Modern Australian Salt by Luke Mangan

Salt offers modern Australian food inspired by the four seasons of Australia that is prepared by bringing together ingredients delivered directly from Australia along with a rich variety of Japanese ingredients. The dishes are based on French cooking methods while applying techniques taken from various countries. Salt offers delicious food recommended by Luke Mangan. Each modern Australian dish reflects the cheerfulness and casual lifestyle of Australia.

On Luke Mangan, overseas partner and chef
Luke Mangan, chef, was born in Melbourne, Australia, in 1970. In the 1990s, he learned from Michel Roux, three star chef in London and later went to Sydney. From 1999 to 2005, he owned Salt (the same name as the restaurant in the Shin-Marunouchi Building) in Darlinghurst. Taking advantage of his success in Darlinghurst, Mangan opened Bistro Lulu in 2000, which led to him becoming a star chef in Sydney. These two restaurants moved on, disappointing the locals, tourists to summer resorts and even Hollywood stars. In 2005, he started the Glass Brasserie restaurant with 240 seats in the renovated Hilton Hotel in Sydney. While serving as a chef at functions and interacting with celebrities throughout the world, he contributes to finding and nurturing young chefs. His energetic activities are inspiring and strengthen the partnership between Luke Mangan and PJ Group.

Restaurant design
On the restaurant’s facde is an object of rock and sea salt, which symbolizes the name, Salt. The simple and neat interior of the restaurant features the vast nature of Australia and the feel of the city of Sydney. The open kitchen is full of cheerful cooks who hail from Sydney, which gives the illusion of being in a foreign country. The wave-shaped ceiling and the wave-shaped dining room wall that depicts a moment of a drop of water falling into water add a feeling of warmth.