Luke Mangan’s Salt Grill & Sky Bar is back with a new menu
After a month-long closure due to renovations, Salt Grill & Sky Bar by celebrated Australian chef Luke Mangan, unveils its new interiors and fresh Spring menu to boot.
Salt Grill & Sky Bar’s executive chef, Matthew Leighton, places great emphasis on the provenance and freshness of their ingredients, as well allowing the natural flavours of these ingredients to shine through.
Aussie Delights
For a refreshing start, try the signature Sashimi Kingfish with ginger, eshalots, and goat feta ($33++). The pristine slices of fish paired well with the slightly spicy ginger, for an almost Japanese twist.
The Baby Vegetables ($31++) also features heirloom vegetables with goat curd, ginger crumbs, and dried black olives. The goat curd was a little strong for me, but I did like the fresh and crisp bite to the heirloom vegetables. My favourite, however, was the Tea-Smoked Quail ($31++) with almond cream, prunes, grains, grilled shallots, and sorrel (a type of herb).
The quail is boneless, which makes it easy to eat. The smoky flavours really took centre stage for this dish.
Grill Out
From the grill come juicy and tender meats, typical of Australian cuisine. The Sirloin 250g Ranger Valley, New South Wales ($74++) is 300 day grain-fed with Moroccan spice, sauteed spinach, a side of eggplant puree, and red wine sauce.
Apart from that, they also offer Portuguese Baby Chicken ($49++) with char-grilled corn, chorizo, chillies, and olives and fish dishes, should you not want beef.
End off your meal with Luke’s Liquorice Parfait ($18++), a cylindrical confection of liquorice cream with lime and tuile (a thin crisp wafer).
Salt Grill & Sky Bar, Ion Orchard, Level 55 and 56, 2 Orchard Turn, Singapore 238801, Tel: 6592 5118
By Cheryl Chia
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