Welcome to Salt grill & Sky bar
Salt grill cook book on sale now!
Salt, Sydney was Luke’s first restaurant which opened in 1999. In ancient Greece, salt was a rare, expensive commodity and it was given to people as a sign of hospitality and friendship.
These traits are the core ingredients for Luke’s service philosophy and so the success of Salt began. The name was used again for Salt, Tokyo in 2007. Salt grill is an extension on that and first appeared on P&O’s Pacific Jewel in 2009. Salt grill has since been opened in Hilton Surfers Paradise and opening soon would be our new outlet in Jakarta.
Modern Australia Concept
Mod Oz is a relatively recent term that denotes the culinary style of a country searching for its own food identity. Brought about by a large multicultural society, chefs embraced different cuisines which in turn inspired a fusion of new ingredients and traditional techniques with the best produce available. Food is fresh, high quality and the cuisine emphasises simple preparation of unique ingredients. The variety of foods in Australia reflects the land and climate.
The Salt grill menu contains fresh Australian produce combined with the best of local ingredients. You can dine on earthy barramundi fish, salty Coffin Bay oysters, sweet Spencer Gulf prawns, delicate Petuna Ocean Trout from Tasmania. All meat is sourced from farming partners in Australia. Australian hospitality is intrinsic to the food, and your welcome at Salt grill will be as warm as if you were coming to a barbecue in our backyard.
We invite you to enjoy sky high dining at Salt grill & Sky bar, an ambient, elegant restaurant set against the backdrop of the breathtaking Singapore skyline view. Helmed by celebrity chef Luke Mangan, Salt grill & Sky bar is a fashionable urban restaurant and bar delivering Luke’s special style of contemporary Australian cuisine. Diners can enjoy our signature dishes in the main restaurant area during lunch and dinner, as well as afternoon tea. On the 56th floor, the highest point on Orchard Road, Sky bar sets the mood for romance and glamour as diners indulge in pre or post-dinner drinks.
Whether you are looking for a romantic dinner, a business meeting, a fantastic steak or a catch up with friends, Salt grill offers you the experience in a stylish restaurant and bar setting, with high quality food and a wine list of the best Australian, New Zealand and New World wines.
Salt grill’s sister restaurant in Singapore, Salt tapas & bar by Luke Mangan, offers internationally inspired tapas in a casual atmosphere with a high standard of food and service.
Luke Mangan is one of Australia’s leading chefs and restaurateurs and is highly regarded internationally as a shining example of Australia’s culinary culture.
His career started in Melbourne under Herman Schneider, of “Two Faces” fame. After completing his training, Luke persuaded Michel Roux of the 3 Michelin starred “Waterside Inn” in London to give him a chance. He believes that working under these great chefs in the early years were the two most important steps he took to learn his craft.
Luke currently owns and operates glass brasserie, Hilton Sydney; Salt grill, Hilton Surfers Paradise; Salt grill and Salt tapas & bar, Singapore; Salt and the adjoining World Wine Bar, Tokyo; and Salt grill onboard three P&O cruise liners. He is also the consulting chef for Virgin Australia.
The art of plating is what pulled Chef Ronald Li into the culinary world when he first stepped into a restaurant kitchen at age 18 as a part-time pastry chef at Four Seasons Hotel Singapore. Chef Ronald always had a keen eye for cooking from young. As a child, he followed his mother to the wet market and was fascinated by how cooking could transform simple ingredients into exquisite creations. Deciding to fuel his passion for food, he gave up pursuing engineering after National Service and returned to Four Seasons Hotel’s One-Ninety restaurant in 2007. A rising talent, Chef Ronald was promoted 3 times within a short space of three and a half years. He then moved on to join French restaurant Brasserie Wolf and was soon promoted to Junior Sous Chef in a year that he was there.
In 2014, Chef Ronald was approached to join Salt tapas & bar as Executive Chef. At Salt tapas, Chef Ronald explored his own creativity and style of cooking, committed to delivering quality and elevating the dining experience in spite of Salt tapas’ more casual dining concept.
