Salt Tapas & Bar

Australian celebrity chef and restaurateur Luke Mangan’s Salt brand group of eateries is growing and growing. Salt already has a presence in Singapore, with the Salt Grill & Sky Bar, but it’s with Mangan’s Salt Tapas & Bar that Mangan is experimenting with a tapas dining concept. Salt Tapas & Bar can be found at Raffles City SC along North Bridge Road, and shares the same philosophy that informs all of Mangan’s Salt ventures – the freshest ingredients from his home in Australia and from around the world, impeccably prepared and presented with inventive, contemporary twists.

World-renowned Australian chef Luke Mangan has an enviable resumé. Beginning his career under the tutelage of Hermann Schneider at Melbourne, Australia’s Two Faces restaurant, Mangan quickly came into his own. A stint with Michel Roux at London’s 3-Michelin-starred Roux propelled him into the premier league of international chefs. Mangan’s group of Salt eateries includes Singapore’s Salt Grill & Sky Bar, Salt Grill at Hilton Surfers’ Paradise, a Salt Grill in Jakarta, Salt & World Wine Bar in Tokyo, Salt Grills on P&O ocean liners, as well as the mojo wine bar and glass brasserie in Sydney, and on board of Virgin Australia business class. . This award-winning galaxy is joined by Mangan’s second Singapore venture, Salt Tapas & Bar at Raffles City SC along North Bridge Road.

For Singapore’s Salt Tapas & Bar, Mangan has recruited interior designer James Wijaya of Metaphor to create a space that distinctively melds modern Spanish aesthetics and a down-to-earth Australian atmosphere. Raw brick, mirrors, tiles, and antique lighting inhabit Salt Tapas & Bar’s eye-catching flatiron premises at the base of Raffles City SC on North Bridge Road, combining to create the perfect place to share a casual, delicious tapas experience with friends. Ingredients are sourced under the supervision of Mangan, whose tastes run to homegrown delicacies such as oysters from Australia’s Coffin Bay, Pittwater, and Morton Bay. Mangan’s drinks inventions, such as his signature cocktail – The Australian – and his own take on sangria are the perfect complement to the popular concept of tapas dining: a la carte and set menu selections of delectable bite-sized finger foods that never forgo the quality you’d expect from the most upscale restaurant.