SALT Restaurant Beijing

Darren Rathbone’s Winemaker’s Dinner

Jennifer — Mon, 21 Jun 2010 11:27:39 +0000

SALT presents
The Wine Republic’s
Rathbone Wine Group Wine Dinner
7:00pm Wednesday June 23, 2010

I
Potato Foam, Cornmeal Blini with Smoked Salmon, Crème Fraiche, Salmon Roe, Quail Egg, Parsley Oil
Xanadu Chardonnay 2005

II
Wild Mushroom Casoulette, Braised Chorizo, Roasted Cherry, White Beans Tomato, Basil, Chilli, Grilled Toast
Yering Station Pinot Noir 2007

III
Beef Tenderloin Steak, Carrot Soufflé, Tempura Shallot Rings, Wilted Spinach, Mushroom Glaze
Mount Langi Ghiran Shiraz 2003
Yering Station Reserve Shiraz-Viognier 2005

IV
Cheese Plate Selection: Manchego (SP), Tomme de Savoie (FR), Yellow Valley Gouda (CH), Served with Sultanas, Bread and Accompaniments
Parker Coonawarra Estate ‘First Growth’ 2005

Mother’s Day Celebration Brunch - Sunday May 9, 2010

Jennifer — Tue, 04 May 2010 11:23:45 +0000

2 courses 188 rmb
3 courses 218 rmb
2 courses + free flow bubbly or beer 388 rmb
3 courses + free flow bubbly or beer 418 rmb

Starfruit-Basil Caipirinha 58 rmb
Bloody Mary 48 rmb
Champagne Cocktail 58 rmb

I
Toasted Brioche Basket, Black Mushrooms, Brie Cheese, Leek Capellini,
Baby Ruccula
or
White Potato Foam, Smoked Salmon Blini, Quail Egg, Creme Fraiche, Ciboulette, Salmon Roe, Parsley Oil
or
Prawn Ceviche, Tomato, Red Onion, Cilantro, Avocado Soup, Crispy Tortilla, Citrus Mustard Greens, Salted Popcorn
or
Poached Egg, Crispy Parma Ham, Hollandaise Sauce, Mezclum Salad, Radish, Edamame, Herb Croutons
or
Spices Crusted Pork Loin, Maple-Pineapple Glaze, Smoked Chilli-Gruyere Cheese Polenta, Citrus Leaves

II
Beef Tenderloin Steak, Corn-Mozzarella Cheese Soufflé, Grilled Red Onions, Roquefort Sauce, Braised Spinach
or
Roasted Duck Breast, Bacon-Mushroom Wild Rice, Braised Snow Peas, Passion Fruit Sauce
or
Pan Seared Cod Fish Fillet, Saffron-Pine Nuts Cous Cous, Ciboulette, Sautéed Green Beans, Vanilla Buerre Blanc
or
Seafood Risotto, Yellow Pepper-Cilantro Sauce, Mascarpone Cheese, Parmesan Crisp

III
Coffee Kahlua Creme Brulee, Shaved Almonds, Brown Sugar Crust
or
Chocolate Soufflé Cake with Molten White Chocolate Centre (allow 20 minutes)
or
Goat Cheese Panna Cotta, Muscat Poached Pears, Basil Foam
or
Fruit Salad, Coconut Foam, Crispy Tulip

*Vegetarian options available upon request, menu subject to change due to market availability.
Reservations: 6437 8457

April is Gourmet Month at SALT

Jennifer — Thu, 08 Apr 2010 09:46:06 +0000

Enjoy two great Gourmet Month menus

WEEKDAY LUNCH 99rmb
I
Roasted Tomato-Pepper Soup, Herbed Crouton, Basil Crème Fraiche, Parsley Oil
II
Tenderloin Beef Carpaccio, Baby Spinach, Roasted Yellow Corn, Red Onion, Endives, Aji Amarillo Mustard Vinaigrette
III
Beef Tenderloin Steak, Roasted Sweet Potato, Wild Mushroom Sauce, Sautéed Vegetables
or
Pan Seared Red Snapper, Baby Artichoke Salad, Caramelised Onion Smashed Potatoes, Sautéed Asparagus, Lemongrass-Black Pepper Sauce
IV
Berries-Lemongrass Crème Brulée, Brown Sugar Crust, Shaved Almonds

