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Restaurant

Restaurant

Salt House is Cairns most iconic and favourite waterfront spot. Distinguished by its sweeping views over the ocean, marina and mountains, it’s the perfect destination to enjoy and embrace Cairns. We continually support and seek out local growers and producers to hero on our menu and highlight the incredible produce that Tropical Queensland has to offer. The kitchen is centred around our custom-built Argentinian wood-fired grill with local seafood also playing its part. The Salt House experience is one that is truly unique.

Open 7 days a week

Lunch : Mon – Sun 12pm – 3pm

Dinner : Sun – Thu – 5:30 – 9pm; Fri/Sat – 5:30pm – 9.30pm

Bookings are highly recommended. For groups of 10 people or under, bookings can be made online.

For groups of over 10 people, please call to book (07) 4041 7733.

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Menu

  • Oysters | Natural (GF)(DF) | Baked nduja (DF) | Bloody Mary (GF)(DF) 7 ea
  • Warmed Kalamata & Green Olives (V)(GF)(DF) 11
  • Rustic Fries (V) | Olsen sea salt, lime mayonnaise 11
  • Dan's Sourdough (Vegan)(DF) | Smoked vinegar, olive oil 11
  • Garlic & Cheddar Pull Apart Loaf | Duo of house made dips 24
  • Potato Cakes | Salt, vinegar, hot sauce 13
  • Karaage Chicken | Lemon 14
  • Fried Calamari (GF)(DF) | Chilli sambal, kombu salt & lemon 13
  • Fried Tofu Bao | Apple sauce, kim chi, coriander, sriracha 16
  • Pumpkin Arancini | Garlic aioli, parmesan 14
  • O-Ren Ishhii's Shiitake Mushroom Dumplings (V) | Ginger, spring onion, soy & black vinegar dipping sauce 16
  • 'Barramundi Gardens' Vegan spring rolls (Vegan) | Coriander, chilli, lettuce cups, noun cham dipping sauce 18
  • 1/2 Kg Local Prawns (GF) | Locally Sourced prawns, marie rose mayonnaise, lemon & mignonette dressing 28
  • Cheeseburger with Bacon | Tomato relish, American cheese, aioli, pickles, brioche bun & rustic fries 30
  • 200g MB4+ Black Onyx Scotch Fillet | Beef fat roasted potatoes, roast garlic, Diane sauce 42
  • Fried Duck Leg Salad | Almonds, lentils, pickled vegetables, karaage sauce, parsley 32
  • Beer Battered Wild Barramundi | Shoestring fries, tartare sauce, rocket & red onion salad, lemon 32
  • King Ora Salmon Salad Bowl | Brown rice, miso marinated salmon, sesame seeds, spinach, avocado, spring onion, radish, grated carrot, edamame, soy & lime dressing 30
  • Charcuterie | Sopressa, bresaola, prosciutto, ndjua, pickled green peppers, balsamic onions, cornichons, wood fired bell peppers, grilled flatbread 47
  • Cheese | Chef's selection of 3 cheeses, bread & butter pickle, oat & rosemary crisp bread, quince paste 42
  • The Fry UP Share Board | ‘Barramundi Gardens’ vegan spring rolls (3), fried tofu bao (3), O-Ren Ishhii’s fried pork dumplings, karaage chicken, pumpkin arancini (3), fried calamari, condiments 80
  • Hot & Cold Seafood Deluxe Board | Prawn schnitzel with chilli sauce & cucumber pickle. Fried squid with chilli sambar & kombu salt. Reef fish & clam curry. 1/2 doz tiger prawns. 1/2 doz natural oysters. Tuna sashimi with Kalamata olives, tomatoes, cucumber, chilli kanzuri & basil. 4 half shell Queensland scallops with deep north curry sauce, pineapple relish & Vietnamese mint. Smoked trout rillettes. Mixed olives, house pickles, toasted sourdough, condiments & lemon wedges 175

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