Salt. Restaurant & Wine

On the rack currently La Lune Cape Jaffa Organic Shiraz, 2019.

Read about it below (from the producer) 👇
Concrete fermented. Balanced use of tight grain new and seasoned French oak hogshead and barriques barrels to provide added structure and finesse without inhibiting the fruit purity that we get from this block every season.

Tasting notes: Very much a refined and unique cool climate wine that oozes style and elegance. Pure red fruits with a brooding undertone of dark berries. Still a smooth wine with a plush tannin structure that has been provided by a touch of time in oak.

Cellaring: This wine is drinking well now but will age beautifully in the bottle over the next 10 years. You may however have to hide it if you want to keep it for that long though!

Book in for tonight’s feed now! A la carte & 3 course available. 🤝🍷🥩

Slay Chef 👨‍🍳 Open WED - SAT this week. 🚨 Book in now to avoid missing out. 🥩🍤🍷✔️

French and Australian inspired minimal cuisine that respects ingredient & technique.

Bookings - Salt Café and Restaurant

We are OPEN for dinner tonight. Just changing some signage. See you later!

Thank You ❤️🍤🍷

BACK in Business with .brewing 🍻 Yes! We have decided on a brewing company to get beers from again.
See below for the taste guide specifics;

INTERSTELLAR DDH HAZY PALE 4.2%

Interstellar has got a soft, pillowy mouthfeel thanks to the inclusion of wheat malt & rolled oats. Things got seriously juicy when we featured Superdelic, Enigma & Galaxy Hops throughout the fermentation process. Plenty of fruit characters abound; this crusher throws huge Hawaiian punch vibes that will leave your superdelic drenched tastebuds in an enigmatic inter-galactic orbit. See what we did there?

STOUT PORTER 8.0%

Drink it in. Big, dark and malty throughout. Banana and dark chocolate tones that add texture and grip. Salt water collected from the Cape Jaffa Jetty in the kettle and added to the mix, harmonises with it’s sweeter caramel malts and adds a moreish dimension. Our Salt Water Stout Porter has a cult following and is produced year-round. If you love this one, keep an eye out for our yearly released, Stout Bourbon Barrel Aged version each winter.

SLIPPERY FISH MID 3.5%

A balanced take on Australia’s favourite style of beer - the humble mid-strength. Using a lager-style mash schedule and Munich Malt makes our Slippery Fish a mid full-flavoured, yet crisp and session-able beer. Utilising Australian grown Eclipse Hops adds flavours of mandarin & citrus to strike a balance to the malt. A subtle bitterness makes our 3.5% mid approachable, social style.

PEACH & APRICOT SOUR LASSI 6.2%

Introducing, the Sourloops Bang Lassi, Peach & Apricot Sour. We’ve saved you the trouble of wandering the markets looking for fresh peaches & apricots! We’ve co-fermented the fruit with some soft pillowy wort that had heaps of rolled oats. The use of pale malt makes for a soft, hazy body to balance the lactic acid and fruit flavours. Time to relax and enjoy life.

New Drink 🚨 Watermelon Margarita 🍉 DREAMING OF SUMMER

Small plates of love 🧑‍🍳🔥

Plate 1) Lamb Ribs w/ fried saltbush, spiced salt and verde mayonnaise 🥵🔥

Plate 2) King Prawn, wrapped in nori, fried in tempura with saffron mayonnaise. 🦐 🍤

We need some more people on our FOH team. Email your resume or pop in to the shop during open hours to drop it off and chat. 🔥

Gnocchi, the Italian dumplings, are often made from potatoes, but in some regions of Italy, they’re made from other ingredients like ricotta cheese or even pumpkin.

One fun fact is that the name “gnocchi” comes from the Italian word “nocchio,” which means “knot in wood” or “small lump,” referencing their shape.

Our Gnocchi is made with potatoes. Sits on a bed of warm puréed cauliflower and garnished with pan fried broccolini, sautéed kale, macadamia nuts and wheel grated Parmesan.

Tag them or let us know!

Another menu change 🚨🔥 PORK BELLY on purple sour cabbage purée with butter poached parsnip, apple gel and pickled apple. 🐖🍏

GET in to this one ASAP!

Bookings & Walk-ins accepted. Open tonight from 5:30pm!

