Bar La Salut

Sirloin cooked a la plancha, tomato butter, golden-fried patatas. A special steak we're cooking up this Sunday for Father's Day. Book yours at the link: https://bit.ly/3BRxU0J

Snacks on sticks. Our daily-changing pinchos. Salmon belly! pork neck! Lamb rump! Pick up what we put down from 5pm Wednesday to Friday, and 12pm Saturday and Sunday.

Thinking about how to celebrate Father's Day? Our bookings are now open for vermut-soaked lunch and dinner, bottles of Tempranillo (or Albarino) and fried octopus aplenty. Book your spot on Sunday, September 3 via the link: https://www.sevenrooms.com/reservations/barlasalut?default_date=2023-09-03&default_time=12:00

¡TORTILLA DE GAMBAS! Andean Sunrise potato, prawn and fermented padron peppers. Flipping from 12pm today. We've seats in the sun and at the bar for walk-ins.

Friday night, follow the light. We're here from 5pm, come join the fun.

Lamb rump, salmon belly and raw scallops with pomelo and mandarin under the heaters. A cosy spot for walk-ins from 12pm every Saturday and Sunday.

Fried squid in Madrid, a sanga to chase the sun with. This, with a skin-contact Malvar blend - yours as part of our upcoming Viaje Del Vino lunch on Sunday, July 23, dedicated to the dishes and wines of Madrid. Eight wines from Global Wine Merchants' Stuart Northey, eight dishes from our Head Chef Brandon Jones. A few spots left! Book here: https://bit.ly/3rlNGQQ

The Wine List at Redfern's La Salut Has Officially Been Recognised as One of the World's Best La Salut has been recognised as having one of the world's best wine lists, while Embla, Bentley and Setter's Tavern all received nominations.

Day and night, we have space for groups of up to 28 (or 45 standing) in our cosy corner of Redfern. Long lunches, vermut-filled afternoons and celebratory dinners. For groups of more than 10, email [email protected] 💌

Green beans, charred and covered in garlic oil, salsa de tomate and roasted almonds. Walk on in from 5pm!

¡DEL DIA! AKA the best way to dine in Spain, coming to La Salut this weekend. For $50 (just a 🍍), vermut, tortilla, pan Catalan, pork belly fabada, goat's milk cheese coated in paprika. A new lunchtime set menu we're serving up every Saturday and Sunday from 12pm. The menu changes every week, the price stays the same. Walk-ins only, no alterations. See you there!

Charred green beans, garlic oil, salsa de tomate, roasted almonds. New veg, in action. From 5pm!

Octopus sobrasada waiting to be sliced, shared and mopped with pan de cristal. A Friday night situation starting at 5pm.

We're back. Our first weekend of 2023 kicks off at 5pm! Here till late, then back again Saturday and Sunday from noon. Walk-ins always welcome, bookings at the link: https://bit.ly/3BRxU0J

Two night of red tins, anchovy crackers and jamon left for us (and you) in 2022. We're here till Friday night. Join us via the link: https://bit.ly/3BRxU0J

Pincho, pincho, pincho! Miso-marinated salmon belly skewered and smeared with salsa verde. We'll be plating up for pinching from 5pm tonight, tomorrow and Friday for our last week of 2022. Book ahead via the link: https://bit.ly/3BRxU0J

¡THE FINAL BRUNCH! This Sunday, December 18, is our last brunch service. We'll be mixing things up a li'l when we return from break in January (stay tuned for more details 👀). For now, join us for a final round of txistorra and cidra, sherry-spiked Bloody Marys and caviar-topped eggs. Book via the link in bio.

Holiday season is fast approaching. We'll be closed from December 24 to January 3, but cracking red and yellow tins every Wednesday to Sunday up till then. Book your spot at the link: https://bit.ly/3BRxU0J

Fried quail, pickled onions and quince alioli. An OG snack, back again. Book for this week via the link in bio.

¡BIKINI! Triangular toasties stuffed with sliced jamón and San Simon. For brunch every Sunday from 11am. Head to the link in bio to book.

Port Lincoln sardines in a pool of smoked olive oil, pickled garlic and eggplant purée. Stab or stack atop a slice of sourdough. Available tonight from 5pm, book ahead at our link in bio.

Oxtail, pig's ear, tripe in a butter-soft potato bun… oh, and don’t forget the guindilla. Come and get ‘em while they’re hot – for brunch, this Sunday from 11am.

¡La Salut Turns 1! It's our first birthday and to celebrate we're throwing a tapas party with bite-sized bangers from the past 365 days. Sea urchin prawn toast! Fried quail! Caviar-topped eggs! Tickets are $120 for 10 tapas, vermut and hand-fed jamon*. 12-4pm, Sunday, November 20. Head to the link (https://bit.ly/3fAiwQq) to come join the fun ❤️. (*Hand-fed jamon not guaranteed.)

Diamond shell clams and artichoke. Butter and white wine. Galician seaweed AKA extra umami. Book, book, book for this, this, this at the link: https://bit.ly/3BRxU0J

Sunday is tripe bun day. Oxtail, pig's ear, tripe and guindillas in a soft potato roll. Book, book, book for brunch at the link in bio.

¡Patatas a la importancia! Peruvian Golds battered 'n' grilled till crisp, then braised with paprika, saffron and vino blanco. Important potatoes, indeed. For brunch this Sunday from 11am. Book at the link in bio.

Zuccs + cukes. Lots of mint, oregano and EVOO, a little fermented chilli for 🔥. FRESH.

Jamon, jamon. Live from 5pm.

Summer fun(ctions) and frivolity at La Salut. We've opened our books for duos, trios and groups of up to 45 till January. Small groups, head to our link in bio to snag your spot. Tens and above, email [email protected].

¡CACHOPO! Golden-fried veal filled with jamon Serrano, smoky San Simon and charred bullhorn peppers. A Saturday special, here till sold out.