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.
Overall Impression: Food quality for the main course was good. But I must say the food quality has dropped a little compared to my visit in 2014. Do try their signature dishes like Sydney Crab Omelette and Barramundi!
As they have 2 seatings, so we felt they seemed to be very rush throughout the whole dinner, every dish served one after another almost immediately - They served the bread, our 3 course with coffee everything within an hour, this make us feel we finished dinner early and can return the table to them earlier. Despite this, the whole ambience was really romantic and great with charming bird's-eye view!
Opened by Australian Chef, restaurateur and television presenter Luke Mangan, Salt Grill serves Mod Oz cuisine, where chefs embrace different cuisines which successively lead to fusion of new ingredients an and traditional techniques. Emphasis is placed on the produce, using only the best ingredients available, prepared in an un-fussed approach.
Upon seating, the friendly staff promptly brought as basket of bread, accompanied with olive oil and an appetizing dip of herbs, nuts and spices (I believe its dukkah).
Having read many positive comments on the “Glass” Sydney Crab Omelette, we were understandable eager to sample it. Don’t be fooled by its simple demeanour, this entree is pure awesomeness. The miso mustard broth beautifully complements succulent strips of crab, enveloped in fluffy omelette. The elegant starter was completed with enoki mushrooms and herb salad. Well played in the both the taste and texture departments!
W’s Cape Grim Striplion was the more outstanding main course ,bursting with juiciness and flavour. However, we had to minus points for the uneven cooking -some parts were too raw. The steak was paired with caramelized endive, eggplant, salsa verde and a selection of 4 different mustards, namely, wasabi, whole grain, peppercorn and Dijon.
We also ordered Truffle Oil and Parmesan Fries ($14) and Roast Garlic Mushroom ($15). The shoestring fries were mostly crispy, with some soggy pieces at the bottom; however the prominent truffle flavour made up for this flaw. The latter was acceptable, nothing to shout about.
The Raspberry Cheese Cake was definitely one of the better cheesecakes I’ve had in a while-rich, soft and luscious. The berries and raspberry offers a tongue-tingling contrast to the mildly sweet cake.
You can’t go wrong with the Banana Parfait, a delightfully creamy cold dessert with peanut brittle, chocolate mousse, nuts and salted caramel sauce.
Apart from the “Glass” Sydney Omelette, none of the other dishes made deep impression. I’d recommend this venue for its stunning views rather than the food.