Perched high up on the 55th and 56th floors of ION Orchard, high above the hustle bustle of Orchard Road below, Salt Grill and Sky Bar by Luke Mangan – one of Australia’s leading chefs and restaurateurs, serves up contemporary Australian cuisine in a chic urban setting. With its spacious interior recently updated, the 6000 sq feet restaurant including a mezzanine level private dining space surrounds guests with the sky through enormous 20 ft. floor-to-ceiling windows, which feature a glass curvature that leaves you with the ethereal feeling of floating in the air as you overlook the breathtaking panoramic view of Singapore both night and day.
The menu focuses on the finest, freshest local and Australian ingredients and showcases them with a clean and contemporary twist. Starting with canapés – Tempura Oyster with wakame salad and wasabi dressing, and Lamb Loin with mushroom duxelles in puff pastry, both of which I enjoyed thoroughly, they set the tone for an elegant multi-course dinner but not before a refreshing amuse bouche of Coconut Broth with Sydney Spice, after which course after course of elegant entrées followed.
I find the signature dishes exhibit Luke Mangan’s unexpected creations, demonstrating the marriage of his French classical training and Asian influences. I can’t even begin to describe each one without gushing, they are indeed memorable with individual merits. For instance, Tea-smoked Quail has a robust smoky aroma which tones down the gameyness of the bird and complemented with the gentle sweetness almond cream, prunes and grilled shallot. The 300-days grain fed Sirloin is fork tender and cooked beautifully to a medium-rare flush; I’d totally go back to have this again.
A nod to Luke Mangan’s restaurant in Sydney, the eponymous “glass” Sydney Crab Omelette with enoki mushroom and herb salad, bathed in miso mustard broth has to be one of the fluffiest, most satiny omelettes I’ve ever had. Ending with a sweet note, do not miss Luke’s Liquorice Parfait. IMO, this dazzling dessert will excite your palate with its exquisite balance of flavors and textures.
Sashimi of kingfish, ginger, eschalot & goats feta $33++
Baby vegetables, goats curd, ginger bread crumbs, dried black olives $31++
“glass” Sydney crab omelette, enoki mushroom & herb salad, miso mustard broth $33++
Tea-smoked quail, almond cream, prunes, grains, grilled shallot, sorrel $31++
Sirloin Rangers Valley, New South Wales, 300 days grain fed, Moroccan spice, sauté spinach, eggplant puree, red wine sauce $74++
(served with horseradish, grainy mustard, wasabi mustard; I tried all three condiments and liked the wasabi mustard best.)
Luke’s liquorice parfait, lime $18++
Besides the signature dishes featured above, look into the Lunch Set Menu and Executive Lunch Set Menu as a convenient, fuss-free option for the corporate crowd. These menus allow much flexibility with the choice to make it a two- or three- course meal from an array of entrées, main courses and desserts. Ranging from $45++ to $80++ per person, the lunch menus are available on weekdays from 11am to 2pm. And that’s exactly what I plan on returning to Salt Grill and Sky Bar for next.
Salt Grill and Sky Bar
2 Orchard Turn
#55-01 ION Orchard
Tel: +65 6592 5118