Season With Pink Salt

Remember before the days of Pete, Manu and MKR when there was a short-lived show called My Restaurant Rules? If you do then the name Pink Salt should ring a bell. It was the runner-up restaurant created by couple Bella Serventi and Evan Hansimikali in Double Bay. Well, Manly but it uprooted to the eastern suburbs not long after the show ended. Enjoying your trip down memory lane? We’re not done yet.

Fast forward to now when Double Bay is making a trendy comeback (thank you InterContinental Sydney Double Bay) and Pink Salt has had a huge makeover. Yes, 10 years later and it’s still there.

The only way you’d know this Pink Salt from the old one is because it has kept its name. But that’s about it. Bella has moved on from the business and the whole restaurant, menu included, has had a facelift. Big time. See you later fine dining menu (exactly what you’d expect from the ‘old’ Double Bay) and hello New York industrial chic with a cool menu to match.

The white tablecloths are gone and instead you’re met with a conservatory out front and an open plan New York city loft inside. The bar is hidden against the back wall – don’t miss it. It’s the place to be for a late night tipple, especially on the weekend when they’re open until 1.30am. Yes, the DJ and dance floor do come out for the occasion.

New Head Chef, Mark Williamson (from equally hip and happening places like The Botanist, Bondi Hardware and The Tilbury) has put together a menu of modern Australian cuisine with Mediterranean accents and an abundance of fresh local produce in every dish. It thinks outside the box while not being all whacky and ‘hard to swallow’.

From bar snacks and share plates that complement a night of cocktails (of which there are 12 to choose from – try the Coconut & Chilli Margarita. Kapow! It’s like nothing you’ve ever tried before) to ‘I don’t share food and when it’s this good how can you blame me’ main meal portions, it’s great for date night, group gathering and ‘girls just wanna have fun’ gatherings.

Coconut & Chilli Margarita

If you’re not normally one to order spatchcock, then make an exception because the spatchcock with corn, broccolini and savoury granola melts in your mouth. The pork belly is good too; what makes it different from all the other pork belly you’ve had (come on, as if you don’t order it every chance you can like we do) is the carrot puree and that pear…we have no idea how they did it but wow. Seriously, wow!

Finish your feast on a sweet or cheddar note and kindly ask the staff to roll you out the door come closing time.