DINNER 250rmb
I
Roasted Potato Foam, Buffala Mozzarella, Shaved Black Truffles, Crispy Shallots, Parsley Oil
II
Chorizo Stuffed Baby Squid, Confit Tomato Sauce, Citrus Radish Leaves
III
Apricot-Soy Marinated Pork Loin, Mushroom-Green Chillies Creamy Polenta, Shallot Rings
IV
Beef Tenderloin Steak, Carrot-Gruyere Cheese Soufflé, Sautéed Vegetables, Whole Grain Mustard-Cilantro Sauce
or
Olive Oil Poached Salmon, Green Peppercorn Mash Potato, Braised Asparagus, Dill Buerre Blanc, Leeks Capellini
V
Honey-Thyme Panna Cotta, Glazed Blueberries, Passion Fruit Foam

Valentine’s Day Indulgence

Jennifer — Sun, 31 Jan 2010 10:50:28 +0000

BRUNCH

2 courses 178 rmb
3 courses 198 rmb
2 courses + free flow bubbly or beer 368 rmb
3 courses + free flow bubbly or beer 398 rmb

I
Banana Pancakes, Truffle Honey, Shaved Parma Ham and Almonds, Watercress
or
Tomato-Roasted Pepper Foam, Herbs Crouton, Basil Crème Fraiche, Parsley Oil
or
Crispy Oysters Wrapped in Beef, Salmon, Tuna, Hamachi Carpaccio, Caviar
or
Poached Eggs, Rustic Toast, Smoked Salmon, Hollandaise Sauce, Baby Ruccula, Toasted Pine Nuts
or
Beef Duo: Tartare, Crispy Egg Yolk, Beef Carpaccio, Artichoke Salad, Fontina Toast

II
Beef Tenderloin Steak, Bacon-Chives Potato Millefeuille, Mushroom Glaze, Crispy Shallot Rings, Sautéed Asparagus
or
Duck: Confit Duck Leg, Roasted Breast, Orange-Thyme Sauce, Carrot-Basil Mash, Sautéed Broccoli
or
Pan Seared Sole Fish Fillet, Glazed Sweet Potato Cubes, Sautéed Snow Peas, Champagne-Seafood Sauce
or
King Prawn-Scallop Risotto, Truffle Scent, Ciboulette, Mascarpone Cheese, Parmesan Crisp

III
Toblerone Fondue, Pound Cake, Strawberries, Bananas (for two)
or
Chocolate Soufflé Cake with Molten White Chocolate Centre
or
Goat Cheese Panna Cotta, Muscat Poached Pears, Basil Foam
or
Strawberries and Champagne Soup, Brown Sugar Sour Cream, Mint Coulis

*Vegetarian options available upon request, menu subject to change due to market availability.

New Year’s Eve Sparkling Celebrations

Jennifer — Thu, 03 Dec 2009 11:04:31 +0000

Friday December 31, 6pm-12am
Wrap up 2009 in true style and welcome in the New Year with five delicious courses from Chef Ana Esteves & Free Flow Bubbly, Beer, Selected Red and White Wines. Ring in 2010 with great company, music and atmosphere accompanying delicious contemporary cuisine alongside carefully chosen bubbly, wine or beer. 688rmb with free flow, 488rmb food only.

I
Lobster Bisque Foam, Roasted Corn-Baby Lobster Tartare, Cognac Reduction, Parsley Oil
II
Foie Gras Terrine, Muscat Wine Gelee, Watercress, Balsamic-Molasses Reduction, Ciboulette, Smoked Salt
III
Moroccan Spices Crusted Diver Scallop, Garbanzo Puree, Quinoa Salad, Saffron Caviar
IV
Beef Tenderloin Steak, Creamy Mash Potato, Braised Spinach, Onion Confit Brioche, Seared Foie Gras, Sichuan Pepper Sauce
or
Pan Seared Salmon, Potato Croquettes, Sautéed Zucchinis, Vanilla Sauce
or
Chanterelle and Truffle Risotto, Confit Tomato, Parmesan Crisp
V
or
Chocolate Soufflé, White Molten Chocolate Centre, Raspberry Sauce, Cinnamon Ice Cream
or
Champagne Gelee, Mixed Wild Berries, Orange Tulip

*Vegetarian options available upon request, menu subject to change depending on market availability.

