Much like the up-market neighbourhood in which it's located, Pink Salt's detail to design is spot-on and sophisticated. From the eight-metre long, Oregon timber-decked bar to the hand-blown, smoky light fittings in the upstairs area, the venue's is modern... and clearly didn't happen on a whim.
The seasonal contemporary menu was designed by head chef Mark Williamson, and everything from their pasta to the ice cream is made in house. Expect dishes that lean towards modern Australian and, given we're in Sydney, exude an admittedly coastal vibe: octopus with crab cakes, citrus and herbs; harissa roast carrots with tahini remoulade, and ‘Kritheraki’ risoni with chicken, parmesan and olives are all on the menu. Jamberoo's Glenburn farm exclusively provides grass-fed Angus beef for all of Pink Salt's steaks.
The drinks list features fun concoctions like a coconut and chilli margarita or the It Never Rains in Double Bay, which combines Kraken dark rum, house-spiced syrup, fresh lime, ginger beer and rhubarb bitters.
