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2013-01-11
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The Spanish tapas wave has hit Singapore for some time and Australian Chef Luke Magan, who opened Salt at Ion Orchard, launched his Salt tapas & bar to give his Australian take on Spanish cuisine. The place is headed not by him but by his executive chef Tom Wells, who will still most likely be the one in charge of your food as he was seen around the restaurant that evening.The Traditional Garlic Roasted Flatbread ($6) came highly recommended. The bread topped with grains of salt did not disappoi
The Traditional Garlic Roasted Flatbread ($6) came highly recommended. The bread topped with grains of salt did not disappoint though the black charred lines contributed bitterness. However the Romesco sauce was mild and tasted like pureed tomato. would prefer violet oon's chilli crab pita though.
We also had Salted Cod Croquettes ($20). Not overly salted nor greasy, it was accompanied by the Green pea mint puree and garlic alioli that was so much better than having the usual fried items with plain old mayonnaise or tartar.
Wagyu Sausage,soft polenta,capers and tomato ($14) Its a dark horse because none of us expected the beef sausage to be so tender and chewy. The bed of mash potato or polenta, was exceptionally smooth and combined well with the tangy tomato sauce instead of brown gravy.
The Confit Pork Belly had an undoubtedly crispy crackling skin lightly salted. However, it had to go together with the meat because it was bland. With 3 pieces at $27, the price is steep especially when the pool of small-cubed chorizos and lentils infused with Indian spices did not boost the taste of the pork.Quantity small but at least you are assured that what goes into your mouth and stomach is good quality food. Will be back for desserts soon!
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