Christmas Day - and night!

Jennifer — Thu, 03 Dec 2009 10:58:22 +0000

Friday December 25, 12-4pm and 6-10.30pm
Offering two sittings to suit, soak in the festively adorned fresh contemporary surrounds for brunch and enjoy a very special Christmas, or tet the celebrations continue into the evening, capturing the essence of Christmas with an innovative menu, enjoy free flow options and relax into the night. Choose from 2 or 3 courses with or without free-flow bubbly or beer. 2 courses 178rmb, 3 courses 198rmb, 2 courses + free flow bubbly or beer 348rmb, 3 courses + free flow bubbly or beer 368rmb.

I
Belgium Endives Salad, Goat Cheese-Dates Mousse, Sherry Vinaigrette, Pistachios
or
Lentil Soup, Braised Chorizo, Cilantro Bacon, Creme Fraiche
or
Seafood- Coconut Milk Stuffed Potato Croquettes, Fresh Salsa, Roasted Red Pepper Sauce
or
Poached Eggs, Sautéed Mushrooms, Bacon, Truffle Scent, Rustic Toast, Béarnaise Sauce
or
Braised Pork Napoleon, Grilled Red Onions, Crispy Corn Bread, Watercress and Cherry Tomato Salad
II
Beef Tenderloin Steak, Creamy Mash Potato, Onion Confit Brioche, Spinach, Seared Foie Gras, Black Pepper Sauce
or
Brown Sugar Glazed, Roasted Turkey Breast, Pineapple Sauce, Sautéed Snow Peas, Mushroom Wild Rice
or
Pan Seared Sea Bass, Bacon-Sour Cream Potato Salad, Cinnamon Sauce, Sautéed Zucchinis.
or
Pumpkin-Leeks Risotto, Sautéed Mushrooms, Shaved Truffles, Goat Cheese, Parmesan Crisp
III
Seasonal Fruit Salad with Coconut Foam and Candied Walnuts
or
Chocolate Soufflé Cake with Molten White Chocolate Centre (allow 20 minutes)
or
Berries ad Almond Creme Brulee, Cinnamon Crust
or
Crispy Beignettes, Ginger-Cardamon Sugar, Chocolate Soup

*Vegetarian options available upon request, menu subject to change due to market availability.

Christmas Eve - Indulge and Celebrate!

Jennifer — Thu, 03 Dec 2009 10:26:18 +0000

Christmas Eve - Thursday December 24 6-10.30pm
Offering a delectable 5-courses for Christmas Eve, a deliciously fun and festive time will be had by all. Working with full-flavored seasonal delights, enjoy Chef Ana Esteves’ delicious Christmas menu and Gaby’s Christmas Cocktail Creations - Christmas Martinis and Caipirinhas are not to be missed. 348rmb.

I
Roasted Potato Foam, Brie Cheese, Crispy Shallots, Truffles, Parsley Oil
II
King Prawn-Smoked Salmon Tartare, Mascarpone Cheese, Citrus Watercress, Avocado Sauce, Salmon Roe
III
Roasted Duck Breast, Seared Foie Gras, Cornmeal Bilinis, Cherry Compote, Mustard Buerre Blanc
IV
Pan Seared Sole Fish Fillet, Carrot Souffle, Sauteed Asparagus, Champagne Sauce
or
Beef Tenderloin Steak, Truffled Roasted Potatoes Sautéed Vegetables, Wild Mushroom Sauce
or
Herbs Crusted Rack of Lamb, Wild Mushroom Creamy Polenta, Red Wine Sauce
V
Chocolate Soufflé, Molten Chocolate Centre, Vanilla Ice Cream
or
Crispy Beignettes, Ginger Cardamon Sugar, Chocolate Soup
or
Almonds-Berries Creme Brulee

*Vegetarian options available upon request, menu subject to change depending on market availability.

