Pink Salt in Double Bay has shed its old skin to relaunch with a major renovation and rebrand.
There’s been a complete change to the previous fit-out. A new, leafy look has been introduced with interior design courtesy of Alex Zabotto-Bentley (The Island, The Lexington in Melbourne). With rough, raw and recycled wood, lush tropical greenery in abundant pots and soft leather banquettes under glass ceilings, it’s a bit like a cross between a greenhouse and a relaxed bistro filled with white marble mosaic tiling.
“I’m influenced by my Mediterranean heritage and wanted Pink Salt to represent what I love about dining there – you can eat any time of the day, as little or as much as you like, and in a relaxed environment,” says owner Evan Hansimikali of the overhaul.
“Pink Salt turned 10 this year and although I'd made some changes over the years, it had become quite eclectic in its aesthetic. I had a new vision for the restaurant and knew I needed to start from scratch if I wanted to bring it to life.”
The menu has had an overhaul too, with head chef Mark Williamson (previously of The Botanist, Bondi Hardware, The Tilbury) presenting a Mediterranean accent to modern Australian dishes. The spring menu includes feta and kale spanikopita, a charcuterie selection from Pino’s Dolce Vita and grass-fed sirloin, rib eye and beef fillet exclusively from Glenburn farm on NSW’s South Coast. There’s a varied wine list split into descriptors such as lighter or juicy reds and floral and fruity whites or whites that are a little woody. The cocktail list is tight, with cheeky names nodding to the Eastern Suburbs location (including Cross Street Spritz and Double Bay Drama). A supper menu of bar snacks and share plates is available until 1.30am on weekends. So maybe it’s time to revisit this new-look Double Bay stayer.
53 Cross Street, Double Bay
(02) 9328 1664
Tue to Thu & Sun noon–midnight
Fri & Sat noon–3am