225 326
STEAKS
225
October14
SALT GRILL & SKY BAR BY LUKE MANGAN
ION Orchard, #55-01 and #56-01 | 6592 5118 | saltgrill.com
THE OCCASION:
A carnivore’s birthday or an anniversary splurge, but there’s a good
choice of other modern Aussie fare, too, including vegetarian dishes. Or pop in for
pre- or post-prandial drinks and perhaps tapas in the eyrie-like Sky Bar, one level
up and with a stunning vista. (No, in fact, better book ahead.) High ceiling-to-floor
windows give spectacular views from the 55th storey of ION Orchard, so best book
a window table.
THE ONE TO ORDER:
Served table-side, the wagyu tri-tip, from Mayura Station on the
Limestone Coast of South Australia, is – like all the beef on the menu – free-range
farmed. We’re assured that the wagyu is raised very similarly to how it’s done in
Japan. Today’s cut is terrifically tasty and winsomely tender, thanks to an immaculate
pedigree and a marble score of 9+. It’s served with baby zucchini, caramelised
onion, parmesan polenta, cherry tomato and red wine jus. It’s fun experimenting
with the selection of mustards provided, too. (What? No Colman’s Hot English?)
THE OTHERS:
Signature appetiser sashimi of kingfish with marinated ginger and
shallots and goat’s milk feta is a winner, or try the elegant tea-smoked quail with
almond cream, prunes, grilled shallot and sorrel. Lovers of fillet will enjoy the 200g
Maori Lakes NZ 150-day grain-fed fillet, topped with béarnaise sauce and served
with giant and tender spears of grilled green asparagus.
THE OUTLAY:
Appetisers are in the range $31 to $42, and mains start from about
$50. The wagyu cut of the day is “market priced”, and it’s $75 for the fillet. With
views like this, though, you’re getting dinner
and
a show.
Verne Maree
Maori Lakes NZ 150-day
grain-fed fillet