Salt Grill & Sky Bar
Salt grill by Luke Mangan brings Modern Australian cuisine to Singapore. Regardless of location, Luke aims for a setting that is stylish, relaxed, welcoming and showcases the best of Australian produce. The opulent and iconic ION building is the perfect platform to share Luke’s talent with Singapore.
Tyrrell's Wine Dinner with Chris Tyrrell
10th June 2013
$150 Nett per person
We are pleased to offer a new menu, Weekend as well as public holiday Brunch Menu.
View the weekend and holiday brunch menu
Happy Hour one for one Menu!
View the Happy Hour Menu!* The Happy Hour Menu is available between 10 and 11 pm in Sky Bar only
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.
Opened since 25 November 2010, food connoisseurs have been able to enjoy sky-high dining at Salt grill & Sky bar, an ambient, elegant 6,000 square foot space set against the backdrop of the breathtaking city skyline. Helmed by celebrity chef Luke Mangan, Salt grill & Sky bar is set as a fashionable urban restaurant and bar delivering Luke’s special style of contemporary Australian cuisine that is Salt grill. Diners can now enjoy his signature dishes in the main dining area during lunch and dinner, as well as at the wine bar that also offer guests an option of afternoon bites. On the 56th floor, the Sky bar sets the mood for romance and glamour as diners indulge in pre or post-dinner drinks.
Salt grill & Sky bar is managed by PJ Partners and the restaurants that they work with span a wide spectrum of different concepts and price points. In Singapore, PJ Partners has many restaurants under its umbrella. Two of which includes Takumi Tokyo which serves three popular Japanese cuisine concepts under one roof – Teppanyaki, Robatayaki and Sushi while Ginza Bairin is a casual tonkatsu-specialty restaurant.
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.
Tom Wells was born in High Wycombe, England and found his passion for cooking during his time at high school. He enrolled at Stafford College, where he continued his education and qualified in hotel catering. In 1998, Tom took on his first job in a professional kitchen as a Commis Chef.
His career has taken him all around the world, working at top hotels in England, Malta and Australia. In 2004, he helped to launch the Cunard Ocean liner ‘Queen Mary 2’ and remained with the cruise line for over 2 years, before returning to England.
The talented chef speaks of a long list of achievements including winning the ‘Aubrey Allen Chef of the Year’ competition in 2008, which was judged by 3 Michelin star chefs including Chef Pierre Koffman and his role as Head Chef at Turners Restaurant, Harborne Birmingham, when they earned their first Michelin star;
In 2009, Tom took the opportunity to return to sea, working with P&O Cruises and Luke Mangan. He played the role of Executive Sous Chef for Salt grill and was responsible for the successful set up of three of Luke’s Salt grill restaurants onboard the Australian luxury cruise liners. Tom is a talented chef with a cheerful manner. He has an amazing eye for detail and strives to provide guests with the best possible culinary experience.
Sharing Luke’s philosophy of using the freshest seasonal produce from the region, Tom’s experiences have put him in good stead, first heading the culinary team of Salt tapas when it opened in April 2012 and then taking over the reins as executive chef at Salt grill, Singapore in January 2013. The capable individual is looking forward to showcasing his versatility and creativity through the menu.
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.
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Her World Singapore Online - 01.12.2011
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Appetite Asia, Online - 11.2011
Salt Grill, ION Orchard
Salt Grill, ION Orchard
Prestige - 11.2011
The Straits Times, Life - 20.11.2011
I-S Magazine - 07.10.2011
Inquirer Lifestyle - 01.10.2011
Singapore for your senses
SC Global - 10.2011
Singapore Restaurant Week
inSing.com - 30.9.2011
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I-S Magazine - 17.09.2011
dining/ Worth His Salt
Prestige - 09.2011
Life & Style | Dining
TimeOut - 09.2011
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Honeycombers - 30.08.2011
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XinMsn lifestyle - 22.08.2011
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Interview with salt grill owner and celebrity chef Luke Mangan
Epicure Online - 11.07.2011
InStyle Russia Singapore - 09.07.2011
InStyle Russia Singapore
8 Days - 07.07.2011
Put a ring on it
Wine & Dine - 07.2011
Dining in the sky
Lifestyle Asia - 30.06.2011
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Her World - 02.2011
The New Paper on Sunday - 26.12.2010
With a view to impress
Today - 17.12.2010
Our top picks from the year of winning and dining
The Business Times - 13.12.2010
Smart casual Aussie fare ( Print / Online )
The Sunday Times - 12.12.2010
Simple food served with a view ( Print / Online )
Today - 08.12.2010
I-S Magazine - 03.12.2010
New and noted with Jalean Wong
8 Days - 02.12.2010
Where to eat
Home & Decor Singapore - 12.2010
Singapore - 22.09.2010
Celebrity chef Luke Mangan brings Salt grill into Singapore
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 contact: Bernadette for more details.
Download Event Proposal
Contact & Reservation
Operating Hours: Monday to Sunday
|Lunch||18.00 - 23.30|
|11.30 - 14.00 (Last Order)||(Drink last order at 23.00)|
|18.00 - 22.00 (Last Order)|
|11:30-14:00 (Last order)
All day menu
Dress Code: Smart Casual
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 contact :
Bernadette for more details.
Salt grill & Sky bar is located at 2 Orchard Turn, ION Orchard, #55-01 & #56-01 Singapore 238801.
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 contact Ania for more details.
“One cannot think well, love well, and sleep well, if one has not dined well.”Virginia Woolf - English Author