) tasted nothing like liquorice and was refreshing, decadent and indulgent all at the same time! It tasted more like matcha and the texture of the parfait was so light and airy it felt like I was eating a cloud.
Finish off your meal with a nice cup of tea or coffee!
The view and good food make Salt Grill & Sky Bar a restaurant difficult to pass up on. I visited the restaurant during lunch but I recommend dinner for a better viewing experience. I’d imagine Gardens by the Bay would look lovely in the evening from the vantage point of the restaurant.
The restaurant also has a new private dining area that seats up to 40 pax that could suit private parties and luncheons. Salt is also a good venue for executive lunches with the launch of their new weekday lunch menus at $45++ for 2 courses or $60++ for 3 courses with coffee. There is also a degustation menu available, catering to all types of budgets.
Coupled with panoramic views of the Singapore skyline, Salt Grill & Sky Bar makes for the perfect dining option for a special occasion.
The restaurant was full even at 2pm so reservations are highly recommended. Walk-in diners are seated on a first come basis subject to seat availability.
Salt Grill & Sky Bar is easily accessible via Level 4 of ION Orchard. Approach the receptionist at the ION Sky counter to take the lift to level 55.
Address: 2 Orchard Turn, #55-01 & #56-01 ION Orchard, 238801
This post was brought to you by Salt Grill and Sky Bar.
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