PROFILED BY DEGROOTS MEDIAWith a name that takes inspiration from the surrounding sea and native flora, Saltbush Bistro appeared on Aldinga’s esplanade in 2007. Chef and proprietor Kane Ellis is well erudite in Australian food and wine regions. His dishes are significant of a focus upon the innovative, yet unadulterated, use of local produce so as to avoid diluting true essence. The decor, like the restaurant’s philosophy, is contemporary and simple with dark wooden tables and an alfresco dining area offering an ocean vista.
Entrees feature seafood choices of smoked salmon and asparagus salad with sauce gribiche, and king prawns with avocado, snow pea sprouts and raspberry vinaigrette. Refreshingly, squid does not get salt and peppered but marinated and grilled instead. Equally refreshing is its accompaniment of watermelon salad with lime dressing. Fried zucchini flowers filled with ricotta delight with cherry tomatoes and olives and duck lovers will adore the confit of leg with a bitter leaf salad, crunchy walnuts and piquant pickled cherries. Fish and chip devotees are acknowledged with a simple dish of beer battered fillets with tartare sauce while the fish of the day offers more diversity in the form of grilled snapper with a green papaya and chilli lime dressing. A roast pork belly sticks out as something special with peppered pineapple and steamed bok choy. Round off your belly with apricot and frangipane tart with toasted almonds and double cream.
Roz Taylor, May 2008
