With a resume that is sure to impress foodies the world over, Luke Mangan is one of Australia's leading chefs and restaurateurs. More than a run-of-the-mill celebrity chef, Luke Mangan’s career started in Melbourne under the renowned Herman Schneider of ‘Two Faces’. After the completion of his training, Luke’s hunger to learn more culinary secrets led to him persuading Michel Roux (of the 3 Michelin starred ‘Waterside Inn’ in London) to take him under his wing.
With a penchant for demystifying classic dishes for the home cook, Luke is passionate about sourcing nothing less than the finest and freshest Australian ingredients in his dishes. Luke’s own brand of Australian cuisine, marries his refined French classical training with Asian influences that ultimately result in simple, fresh and clean flavors. Luke’s Modern Australian cuisine is truly an intersection of influences from cuisines around the world, with much emphasis placed on the provenance and freshness of the ingredients used, as well as allowing the natural flavors of these ingredients to shine through.
Aside from being the consulting chef for Virgin Australia, Luke currently owns and operates the glass brasserie at the Hilton Sydney, Salt Grill at the Hilton Surfers Paradise, Salt Grill in Jakarta, Salt Tapas in Bali, Salt and the adjoining World Wine Bar in Tokyo, Salt grill onboard three P&O cruise liners, mojo in Sydney, and the revamped Salt Grill & Sky bar in Singapore featuring a new weekday lunch menu (which we had the privilege of tasting).
For its new look, Salt Grill & Sky bar in Singapore, worked with award-winning interior design company designphase dba to give the venue a good makeover. CNN sings Salt Grill & Sky bar high praise, saying "It’s tough not to be bowled over by Mangan's reputation and his new restaurant's killer views, but it's the food, not the man behind it, that leaves the biggest impression at Salt grill."
Perched on the 56th floor is a new private dining area that offers an intimate alcove for utmost privacy for diners seeking greater exclusivity, with unobstructed views overlooking Orchard Road and even stretching out to Marina Bay Sands and the CBD skyline.
- Sashimi of kingfish, ginger, eschalot and goats feta
- Baby vegetables, goat curd, ginger bread crumbs, and dried black olives
- Glass Sydney crab omelette, enoki mushroom and herb salad, and miso mustard broth
- Tea smoked quail, almond cream, prunes, grains, grilled shallot, and sorrel
- Sirloin Rangers Valley New South Wales, 300 days grain-fed, Moroccan spice, sauté spinach, eggplant puree, and red wine sauce
- Luke’s liquorice parfait with lime
What exactly is Australian cuisine?
It’s like borrowing from around the world, like Italian, Japanese, French, and even Spanish foods, but using Australian produce where we can. For example we can have steamed Barramundi with Italian basil lemon risotto, so we get the Italian influence with the steamed Australian fish. To me modern Australian cuisine is using fresh produce and the best when you can get it to combine with those influences from around the world. Australian chefs are quite free, without boundaries, unlike for example French cuisine where you have to cook your dishes a certain way. That’s sort of how I would describe it.
What was you main source of inspiration for this new menu at the Salt Grill & Sky Bar?
These are dishes that have evolved and been part of what we do. Moreover, the whole change here at Salt Grill is the interior of the bar, the restaurant and the private area. The new menu is a showcase of what we do and what we do well. It’s an evolution.
Three words that capture the essence of the new menu and venue.
Fresh, innovative and creative.
Walk us through your creative process when you’re creating a dish.
Firstly I go about making sure that the ingredients work together and that we don’t complicate it too much with having too many components in one dish. Then I’ll have to figure out the essence of the dish, as in what makes it work, and finally gain an understanding of the cuisine’s foundation.
What can we look out for at the Salt Grill & Sky Bar that is uniquely Australian?
Our beef, salmon, our wine and also some of the seafood that we bring in specially. Also, it’s important for us to observe the way we put the food together, like our unique coconut broth and our liquorice parfait – Australian liquorice, made into a beautiful ice-cream. It’s the little things like this, that make us uniquely Australian.
Tell us more about your wine label.
Well, I love drinking wine and my friends own a vineyard in the TarraWarra Estate in
Salt Grill & Sky Bar
2 Orchard Turn,
#55-01 & #56-01 ION Orchard,
Tel: +65 6592 5118