Located on the 55^th and 56^th floor of ION Sky on Orchard Road, Salt Grill is celebrity chef Luke Mangan’s sixth venture in his global restaurant empire. Headed by Mangan’s protégé Kathy Tindall, the 6000 square feet establishment serves up Australian cuisine in a spacious, welcoming ambience surrounded by floor-to-ceiling windows that offer a panoramic view of Singapore’s most famous shopping belt and beyond.

The menu showcases carefully selected ingredients and emphasis is placed largely on a simple, unfussy approach to create light, clean flavours that accentuate freshness and quality. Popular entrées include the Australian yellowtail kingfish sashimi with ginger, eschallot and goats feta; the slipper lobster ceviche with nori, rabbit loin, shisho and heirloom carrots; and a startlingly simple but incredibly delicious ‘glass’ Sydney crab omelette with miso mustard broth, a signature at Mangan’s Glass Brasserie in Sydney that has been exported to his other restaurants around the world.

Mains include a perfectly executed steamed Petuna ocean trout with warm potato salad and salsa verde, as well as the slow cooked Maori Lakes lamb with chickpea puree, Medjool dates, olives and preserved lemon. Skilful, precise cooking has helped the ocean trout to maintain a beautiful, deep rosé colour while maintaining a fine, delicate texture and flavour. The restaurant dry ages its beef in-house. When cooked rare, the Rangers Valley striploin is succulent and tender with intense flavour. Although good enough to eat on its own, various sauces are available upon request. The passion fruit soufflé and banana ice cream or the strawberry shortcake with champagne chiboust and textures of strawberry are perfect ways to end the meal, should the chocolate three ways (Valrhona chocolate fondant, wattleseed chocolate mousse cone, and white chocolate and salted caramel macadamia semifreddo) prove a little too heavy. 2 Orchard Turn, Level 55, ION orchard, Tel: 6592 5118

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