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Back to Salt Grill & Sky Bar#55-01 & 56-01, 2 Orchard Turn
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$120/pax

based on 64 reviews
Top Must Try Dishes
barramundi10 votes
glass omelette with crab meat5 votes
steaks5 votes
Sydney crab omelette miso mustard broth4 votes
grilled barramundi green beans3 votes

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Suitable For
View/Scenery32 votes
Dinner25 votes
Fine Dining22 votes
Lunch20 votes
Romance/First Dates20 votes
Quiet19 votes
Private Dining14 votes
Business Dining13 votes
Wine Lists12 votes
Anniversary9 votes
Chillout9 votes
After Work7 votes
Birthdays7 votes
Ala Carte5 votes
Wheelchair Friendly5 votes
Brunch4 votes
Corporate Events4 votes
Nice Deco4 votes
Formal Events3 votes
Girls Night Out3 votes

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What others are saying...

Hazelleo
 • 23 Jun 2014 69 reviews 1 follower
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Salt Grill & Sky Bar by Luke Mangan is no strangers to most of us. Located at level 55 and 56 of ION Orchard provides an awesome panoramic view of the bustling city. All-day dining restaurant that is accessible from Sky Concierge Desk on level 4 followed by exclusive lifts that bring you up to the sky top.
Three-tier set of Afternoon Tea Platter S$30++ per person inclusive of a tea or coffee was served. The platter comes with assortment of pastries in beautiful setting.

Here are the lists according to the tier breakdown.
1st Tier : Raspberry macaron , Pate de fruits, Mini Orange Tarts.
The macaron sweetness isn’t overwhelmed and has a strong taste of blueberries and jam. The tarts are quite decent and the proportion was just fine for taste bud.
2nd Tier : Smoked Salmon, cucumber, chive, crème cheese on rye , Coronation chicken sandwich and Ham & turkey Croque Madame.
I enjoyed this tier of savoury delicacies as the filling was generous and filling. It’s quite an idea to compliment in between desserts serving.
3rd Tier: Chocolate delice, Almond & Cranberry Florentines and Chocolate & Jam Lamington.
I couldn’t miss the last tier as chocolate is my all time favourite. Loving the rich and sweetness taste of chocolate that flows into my mouth.
Scones are served as well and it is best to go with vanilla cream and jam.
The mini delicacies spread on the platter with a spectacular view and an affordable pricing would be ideal for an afternoon tea session with your loved ones or friends.

For more photos and reviews: 

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I also recommend this place for:
High Tea
I added 3 photos
  • Close up Shot
  • Afternoon High Tea Set
  • Interior

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Food Nomads
 • 18 May 2014 166 reviews 11 followers
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For the complete review with uploaded pictures and quoted prices, please view:

http://www.thefoodnomads.com/2014/05/18/salt-grill-sky-bar-ion-orchard/


Salt Grill & Sky Bar, renowned for its sky high dining experience at the highest point on Orchard Road, presents several new changes to its establishment and menu headed by Executive Chef Mathew Leighton. Specialising in modern Australian cuisine and executed with celebrity chef Luke Mangan’s signature touch, diners can expect a menu of new and favourite familiar items in a newly renovated restaurant and bar setting that nonetheless, still offers the unique breathtaking view of the city landscape.
 
A number from Salt Grill & Sky Bar that has been on the menu for a very long time, the Sashimi of Kingfish, Ginger, Eschalot & Goats Feta is acclaimed to be a hit with its diners . Once again, I was bowled over by how undeniably fresh and succulent the Kingfish Sashimi was, and together with the Goats Feta- these ingredients were wonderfully bound by the Ginger juice which was a very light yet delightful final touch to the plate.

‘Glass’ Sydney Crab Omelette, Enoki Mushroom & Herb Salad, Miso Mustard Broth, a show-stopping dish that tugged on my heart strings, I enjoyed everything about this favourite dish of mine. With its beautiful medley of sweet and savoury flavours and the gratifying combination of varying textures when had all together- from the Omelette to the Crab filling, to the Miso Mustard broth, all were perfectly executed taste and texture- wise. This soul satisfying delicacy could easily be on my list of my most memorable numbers I have had for the year.

Tea Smoked Quail, Almond Cream, Prunes, Grains, Grilled Shallot, Sorrel, distinctly perfumed with smoke and char, the fork- tender meat was endowed with a rather intense hit of tea flavour. This was further lifted by the aromatic fragrance of truffles when had together with the grains beneath, everything came together remarkably.

