Salt grill & Sky bar
Dine with an amazing view over town
Dine in luxury with spectacular views to revel in. Stylish, relaxed and welcoming characterise Salt Grill, which showcase the best of Luke Mangan’s talent. Floor-to-ceiling windows give you a full view of the heart of town, and soak in the warm rays of sun as you bask in the glowing sunset.
Take the lift up to the 55th storey of ION Orchard, and you will be blown away by the magnificent landscape that greets you the moment you step into Salt Grill. The view is but a prelude to the meal to come, and you can enjoy the subtle changes in atmosphere over the dinner, as sunlight gives in to a comfortable buzz at night.
A portion of bread is served to start your meal, and it comes with a variety of condiments that excites you for the meal ahead. Besides the typical butter and balsamic vinaigrette, we urge you to try Salt Grill’s special dukkah spice. A mixture of sesame seeds, bits of nuts and a sprinkle of salt and pepper, this dip is lightly appetizing and carries a nutty fragrance that attracts you with an understated elegance. Dip your bread into the olive oil, followed by the spice, and you will be surprised what a delightful combination this is! Pair this with a glass of champagne, to have a simple, yet outstanding, opening to your dinner.
Take the lift up to the 55th storey of ION Orchard, and you will be blown away by the magnificent landscape that greets you the moment you step into Salt Grill. The view is but a prelude to the meal to come, and you can enjoy the subtle changes in atmosphere over the dinner, as sunlight gives in to a comfortable buzz at night.
A portion of bread is served to start your meal, and it comes with a variety of condiments that excites you for the meal ahead. Besides the typical butter and balsamic vinaigrette, we urge you to try Salt Grill’s special dukkah spice. A mixture of sesame seeds, bits of nuts and a sprinkle of salt and pepper, this dip is lightly appetizing and carries a nutty fragrance that attracts you with an understated elegance. Dip your bread into the olive oil, followed by the spice, and you will be surprised what a delightful combination this is! Pair this with a glass of champagne, to have a simple, yet outstanding, opening to your dinner.
Champagne & Bread with Butter, Balsamic Vinaigrette & Salt Grill’s Special Dukkah Spice
A good way to kick-off your meal proper would be to go with the sashimi of kingfish. The beautiful cut of sashimi is firm and plump, and ginger smeared over the fish gives it a very refreshing zing. The creamy goats feta cheese atop it complements the sashimi to provide a different dimension to the dish.
A good way to kick-off your meal proper would be to go with the sashimi of kingfish. The beautiful cut of sashimi is firm and plump, and ginger smeared over the fish gives it a very refreshing zing. The creamy goats feta cheese atop it complements the sashimi to provide a different dimension to the dish.
Sashimi of Kingfish
Another interesting appetizer would be the ‘glass’ Sydney crab omelette in a miso mustard broth. Luscious, fluffy crabmeat is lovingly wrapped within the soft, creamy omelette. It is bathed in a broth that has a unique tangy flavour and you will get a kick from the chilli shreds that garnish the egg.
Try the restaurant’s signature dishes for the mains – the barramundi one of the most richly flavoured fish you can ever get. Laced with the creamy aroma of butter, the barramundi is very tender, with a slight burnished taste. The cherry tomatoes add a lovely sweetness to complement the meat.
Another interesting appetizer would be the ‘glass’ Sydney crab omelette in a miso mustard broth. Luscious, fluffy crabmeat is lovingly wrapped within the soft, creamy omelette. It is bathed in a broth that has a unique tangy flavour and you will get a kick from the chilli shreds that garnish the egg.
Try the restaurant’s signature dishes for the mains – the barramundi one of the most richly flavoured fish you can ever get. Laced with the creamy aroma of butter, the barramundi is very tender, with a slight burnished taste. The cherry tomatoes add a lovely sweetness to complement the meat.
Barramundi, burnt butter, capers, tomato and basil
The beef tenderloin in pumpkin puree is absolutely delicious! Retaining its innate juices with a medium doneness, it has a wonderful softness and practically melts in your mouth. Bringing together both ends of the taste spectrum, the pumpkin has a lightly sweet perfume, which is contrasted with the umami essence of the sauce. Nuts, leaves and yuzu provide an uplifting punch to balance the dish.
For a sweet end to your dinner, we recommend the chocolate three ways – chocolate mousse, fondant and jelly. The fondant stole the show with its warm moist cake, mouth-wateringly rich inside, which encases molten lava that sends you right to chocolate heaven. This is not to be missed.
The beef tenderloin in pumpkin puree is absolutely delicious! Retaining its innate juices with a medium doneness, it has a wonderful softness and practically melts in your mouth. Bringing together both ends of the taste spectrum, the pumpkin has a lightly sweet perfume, which is contrasted with the umami essence of the sauce. Nuts, leaves and yuzu provide an uplifting punch to balance the dish.
Olive oil poached Rangers Valley tenderloin, 300 days grain fed with fragrant pumpkin puree, asparagus, dates and pickled orange salad
For a sweet end to your dinner, we recommend the chocolate three ways – chocolate mousse, fondant and jelly. The fondant stole the show with its warm moist cake, mouth-wateringly rich inside, which encases molten lava that sends you right to chocolate heaven. This is not to be missed.
Chocolate Three Ways
For a meal that leaves you absolutely satisfied, without an uncomfortably stuffed feeling, Salt Grill does this with perfection. And you definitely can’t say no to this gorgeous ambience!
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