Owner and Executive Chef Carl Jensen, with Head Chef Jamie Blake Crozier, has poured his 25 years’ experience into creating a sophisticated and varied menu that reflects both modern Australian culinary innovation and classic technique. Summer Salt offers diners an outstanding experience – the clean lines of the long, all-white dining room are laid out to enjoy the stunning 180-degree view across the ocean.
The seasonally changing menu capitalises on the best available Australian produce. Start with the perfectly tender butter-poached Balmain bug tails and sweet snapper and prawn dumplings in yellow curry, served with crispy fried rice noodles. Follow with a main of spice-dusted John Dory fillets in cumin-scented yoghurt with a darkly rich Moroccan eggplant and a spray of peppery watercress, or the pork belly, with crisp shards of crackling, flanked by buttery Paris mash, pickled onion and apple puree.
PSST! A versatile space, Summer Salt is well equipped to host your next celebratory occasion and offers a choice of menu options.