Bookings - Salt Café and Restaurant

Doors open from 5:30pm—-> food from 6:30pm, $115 per person, door prize ticket included, update wine list including Pizzini & Best’s, Live Piano, Live Cello & maybe a live singer?!?!

Limited spaces available.

To book simply make a reservation for Aug 23rd online and secure your booking with a $15 deposit per person.

“A society grows great when old men plant trees whose shade they know they shall never sit in.”
@ Reveg the Flume 🌳

Our beef cheek ragu is a blend of tradition and new age dining.

Traditional elements such as wine, mirepoix vegetables and stock are combined to create a ragu flavour, while the beef cheeks gelatinous and chunky texture is maintained for a wholesome mouth feel.

The addition of squid ink in the pasta, is more for colour less the taste. This is due to the flavour only slightly enhancing the salinity of the pasta or dish it’s used in.

The reason we have selected squid ink in our pappardelle, is to enhance the umami and provide a perfect stand alone entree or main pasta that will nourish your body and please your eye.

Open WED - SAT

Embracing the Outback Spirit with Lee Kernaghan and Robby X! 🤠

It was a pleasure to have Lee, Robby and Norvel in for dinner last night before his show at the

We even got to go see him after finishing service early. What a wonderful way to end a busy week of service.

Cheers Chef.

Open tonight for a capped service! Get in early to avoid missing out. 🍽️❤️🐳

🎶 We’re thrilled to unveil our latest event that combines the best of both worlds: delicious food paired with captivating music.

Join us for an evening filled with live performances by talented local artist Tim Free while savoring our exclusive menu crafted just for this event.

From the brain child of Matt & Darcy, each dish has been meticulously curated to complement the rhythms and melodies of the music and venue.

📅 Date: 23/08/24
🕖 Time: Doors open 5:30 for drinks
📍 Location: Salt Restaurant
💰 Cost: $115 per person, $15pp deposit to be made before table is booked. Inclusive of 6 courses, music, guaranteed table & a door prize ticket!
🍸Drinks: At bar prices, some specials.

Mark your calendars and make a booking for this limited seat night. Don’t miss out on this extraordinary fusion of flavors and beats!

To celebrate the holidays kids eat for $5 a head from the kids menu! 🚨🚨Bookings preferred, book online, through messenger or call from 3:30.

No filter needed! On board from 5:30 tonight for school holiday fun 🤩

Please share around to let people know!

Bookings - Salt Café and Restaurant

Confit Duck back on the menu 🔥🍽️

Tonight’s Menu ❤️✔️

Pan fried, Oven roasted, chicken breast on a bed of soft cauliflower in a white wine cream French sauce garnished with blended walnut and parsley.

This chicken is NEVER dry. NEVER boring. And NEVER not best served with crispy potatoes. 🍽️😋

Salmon w/ bouillabaisse, sauce vierge, sautéed kale and pangrattato.

Finishing touches! 🍽️🍷

Lamb shoulder for 1 🐑

cheflife

Hors d’oeuvre | Hors d’œuvre in French literally means ‘outside the work’, that is “not part of the ordinary set of courses in a meal”.

In practice, it is a dish which stands on its own as a snack or supports the main course.

Some hors d’oeuvres are served cold, others hot.

Pictured // Seared Scallops - entree size, Shucked oysters with jalapeño and soy dressing, Smoked Salmon rillette on brioche toast and crab & carrot tartare on a sesame tuile.

Now serving ——> Chocolate Soufflé with house made hazelnut ice cream and hazelnut praline 🌰

🥩 Now offering: the 600g Scotch Steak for Two!

Served medium with salad, crispy potatoes, Salsa Verde, lemon & Mushroom sauce for $100.

Share a culinary adventure with someone special OR treat yourself to a big meal on your own 🤣💪

Book your table now and treat yourself to an unforgettable dining experience! 🍽️

03 5562 2888 or book online.

Menu as of 08/05 🍽️

400/500gram Scotch for two launching 9/5. 🍷

Lobster coming to the menu! 🦞

Come in and say hi! 😎🔥

Chef Darcy has been weaving his magic into our homemade pasta and bread, just in time for the excitement of race week! Get ready to indulge in deliciousness! 🍝🥖