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2012-04-19
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Salt Grill is by celebrity chef Luke Mangan serving Modern Australian cuisine. It is located on the 55/56 level on top of ION.I managed to get a lunch reservation during the recent Restuarant Week (RW). On the day the family went for lunch the weather was hazy. Nearby Orchard Road to Marina Bay Sand we could still have an aerial view but beyond it was not clear.We were served a plate of bread with Olive Oil and Salt Rub instead of the usual butter. First dip the slice of bread in olive oil foll
I managed to get a lunch reservation during the recent Restuarant Week (RW). On the day the family went for lunch the weather was hazy. Nearby Orchard Road to Marina Bay Sand we could still have an aerial view but beyond it was not clear.
We were served a plate of bread with Olive Oil and Salt Rub instead of the usual butter. First dip the slice of bread in olive oil followed with salt rub. This is a healthy version of having bread with the salt rub giving taste to a rather bland bread.
We ordered 2 different Entrée from the Restuarant Week Menu. I was happy to try their signature dish Sydney Crab Omelette, Miso Mustard Broth. The fluffy crab omelette was soft and topped with enoki mushroom and a mustard miso broth was pour on top of the egg when it was served on the table. The flavour of mustard and miso goes very well and the whole dish has a light taste. I would preferred my Omelette well cooked and brown.
The Sashimi was fresh and has bit of goat feta & light sauce to go with it.
We ordered 2 portions of the belly pork with hock broth but they ran out of it and they wanted to replace with beef or lamb which we do not eat. In the end our main was replaced to Tandoori Chicken. The taste of grilled chicken has the tandoor taste but nothing special.
I have a taste of my Sis's Risotto which is their vegetarian option on RW menu. I am normally not a fan of Italian food which has cheese. I still do not like Risotto which I find the rice too soggy, I like my rice fluffy and not soft.
My mum main course is Barramundi which is a thick slice of fillet top with a cloud of foams sitting on a yellow pool of coconut and lime sauce. The fish and sauce had a nice taste when eaten together.
For dessert we had 2 scoops of sherbet topped with paper thin biscuit dusk with icing sugarThe sherbet was refreshing and the biscuits gives a different texture to the dessert.
Overall this is a nice place to bring visitor for the view of Singapore, food is artistically presented and if you like light taste and flavour, this is ideal.
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