The Sydney Morning Herald logo
Advertisement

The Saltcellar

The Saltcellar Article Lead - narrow
The Saltcellar Article Lead - narrowSupplied

15/20

Contemporary

In the middle of the vibrant Palmer Street eating precinct, Saltcellar is a sophisticated restaurant catering to those who enjoy fine dining. Chef Michael Brine has created a very different dining experience to his original restaurant, A Touch of Salt, with a menu that pushes the boundaries a bit more although the quality remains a constant. Entrees include an earthy pheasant tortellini served with cauliflower cream, muntries (native cranberries), hazelnut and verjuice and a sesame-glazed eel with miso caramel, tofu and a spicy togarashi dressing. A main of venison loin, cooked rare, is sliced and served with crisp pastry, baby beetroot, kohlrabi puree and a rich tarragon jus, while sliced seared duck breast and a large duck raviolo with a sherry glaze has an accompanying black grape and apple salad. Dessert: picks are a rhubarb Arctic ice-cream roll, crusted with toasted pistachios served with lemon curd and strawberries or caramel, and medjool date cigars with a pecan semifreddo and cinnamon-roasted pears.

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up

From our partners

Advertisement
Advertisement