Press Release
Salt & Fire isn't just a restaurant; it's an experience defined by exceptional hospitality and unforgettable flavors. Its custom-built wood-fire grill is the heart of it all, imparting a signature smoky essence and unparalleled taste to every dish.
Beyond the restaurant's picturesque poolside ambiance and the area's refreshing breeze, the Salt & Fire team has confidently unveiled its latest summer menu. While seasonal changes are a staple, this year's additions are truly remarkable. Respecting their signature concept, they've introduced new seafood creations that are a perfect match for summer dinners.
Envision starting your meal with a refreshing, Japanese-grade tuna, elevated by an umami-packed sauce of fermented tomato water and dashi. Or perhaps indulge in a luxurious raw gambero rosso tartare, adorned with Oscietra caviar, perfectly accompanied by a crisp champagne or a velvety, barrel-aged Chardonnay. This impressive beginning can lead to a succulent Patagonian toothfish fillet, served with roasted fennel and leeks, and crowned with charred kale, cooked directly on the coals.
The beauty of these new offerings? They seamlessly integrate with Salt & Fire's legendary steak selection. While renowned for an outstanding selection of global beef cuts—from exquisite Japanese to high-marbled Black Angus—anticipation builds as Salt & Fire unveils its summer offerings. Whether you crave a prime cut or wish to explore the fresh tastes of the season, these summer additions are designed to complement your dining experience or stand brilliantly on their own.
