Salt Meats Cheese has officially opened its doors in Mantra South Bank, its first venue in partnership with Accor. The new bar and eatery is open for breakfast, lunch and dinner, and offers 24-hour service to Mantra South Bank hotel guests.
The 130+ seater restaurant boasts an al fresco dining area featuring greenery and natural finishes. The fresh, light-filled space has timber, brick and tile details with warm tones, industrial lighting and leather banquettes.
Food is designed to be enjoyed the Italian way: shared as a large group. Dishes on offer include crab tagliolini with blue swimmer crab with zucchini and chilli; risotto pumpkin with pistachios, goat’s cheese, parmigiano, and marjoram; stuffed lamb neck with garlic and herbs, cannellini beans and salsa verde; and tagliata — a 250g sirlion with roasted asparagus and truffle pecorino.
Additionally, Salt Meats Cheese’s pizza range can be served on a gluten free base or made with dairy-free mozzarella for vegan diners.
The drinks list features specialty cocktails created specifically for the South Bank location, sours, and spritz, and a range of local and imported wines and liquors. Highlights include the signature barrel aged negroni using gin, Campari and Cinzano Rosso house-aged for eight weeks in an oak barrel; the Siciliano old fashionado affumicato with blood orange spirit, Maker’s Mark bourbon and smoked orange peel; and the tiramisù espresso martini with Mr Black coffee liqueur, espresso, Beluga vodka and mascarpone cheese.
The drinks list is complemented by a bar menu that is available from 11am until 9.30pm every day and is made up of classic Italian snacks. Think arancini with saffron, fontina and parmigiano; prosciutto San Daniele with grapes, almonds and basil; and a caprese salad with buffalo mozzarella, roma tomatoes, basil and pickled eschallots. The menu also features a short list sandwiches for the lunch time crowd, such as the schiacciata with mozzarella, tomatoes, olive tapenade and fresh basil and the SMC club sandwich with poached chicken, brie cheese, aioli, lettuce, tomato, crispy bacon and egg.
A grazing-style breakfast is available from 6.30am to 10.30am, offering traditional Italian pastries and a healthy grab-and-go element. Australian breaky favourites will have an Italian twist such as a bacon and egg roll with melted provolone; and the SMC breakfast featuring a fried egg, grilled asparagus, sausage and truffle pecorino; and smoked salmon and avocado served on stone-baked Tuscan-style sourdough.
In-room dinning choices for hotel guests include cured meats and cheese platter; rigatoni with braised beef shin, tomato, parmiagiano and parsley; and a tiramisú with crema mascarpone, Frangelico, and candied hazelnuts.
The Salt Meats Cheese group portfolio will continue to grow with plans to open a Sydney CBD rooftop bar in the coming weeks and two new Queensland locations in the coming months.
