S.A.L.T. Chef's Table presents a thoughtfully choreographed 11-course menu of refined small plates, each highlighting local ingredients with an ever-changing menu based on the destination, accompanied by a curated selection of over 160 regional wines. Arriving for an evening highlighting the cuisine of Australia, we were treated to an inspired menu of Aussie classics, in an intimate culinary theatre where the chefs showcased their creativity one dish after another.
S.A.L.T's Australian-focused 9-course dinner menu
The Lemon Ace is a signature Australian summer yellow cocktail, specifically designed as the official drink for the Australian Open
Rēwena bread bun with hand churned butter
Kingfish Crudo with finger lime zest
Sous chef Andres from Ecuador, plating the tartlets
Asparagus mousse tartlet with shaved black truffle
Xanadu Sauvignon Blanc Semillion from Margaret River
Glass of the Xanadu Sauvignon Blanc, a medium bodied wine was actually quite nice, although I'm normally a fan of this style of wine
Chef Andres adding the velouté to the Baramundi
Australian Barramundi with native lemon myrtle velouté and local greens
Xanadu Black Label Chardonnay2021 from Margaret River
A top-tier, elegant, and complex wine with flinty, savoury, and intense citrus notes
Chef Andres spooning the caviar on to the Kūmara Confit
Another sous chef pipes the whipped sour cream to the Kūmara Confit
Kūmara Confit with with sour cream and caviar garnished with native violet
Poached Lobster with lemongrass and fresh herbs
Turkey Flat Vineyards Vintage 2025 Rosé is an iconic, award-winning Australian rosé, from Barossa Valley
The 2025 vintage is a burst of fresh juicy summer fruits and mouth-watering flavours
Sunset over the Tasman Sea from the S.A.L.T. terrace, having departed Eden that afternoon and now enroute to Sydney
Australian Lamb Cutlet with Macadamia Crust and river mint sauce
Goat Cheese with native thyme, local beets and pickled muntries, which have a sweet, apple-like flavour
Mount Langi Ghiran 2021 Cliff Edge Shiraz from the Grampians in Victoria captures the essence of a cool-climate Australian Shiraz with poise and depth
With spicy scents of cracked black pepper, vanilla and ripe black fruits, with a warm and juicy palate, this delicious Shiraz has a long luscious finish
Emu Pie with foie gras, shiraz and bush chutney
Chef Andres plating the Kangaroo
Kangaroo Filet with pepperberry sauce and wild rosella, which is native to Australia and prized for its tart, raspberry-rhubarb flavour
Château Cousteau Cadillac is a highly-rated, sweet white dessert wine
from the Cadillac in Bordeaux
A delicious dessert wine for those who don't like sweet wines, with rich amber colour, low alcohol content, apricot and mild, floral honey
A classic Australian Pavlova, named after the Russian ballet dancer Anna Pavlova, is a beautiful fusion of crispy meringue, whipped cream and fresh berries
A Lamington is another iconic Australian dessert with a soft sponge biscuit, filled with jam and cream and served with a fruit spread, or grated orange marmalade
The Celestial Nova is a luxurious twist on a classic "Twinkle" dessert cocktail and features a sophisticated combination of gin, white rhubarb and champagne and topped with signature Milky Way foam made from milk oolong tea, caramel, and a touch of salt
Australia: The Cookbook by Ross Dobson, was the cookbook referenced in each of the S.A.L.T. labs we went to each week while aboard the Silver Nova
Emu Pie with foie gras, shiraz and bush chutney
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