In an exciting start to her new “food-review year”, WENDY JOHNSON landed at Black Salt Dining on the Kingston Foreshore… “It was so yum, I’ve already been back several times,” she says.
Black Salt sources produce from small, unique suppliers and although the menu – at first glance – may seem like “more Italian” (mains, pizza, pasta), the secret is in the execution and flavour combos.
Dishes are gracefully presented, and the experience begins with a delightful amuse-bouche. The emphasis is on finer dining with a relaxed ambience.
Black Salt is a hard-working family operation, headed by executive chef TJ Singh, who hails from establishments such as Rubicon. His lovely wife, Serah Rhee, is an attentive floor manager and nothing – I mean nothing – is too hard. The customer is numero uno.
Ten of us enjoyed lunch one day, after an hour on one of Canberra’s new, premium, self-drive “Love Boats”. We hopped off the boat and straight into Black Salt on the Kingston Foreshore (adjacent).
The lunch deal is currently the best on the foreshore – two courses ($45) and three courses ($55). Includes wine by the glass, a beer or a soft drink.
You can’t beat Black Salt’s burrata. Firmer on the outside and soft on the inside, it features a drizzle of an aged-balsamic reduction and is served with red and yellow heirloom tomatoes, green olives, basil, and funky brioche. Mighty tasty.
A fabulous dish, with light batter, is the fritto misto. Love the large, thin, crisp sesame leaf and the cooked-to-perfection calamari, plump prawns and baby octopus. The dish arrives with a dish of spicy, salty and sweet gochujang aioli and a fat wedge of fresh lemon.
Elements work together with the “art-on-a-plate” Hiramasa kingfish sashimi. How captivating is the pina colada sauce, green namjin, makrut lime and zesty mandarin gel (told you Black Salt is about the execution)?
Another winner is the breaded eggplant with creamy skordalia, a slightly spicy bois boudran sauce, more of those punchy tomatoes and a micro herb salad. Basil oil rounds matters out.
Mains are just as delicious, although the linguini with seafood was slightly overcooked. The pumpkin gnocchi is amazing. Love the Campagnola pizza, with Italian pork sausage and pepperoni, and double smoked ham – hearty and rewarding. The pork belly is divine and smashes it with a rhubarb and apple coulis. Thumbs up to the chicken roulade, super moist.
Black Salt’s wine list is impressive and not expensive. Wines by the glass range from a reasonable $13 to $17 and bottles from $55 to $120 for a sexy shiraz and $170 for a sparkling pinot noir/chardonnay.
Open Wednesday to Sunday, lunch and dinner. The menu is soon to be updated. Indoor and outdoor dining (overlooking the water).
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