Sirloin Rangers Valley, New South Wales, 300 days Grain fed, Moroccan spice, Sauté Spinach, Eggplant puree, Red wine sauce, our last main dish for the night did not disappoint as well. Cooked till medium rare perfection, the centre of the slices were uniformly pink and much was left to the meaty juiciness of the Sirloin steak to satiate the palate. There are several mustard choices available but given how much I enjoyed it on its own, this should be able to please the steak lovers and carnivorous eaters.

Luke’s Liquorice Parfait, Lime, the Liquorice ice- cream was full- flavoured and very well- balanced texturally, but what I was more pleasantly pleased about was the use of fresh Lime to the dessert in which I thought was pure brilliance- it added a refreshing citrusy touch that prevented the plate from becoming one- note.

For mroe dishes reviewed, please view the link above.
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Must tries: ‘Glass’ Sydney Crab Omelette, Enoki Mushroom & Herb Salad, Miso Mustard Broth, Sashimi of Kingfish, Ginger, Eschalot & Goats Feta, Tea Smoked Quail, Almond Cream, Prunes, Grains, Grilled Shallot, Sorrel, Sirloin Rangers Valley, New South Wales, 300 days Grain fed, Moroccan spice, Sau

I also recommend this place for:
After Work, Ala Carte, Anniversary, Birthdays, Chillout, Corporate Events, Dinner, Formal Events, Large Groups/Gathering, Lunch, Nice Deco, Night Out, Private Dining, Quiet, Relaxed, Romance/First Dates, View/Scenery, Wine Lists

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ms-skinnyfat
 • 11 May 2014 225 reviews 42 followers
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Visit www.ms-skinnyfat for more reviews!

I like to dine with the world under my feet and if you do too, then scoot over to the newly refreshed Salt Grill & Sky Bar at ION Orchard which provides a magnificent landscape of the Orchard Road skyline with their full glass floor-to-ceiling windows that span two storeys high. Swanky it is, Salt grill & Sky Bar serves up some Modern Australian cuisine by celebrity chef-restaurateur Luke Mangan and is known for its one-of-a-kind experience that begins even before guests enter the restaurant. Special concierge reception, private lift, exclusive dining area... it's hard not to feel special here.
 
Modern Australian cuisine is an intersection of influences from cuisines around the world and i could taste that rightaway in the Amuse Bouche, Coconut broth with Sydney spice. Flavor-wise, it tasted very much like Thai Green Curry without the spice.
 
We then proceeded with our wine and dine event and our dishes were paired with drinks from the Award Winning New World Wine List of the Year 2013 by the World Gourmet Summit. There is also the signature range of eponymous 'Luke Mangan' wines which are produced in one of Australia’s leading wine estates - TarraWarra Estate in Yarra Valley, which Chef Mangan was personally involved in the selection of the grapes and the blending of the wines.
 
Spring vegetables were served with the mild goats curd, ginger bread crumbs and dried black olives ($31). These are probably sous vide to seal in the freshness of spring.
 
I love my eggs and the 'Glass' Sydney crab omelette ($33) totally won me over with the precious sheets of runny egg in the center, enoki mushroom and herb salad in miso mustard broth. A generous serving of sweet crab meat was wrapped in the golden parcel. This is certainly a light dish that is refreshing with a basil taste (again, this is almost Thai food). 
 
Signature starters include the Tea smoked quail ($31), an original creation in which the bird is smoked with a combination of earl grey tea and rice, and nicely paired with almond cream, prunes, truffled grains (i believe there is quinoa), grilled shallot, sorrel. There are so many dimensions and flavors to this dish and i was slowly savoring each component. I haven't had prunes in a dish for sometime and it went well with the smokey tender quail.
 
For mains, we had the Sirloin Rangers Valley, New South Wales, 300 days grain fed Wagyu ($74). Moroccan spice, sauté spinach, eggplant puree, red wine sauce  Wasabi, whole grain mustard. Fantastic aubergine spiced purée. Pick your cut from the meat board before having it grilled to your preference (only medium rare for me).
 
Dessert was pleasantly surprising with Luke’s liquorice parfait ($18). I don't quite like licorice but i was amazed at how interesting the flavor and texture worked together especially with lime. You gotta try it for yourself.
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Must tries: glass omelette with crab meat, Lamb

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