In 2016, Chef Ronald was promoted to Executive Chef of their fine dining concept, Salt grill & Sky bar. He is the first and only Singaporean chef to hold such a post and a testament of the group’s supreme confidence in his ability.
As the new Executive Chef of Salt grill & Sky bar, Chef Ronald upholds Luke Mangan’s culinary philosophy of keeping food simple and fresh whilst showcasing his own individuality and flair on the menu.
Download Ala Carte Lunch & Set Menu
Download Ala Carte Dinner Menu
Download Afternoon Tea Menu
Download Degustation Menu
Download Kids Menu
Download Sky bar Tapas Menu
Download Beverage Menu
Download Wine List
Kindly note that our menus are subject to change.
Surprise your loved ones with a dining voucher from Salt grill today. Salt grill delights all guests with an unparalleled dining experience that is set high up on the 55th floor of ION Orchard, overlooking the beautiful landscape of southern Singapore.
To purchase a voucher from Salt grill, please click on the link here.
Watch as Luke Mangan gets interviewed by Singapore’s very own Jamie Yeo in Tourist TV’s June broadcast. Discover how Luke found himself in the culinary world and what his favourite Singaporean dish is – you’ll be surprised at what it is!
Harper’s Bazaar – 01.07.2013
Bazaar Event – Carine On Board
Wineanddine.com.sg, Online – 11.06.2013
Salt Grill & Sky Bar Australian Black Truffle Dinner
The Southern Star, Online – 01.06.2013
Salt Grill & Sky Bar Awarded For Best New World Wine List
The Straits Times – 04.05.2013
Mangan’s Baby Steps
Cosmone.com, Online – 29.04.2013
Explore The New World Of Wine
Escape Magazine – 02.2013
August Woman – 01.2013
On The Double
CLEO – 01.2013
Best Bar To Bring Your Date To
honeycomers – 05.03.2012
Bars with Knock-Out Views
Perched high up on the 55th level of ION Orchard, we are centrally located and an ideal space for events. We do both private and corporate events which ranges from a sit down lunch or dinner to a standing cocktail reception. We seek to deliver an unparalleled dining experience.
To enquire on private / corporate events with us, please email us for more details.
Contact & Reservation
Operating Hours: Monday to Sunday
Lunch: 11.00 – 13:45 (Last Seating)
Dinner: 18:00 – 21:45 (last Seating)
Drink: Daily 11:00 – 23:00 (Last Order)
Food: Sun-Thur 21:45 (Last order) / Fri & Sat 22:15 (Last order)
Afternoon Tea (Friday, Saturday, Sunday and Public Holiday)
14:30 – 16:45 (Last Order)
We would like to advise our afternoon tea guests that if they wish to stay at Salt grill past 17:45, we will gladly welcome you at our Sky Bar, as we will be preparing our Main Dining Room for our Dinner Service at 18:00. We apologise for any inconveniences.
Dress Code: Smart Casual.
No Slippers, Flip Flops, Singlets and Tank tops.
For restaurant reservation, please click below. For groups above 8 guests or any enquiries, please call us at +65 6592 5118.
For private / corporate events with us, please email us for more details.
Join our mailing list
Salt grill & Sky bar is located at 2 Orchard Turn, ION Orchard, #55-01 & #56-01 Singapore 238801.
Proceed to Level 4 of ION Orchard and look for the concierge desk. At the rear of the desk you will see a sign for Salt grill & Sky bar, see our receptionist and they will direct you to our dedicated lift for a ride to the sky.
Getting there after the shopping mall has closed.
After ION Orchard retail trading has finished for the day, enter the building via ION Walk (this is the passage between ION and Wisma). Take the escalator up to Level 4, and then take the lift from ION Art to Level 55.
Getting to ION Orchard
Directions and access information are available on ION Orchard website.
Salt grill & Sky bar is keen to meet highly motivated candidates who are seeking a challenging position in the Modern Australian food and beverage /culinary scene.
To enquire on availability please email us for more details.
“One cannot think well, love well, and sleep well, if one has not dined well.”
Virginia Woolf – English Author