Seafood flown in from down under makes dishes such as charred Coffin Bay baby octopus with saffron & potato aioli ($28), poached Spencer Gulf prawns in nam jim ($32), and head chef Luke Mangan’s signature dish served in all his branches, the Sydney crab omelette in miso mustard broth, and free range Australian beef ($75-$84) is grilled and barbecued Aussie-style. Take in the impressive panoramic views of our city sipping on cocktails ($18-$25), mocktails ($14), or liquors ($18-$580).
|Venue name:||Salt grill & Sky bar||Contact:|
#55-01/#56-01 ION Orchard
2 Orchard Turn
|Opening hours:||Daily 11am-1.45pm (lunch), 6-9.45pm (dinner), 11am-11pm (Sky Bar)|
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