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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.
glass omelette with crab meat, Lamb
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