Our new head chef, Andrea Magnano, is shaking things up with a new “Salt Discovery Menu.” By coupling fresh ingredients with a selection of carefully sourced salts, Chef Magnano has created an original tasting experience menu, comprised of six courses partnered with seven different salts. Similar to a wine pairing menu, each salt is selected because of its unique ability to enhance the natural flavours of a particular dish.
In one much-anticipated dish, Botan prawns will be served on a block of pink Himalayan salt that infuses salt into the prawns to accentuate the sweetness of the dish, served with Amalfi lemon mayonnaise, clementine granite, and a dusting of licorice yellow Cypriot salt. Grass fed Black Angus beef will be paired with hoarfrost salt, which makes beef extremely tender, while a 58°C slow cooked black cod pave’, with cauliflower/ buffalo ricotta cream and white truffle oil, will be perfected with Esencia Arbequina. For the "risotto rosso" Persian blue salt is shaved at the table with a wow, and in the vongole of Italian clam and mussel with Spanish baby squid and organic baby plum tomatoes, served on house-made pasta with squid ink reduction, the partnering salt is a Hawaiian black lava variety produced from clear seawater placed in natural lava ponds, imparting a deep black hue, high mineral content and an earthy smokiness.
Incredibly, our creative salt pairings don’t stop with the food. Our mixologists have given old-time classics a twist by blending the spirits with unique salts to introduce a “Salt Discovery Cocktail Selection.” Why not try the Hendricks Dirty Martini, with stunning Italian olives, floral soft Hendricks gin and an amazing Spanish olive salt - plus a half-salt rim! For an experience that goes beyond good taste into the realm of the true gourmet, don’t miss our unique “Salt Discovery” menu and the chance to refine and tantalize your sophisticated palate.
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