Pink Salt’s leafy, tiled, Mediterranean look was created by 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.
Owner Evan Hansimikali is influenced by his Mediterranean heritage, and Pink Salt reflects everything he loves about dining there – eating any time of day, as little or as much as you like, in a relaxed environment.
The menu is by head chef Mark Williamson (previously of The Botanist, Bondi Hardware, The Tilbury) and presents a Mediterranean accent to modern Australian dishes. There is 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. But this will change in keeping with what is seasonal. 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.
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