Double Bay’s Pink Salt is a double whammy restaurant destination in Sydney, matching a stunning, stylish venue with stunning, stylish food. Head chef Mark Williamson’s menus range across the snackable to late suppers, with lunch and dinner in between, the common factor being a distinct Mediterranean accent on every dish. At the bar, classic cocktails and fresh inventions are shaken and served by a team of mixologists, alongside a great selection of craft beer and fine wines. Pink Salt’s resident DJs play out Friday and Saturday nights, and they’re also on call when you book a private function here – this bar and restaurant down Cross Street is the Porsche Carrera of private dining and party venues.
Great little place, located in the heart of Double Bay.
Amazing variety of food. Every dish we had was exquisite. Friendly atmosphere and a great team of staff. Will definitely be going back again to try more dishes.
Wonderful food and service all fresh dishes tastey and well priced. Definitely go again. Location easy surrounded by other lovely shops and easy access to Double Bay.
Pink Salt has been serving Double Bay residents and a loyal eastern suburbs fanbase for over a decade, a profile which grew across Sydney when this Cross Street bar and restaurant was featured on reality TV show My Restaurant Rules. Newly refurbished by design team AZBcreative, Pink Salt is an incredibly good-looking venue, with a sun-dappled courtyard, glass- and vine-enclosed conservatory, and an earthy, airy, split-level interior balancing warmth and industrial chic in beautifully measured form. The menu has also been given a once over by chef Mark Williamson (The Tilbury, The Botanist, Bondi Hardware) to bring it in line with owner Evan Hansimikali’s Greek background, emphasising the ingredients and flavour profiles of the Mediterranean in dishes grounded in an Australian culinary style.
Pink Salt goes to great lengths to keep its food offering close to heart and home, making everything from pasta and sauces to ice cream at their Cross Street premises, growing their own produce where possible – their (stuffed) zucchini flowers, for instance – and sourcing seasonally and locally where it’s not, including their supply of grass-fed Black Angus beef, for which they turn to Glenburn farm in Jambaroo. The menu is eminently shareable, as good Mediterranean-tinged cuisine should be, with tapas-style plates of like single origin Brasserie bread with sage and garlic butter, Sydney rock oysters, crab and pancetta croquettes, feta and kale spanakopita, braised octopus and a delicious fusion in the form of scallops, burnt carrot, with black pudding crumbs, orange and saffron just some of the options. Tempted yet? Larger plates take it up a notch, but it’s to this beloved Double Bay restaurant’s great credit that while it’s always stratospherically gourmet, the food here remains deliciously down-to-earth, from snacks to banquets.