Aussie chef-restaurateur's 1-month-old Salt Grill has finally lent some gastronomic credibility to the much-maligned ION Orchard dining scene. Perched on the 55th floor of the tower portion of ION, it's accessible from a set of very secluded elevators located inside the 4th floor art gallery in the ION shopping mall.
Once one emerges on the 55th floor, it was not unlike stepping into a large, bright, glasshouse, perched in the clouds, and with marvellous views of the city below.
The food I had on 2 visits were both competently executed & more than satisafactory. Standouts include the char-grilled pork scotch (Australian Berkshire Kurobuta) & green beans with confit eschallot, and their signature appetiser: the very simple & rather comforting ‘glass’ Sydney crab omelette with miso mustard broth.
The vegetarian option - pan-fried potato gnocchi, sweet corn, zucchini, asparagus, lemon
thyme, parmesan & truffled verjuice - was very tasty.
Salt's desserts were outstanding:
- Luke’s much-talked about liquorice parfait with lime segments worked better than expected - nice!
- Chocolate 3 ways – Valrhona chocolate fondant; wattleseedchocolate mousse cone; white chocolate and salted caramel macadamia semifreddo was great; but what really was exceptional, IMHO, was the
- Passionfruit soufflé with banana ice cream. The souffle was the best dessert I'd had in a looong while (but the accompanying banana ice-cream was pedestrian at best)
Salt Grill & Sky Bar
2 Orchard Turn,
Level 55 & 56 on ION Orchard
Tel: +65 6592 5118
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