Salt grill & Sky bar

Seafood flown in from down under makes dishes such as charred Coffin Bay baby octopus with saffron & potato aioli ($28), poached Spencer Gulf prawns in nam jim ($32), and head chef Luke Mangan’s signature dish served in all his branches, the Sydney crab omelette in miso mustard broth, and free range Australian beef ($75-$84) is grilled and barbecued Aussie-style. Take in the impressive panoramic views of our city sipping on cocktails ($18-$25), mocktails ($14), or liquors ($18-$580).