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Salt Grill & Sky Bar @ ION Orchard

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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.

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After a month- long renovation, Salt Grill & Sky Bar now boasts an exclusive private- dining area and a brand new bar, in addition to the dreamy- looking shiny light sculptures hung from the ceilings of the restaurant. Diners are treated to a remarkable bird’s eye view of Orchard Road through the glass walls of the restaurant- the highest point on one of the busiest places in the country. Even at night, the view is just as especially bewitching as resulted from the orange glow of the city.

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Coconut broth with Sydney Spice

I was initially a little taken aback when I had my first sip off the petite cup but following my astonishment, the broth actually grows on one as more sips are taken and before I realised, I had had the cup mopped clean. Comprising of a sophisticated mix of Kaffir Lime Leaves, Lemon Myrtle, Turmeric, Ginger, Galangal, Chilli, Garlic and Salt, there was indeed a very interesting blend of exotic rich flavours that intrigued my tastebuds and left me craving for more.

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Sashimi of Kingfish, Ginger, Eschalot & Goats Feta ($33.00++)

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.

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Baby Vegetables, Goats Curd, Ginger Bread Crumbs, Dried Black Olives ($31.00++)

A simple appetiser to whet one’s appetite, it showcased the freshness and natural sweetness of the Baby vegetables, well- accompanied by the Goats curd, a rather familiar ingredient used in the menu here, that provided for an additional layer of creaminess to the dish. The Baby Asparagus and Carrot were still crunchy while the Beetroot retained a bit of bite to it.

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‘Glass’ Sydney Crab Omelette, Enoki Mushroom & Herb Salad, Miso Mustard Broth ($33.00++)

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.

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Tea Smoked Quail, Almond Cream, Prunes, Grains, Grilled Shallot, Sorrel ($31.00++)

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.

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Sirloin Rangers Valley, New South Wales, 300 days Grain fed, Moroccan spice, Sauté Spinach, Eggplant puree, Red wine sauce ($74.00++)

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.

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Luke’s Liquorice Parfait, Lime ($18.00++)

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.

While the dishes I have had are all of tasting portions, every single number served onto the table was a hit for me. Service was excellent as well, the service team was professional, courteous and well- informed about the dishes to be served and this aspect of the entire dining experience deserves much credit. And of course, Salt Grill & Sky Bar scores on its ambience too. Whether it is for a romantic occasion, a corporate meeting, or a gathering with family or friends, I feel that Salt Grill & Sky Bar offers a memorable experience and it is definitely a place in town to visit.

Many thanks to Ms. Cyndiana Ho from Foodnews for hosting the dinner!

Salt Grill & Sky Bar
2 Orchard Turn
ION Orchard, #55-01 & #56-01
Singaore 238801

Contact Number: 6592 5118

Sundays to Thursdays, 11.00am till 10.00pm
Fridays and Saturdays, 11.00am till 10.30pm

Jasper N.

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