Restaurant - Salt house

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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
  • Truffle Fries (V) | Parmesan, parsley 15
  • House Sourdough (Vegan) | Smoked vinegar, olive oil, Olsen sea salt 11
  • Popcorn Chicken | Spicy honey mustard 14
  • Fried Calamari (GF)(DF) | Chilli sambal, kombu salt & lemon 13
  • Fried Tofu Bao | Apple sauce, kim chi, coriander, sriracha 16
  • 'Barramundi Gardens' Spring Rolls | Choose between; Vegetable & shiitake mushroom (Vegan), Chicken Thai, Tiger prawn. Coriander, chilli, lettuce cups, nuoc Cham dipping sauce. 14
  • Pulled Lamb Bao (3) | Pickled red onion, cucumber, mint, sumac labneh 18
  • Honey Cheese Jalapeño Poppers (3) | Sriracha mayonnaise 14
  • 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 46
  • Poke Salad (GF)(DF)Cherry tomato, avocado, edamame, mixed leaves, wake, cucumber. Choice of (1) topper; Crispy beef strips, Salmon bites, Fried tofu 32
  • 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 34
  • King Ora Salmon Salad Bowl | Brown rice, miso marinated salmon, sesame seeds, spinach, avocado, spring onion, radish, grated carrot, edamame, soy & lime dressing 33
  • Antipasto Board | Chefs selection of 2 cured meats & 2 cheese selections, bell peppers, guindilla chillies, nduja dip, olives, cornichons, house pickles, quince paste, crackers & sourdough bread 52
  • 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 schnitzels with chilli sauce & cucumber pickle. Deep North reef fish & mussel curry. Fried salt & pepper calamari, sambal. ½ Dozen chilled Tiger prawns. Grilled reef bugs & nduja butter. ½ Dozen natural oysters. Tuna tartare, ginger, soy, spring onion, sesame seeds. Half shell Queensland scallops with Deep North curry sauce. Pickled vegetables, mixed olives, sourdough, condiments & lemon. 189

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