- Salt grill

························· DEGUSTATION ··························
7 course degustation (please ask your waiter for menu)
Matching wines
·························· OYSTERS ··························
Served natural
½ dozen 300dozen 590
Oysters 6 ways
½ dozen 350 dozen 700
Mains to share───────────
Fish to share: Chef’s choice – crab, shitake mushrooms, coriander,
Bandung vegetables, oyster sauce
Chicken to share: Char grilled baby chicken, endive,
pickled onion and apple salad, croutons, salsa verde
Lamb to share: Lamb cutlets, roast pumpkin,
grilled asparagus, Persian feta, red wine sauce
Meat to share: Roasted chateaubriand, BBQ rub, zucchini, bacon,
parmesan and thyme, onion rings, red wine sauce P
Tempura with wakame salad and wasabi
½ dozen 340 dozen 680
························OFF THE GRILL·························
Kilpatrik with BBQ sauce P
½ dozen 330 dozen 660
All our meats are free range farmed, the finest beef and lamb from Australia
Tenderloin 200g, O’Connor, Gippsland, Victoria, grass fed,
spiced pumpkin puree, macadamia, date, pickled orange,
asparagus, Madeira sauce 520
Sashimi of kingfish, ginger, eschallot and goats feta 175
“signature dish”
Sirloin 200g,100% Wagyu Beef,
Blackmore Wagyu Beef, Alexandra, Victoria
eggplant, honey and spices, baby spinach, piperade jus 1.600
Steak tartar with traditional accompaniments160
··································· CHARCUTERIE································
Jamon Iberico de Bellote, melon P265
Saucisson, olives, cornichons, caper berries P 115
Scotch 250g, Rangers Valley,
New South Wales,300 days grain fed,
BBQ rub, garlic mushrooms, celeriac mash, pepper sauce 660
Sirloin 200g, 7+ Wagyu,Niksan Wagyu, Ballan, Central Victoria,
roast vegetables, chives, parmesan, truffle jus 880
Grilled Chorizo Iberico, hummus, grilled bread P 125
Lamb cutlets200g,Bultarra Australian Saltbush Lamb,
Pt Augusta, South Australia, grass fed,
Provencal herbs, roast tomatoes, confit onions, salsa verde 490
Zucchini tempura, corn puree, smoked feta, capsicum vierge V 75
Grilled tuna, pickled onion and fennel on toast
Tempura prawn tortillas, pineapple salsa, chipotle aioli
Salt and Szechuan pepper squid, miso mayonnaise
Duck sliders, pickled papaya, coriander, chilli, hoy sin sauce
Chicken liver parfait, pear chutney, toasted brioche
Baby beetroots, burrata cheese, ginger bread, honey and thyme
dressing V
Pork chop 200g, Kurobuta, Moroccan spice,
carrot and cumin puree, black pudding, calvados,
caramelised apples and sageP 620
Ask your server for our Luke Mangan mustards;
green peppercorn MILD, green peppercorn HOT,tarragon mustard,
Dijon mustard, wasabi mustard
Tasmanian salmon, yabbie tails, roast peppers, pickled onion,
fennel, orange and chickpea salad, coriander sauce 280
Barramundi, prawns,speck, capers in burnt butter,
semi dried tomato, cauliflower pureeP210
Swordfish in dijon mustard and toasted sesame seeds,
salt baked kipfler potatoes, miso mayonaise 180
Mains ──────────────────
Lobster bisque with truffle,slow cooked egg, prawn tortellini,
shimeji mushrooms
Seared scallops, pancetta, black bean dressing P
Pan fried snapper, seared scallops, corn agnolotti,
capsicum vierge
Soft polenta and truffle tart, mushrooms, poached egg,
hazelnuts, parmesan V
Chinese barbecued chicken, prawn dumpling, ginger broth,
shiitake mushrooms, baby bok choy
Roast duck breast, confit maryland, braised endive,
beetroot spatzle, peas, red wine and verjuice jus
Pan fried gnocchi, corn, asparagus, zucchini,
parmesan, thyme, truffle and verjuice dressing V
Recipe found in Luke’s new “Salt grill” cook book page 42
Sydney crab omelette, enoki mushroom and herb salad,
miso mustard broth “signature dish”
Recipe found in Luke’s new “Salt grill” cookbook page 46
All sharing dishes served with truffled mashed potatoes and tomato salad
Crispy pork belly, pickled green papaya salad,
tamarind dressingP
Tea smoked quail, almond cream, prunes, grains,
grilled shallots
··························· SIDES···························
Parmesan and truffle French fries 95
Rocket salad with pear, blue cheese, walnut 80
Truffled mash potatoes 95
Broccoli, hollandaise, toasted almond 65
Crushed potatoes, butter and chives 60
Garlic button mushrooms 70
Take Luke Home
* Scan the QR codes to receive information and recipes to some of Luke’s renowned signature
Minimum spend per person is300,000 ++ for all dinners starting at 6pm.
Government Tax of 10% and 10% service charge will be added to your final bill
Lukes latest cookbook “Salt grill Fine dining for the whole family” signed by Luke 650
Lukes 4th released cookbook “At home & in the mood” 600
Lukes autobiography “The making of a chef” 300 Luke’s extra virgin olive oil 160
V denotes Vegetarian P denotes contains pork
Chef Restaurateur LukeMangan | Executive Chef MJ Olguera
Restaurant Manager Daniel Whitelaw