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 27TH JULY – TUESDAY 17TH AUGUST 2010 Seared scallops
with “ajo blanco”, cucumber and marinated cauliflower
Pan-fried grey mullet
with purée of sweet corn, chanterelles and mushroom reduce
Roasted rump of lamb
with caramelized lemon, peach and olives
Rye bread panna cotta with cherries and English liquorice
