A LA CARTE menu

Caviar

Off The Grill

Caviar 15g, classic garnish 95

Cape Grim pasture fed tenderloin 200g, bone marrow custard, cress, pepper sauce 79

Oysters Lemon, mignonette ½ dozen 37 | dozen 67 Hendricks gin & cucumber granita ½ dozen 39 | dozen 75 Soy, sesame wasabi, avruga caviar ½ dozen 39 | dozen 75

Raw

Westholme Wagyu flank 220g MBS 6+, slow roasted tomato, kale, black garlic, Madeira jus 75 ‘Surf & Turf’ Rangers Valley pure Black Angus sirloin 220g, 300 days grain fed, MBS 3+, tiger prawns, chimichurri, garlic cream 85 Cape Grim pasture fed rib eye 300g, umami mushroom, burnt onion, horseradish 82

Sashimi of Yellowfin tuna, ginger & eschallot dressing, Persian feta, rocket cress 29

Tajima Wagyu flat iron 200g, MBS 7-8+, asparagus, honey roasted garlic, black truffle 95

Hokkaido scallop ceviche, pico de galo, avocado, chilled tomato consommé 32 Beef tartare, confit egg yolk, charcoal aioli, stout crisps 29

‘Steak & Chips’ Westholme Wagyu rump cap 200g, MBS 3-5, hand cut chips, nori béarnaise 65

Appetizers

Mains

‘glass’ Sydney crab omelette, enoki mushroom & herb salad, miso mustard broth

33

Fremantle octopus, kipfler, watercress, crustacean oil

34

Inked pearl barley risotto, diamond clams, prawns, herbs

29

Dashi poached barramundi, vanilla pickled mussels, enoki & seaweed salad

52

House cured duck bresaola, cherry, macadamia, frisee

27

New Zealand king salmon, scallop ravioli, lemon puree, uni

59

Pork & foie gras terrine, compressed nashi pear, celeriac remoulade

31

Master stock braised Bangalow pork belly, kimchi, charred carrot

59

Tajima Wagyu chuck rib tataki, ponzu, pickled shimeji, puffed rice

35

Dukkah crusted Australian lamb cutlet, braised shoulder, spiced eggplant, labneh, sumac

65

‘Salt salad’ - soft hen’s egg, lentils, baby vegetables, quinoa, verjuice dressing v

24

Corn fed chicken breast, maple glazed bacon, smoked corn, sweet peas

52

Burrata, leek, fig, confit tomato, olive, basil, aged balsamic v

29

Goat’s cheese gnocchi, beets, pistachios, raisins, burnt butter & vincotto dressing v

starter 29 main 42

Market fish for two

market price

Today’s meat cut for two

market price

Sides Mixed leaves, verjuice dressing v 10 Rocket, manchego, balsamic onions v 14 Tomato, cucumber, olive, shallots, Greek feta, oregano v 16 Charred broccolini, piquillo peppers, hazelnuts, chilli v 15

**Try our Tasting Menu** Tasting menu with matching wine

160 per person 289 per person

Please ask our friendly staff for the menu

King oyster mushrooms, confit garlic, thyme v 12 Cauliflower, young carrots, pistachio, buttermilk, sumac v 16 Mashed potato, truffle butter v 15 Truffle parmesan fries v 14 Nori béarnaise v 3 Madeira jus 9

Take Luke home with you Luke’s “Sharing Plates” cook book 49 Luke’s “Salt Grill” cook book 69 Luke’s Extra Virgin Olive Oil 250ml 20 Luke’s Modena Balsamic Vinegar 250ml 20 Luke’s BBQ rub 30g 15

Instagram: @saltgrillandskybar @lukewmangan

Twitter: @lukemangan

v denotes vegetarian dish Chef Restaurateur - Luke Mangan Restaurant Manager – Tony Tan Head Chef – Jake Kowalewski All our meats are free range farmed Minimum spend per person 40 lunch | 60 dinner Please note a 10% service charge and 7% GST will be added to the final bill

Facebook: /saltgrillandskybar / lukewmangan

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