SALT restaurant focuses on the total experience of food and wine. Our chefs put their heart into preparing both gastronomic classics and innovative new combinations.
SALT MENU
TUESDAY 26TH JANUARY – TUESDAY 16TH FEBRUARY 2010
Pan-fried cod roe
with smoked roe, tomato tarte Tatin and pickled onions
Fried loin of rabbit and poached lobster
with swede and mustard cress
Braised, salted young rooster
with morel glace, spinach and blood orange
Jivara chocolate-chiffon
with sorbet of sea buck thorn, carrot and malt