Thanksgiving - November 26

Jennifer — Mon, 02 Nov 2009 09:37:00 +0000

Satisfy all of your Thanksgiving indulgences at SALT with a delicious five course menu that takes traditional celebrations to a whole new level. Delight your senses with the flavours of succulent Turkey Breast, Delicious Chestnuts, Pumpkin, Green Beans, Sweet Potato, Fresh Cranberry and Pecan, all putting a delectable twist on Chef Ana’s modern menu. Finish with her famous Chocolate Souffle or Creme Brulee and enjoy an amazing evening with family and friends.

Thanksgiving - 288rmb

I
Chestnut Foam, Seared Foie Gras, Sherry Wine Froth, Parsley Oil

II
Jicama-Clementine Salad, Baby Ruccula, Cranberries, Roasted Shallots Vinaigrette

III
Braised Pork Belly, Celery Root Puree, Citrus Broccoli Salad, Mustard Greens
or
Beet Root-Ricotta Gnocchi, Wilted Spinach, Shaved Almonds, Goat Cheese Fondue

IV
Beef Tenderloin Steak, Truffle Sauce, Sautéed Asparagus, Carrot Soufflé
or
Turkey Breast, Cranberry Sauce, Mushroom-Leeks Wild Rice, Cornbread-Pancetta Stuffing, Almond-Paprika Green Beans
or
Pecan Crusted Salmon, Vanilla Sauce, Sautéed Zucchinis, Roasted Pumpkin
or
Wild Mushroom Risotto, Goat Cheese, Ciboulette, Truffle Scent, Parmesan Crisp

V
Chocolate Soufflé Molten Chocolate Centre, Vanilla Ice Cream
or
Pumpkin Creme Brulee Balsamic-Brown Sugar Crust
or
Goat Cheese Panna Cotta

*Menu is subject to change in line with market availability at the time
Vegetarian and children’s options available on request

November is Gourmet Month!

Jennifer — Mon, 02 Nov 2009 09:28:45 +0000

As part of City Weekend’s Gourmet Month, SALT is offering two great dining options

99rmb Lunch - Monday to Friday 12-3pm

I
Tortilla Soup, Crème Fraîche, Fresh White Cheese, Crispy Tortilla, Parsley Oil

II
Salmon Ceviche, Citrus-Passionfruit Scent, Avocado, Cilantro, Salted Popcorn

III
Beef Tenderloin Steak, Basil Mash Potato, Wild Mushroom Sauce, Sautéed Vegetables
or
Pan Seared Sea Bass, Roasted Sweet Potato, Champagne Sauce, Braised Snow Peas

IV
Baileys Creme, Lady Fingers, Shaved Almonds, Crispy Caramel

250rmb Dinner - Monday to Saturday 6-10.30pm

I
Roasted Butternut Squash Foam, Seared Foie Gras, Sautéed Black Mushroom Confit, Garlic Froth, Ciboulette

II
Steamed New Zealand Mussels, Sake-Bouillabaise Broth, Citrus Fennel, Basil Crouton

III
Braised Veal Cheeks, Creamy Orechiette, Mustard Greens Salad, Shallot Rings

IV
Beef Tenderloin Steak, Truffle Sauce, Roasted Garlic Mash Potato
or
Horseradish Crusted Salmon, Potato Millefeuille, Lemon-Dill Sauce, Sautéed Snow Peas

V
Coffee-Kahlua Creme Brulee, Shaved Almonds, Brown Sugar Crust

*Vegetarian options are available upon request

Brazilian Feijoada each Saturday at SALT

Jennifer — Wed, 29 Apr 2009 07:07:35 +0000

After a recent trip back to Brazil, Gaby is returning to her roots by presenting Brazilian Feijoada on SALT’s Saturday lunch menu. Feijoada is traditionally shared with family and friends on Saturday and is absolutely delicious. Slow-cooked beans, home-made sausage and pork is accompanied by “farofa”, fresh spring greens - “couve mineira”, delicious pork crackling, ribs, seasoned rice and sauces. “Fatias de laranja” or orange slices balance the meal. Best shared and eaten in a group, Feijoada is without a doubt the country’s national dish. It is so popular throughout Brazil that most restaurants, from the humblest inner-city ” lanchonete” to the sophisticated hotels lining the Bahia and Rio shores serve Feijoada during Saturday lunch time as “o prato do dia” - the day’s special. Some have it on the menu everday. Best enjoyed with traditional Capirinha.
12-3pm SATURDAYs 148rmb per person.