Spring to the Skies with Salt Grill

Following a month-long renovation, Salt Grill & Sky Bar by Luke Mangan glides back into service boasting spruced up interiors and the introduction of a new spring menu.

New to Salt Grill & Sky Bar: Baby Vegetables ($31++) and a bar serving unique tipples

The elevated dining experience starts with a private high-speed elevator ride up to the 55th floor of ION – the highest point on Orchard Road – that opens up to an elegant main dining room. Second-time diners will notice a swanky new bar on a mezzanine floor and a new private dining alcove up on the 56th level. Food wise, Mathew Leighton, the youngest Executive Chef in the ‘Salt Empire’, brings us a newly launched menu at Salt Grill and Sky Bar that highlights both provenance and the freshness of ingredients used. Our journey of modern Australian cuisine started with the refreshing gathering of Sashimi Kingfish, ginger, eschalot and goat feta ($33++) that first tasted deceivingly mild, before the hints of ginger really kicked in. Hitting the crunch-line perfectly was a vibrant medley of Baby Vegetables ($31++) starring ginger bread crumbs, dried black olives and goats curd – which might stand slightly too strong for some.

Tea Smoked Quail ($31++)

Another appetizer to consider, which could very well double as a main for small eaters, was the Tea Smoked Quail ($31++). Smoked with a combination of earl grey tea and rice, the boneless quail comes paired with almond cream, prunes, truffled grains, shallot and sorrel.

Luke's Liquorice Parfait ($18++)

Hot picks from the grill include the Whole Baby Snapper ($53++), as well as the Sirloin 250g Rangers Valley, New South Wales ($74++) that is 300 days grain fed with Moroccan spice, sautéed spinach, eggplant puree and red wine sauce. And for desserts, you won’t go wrong with the smooth and creamy Luke’s Liquorice Parfait ($18++) that’s given a zesty touch of lime. Note: Lunch and Executive Lunch Set Menus are available on weekdays from 11am to 2pm, ranging from $45++ to $80++ with the flexibility of either a two or three course meal. See Also: Check out these places for a fine dining experience Bars and lounges worth checking out By Peh Yi Wen