First Look: Black Salt dining elevating Kingston Foreshore’s dining scene

Posted on 29 January, 2024

Do you want to eat at a restaurant with water views?

Do you want French cuisine? Italian? Asian? Do you need all dietaries to be covered? Oh, and do you also something that will cater for younger palates?

The Kingston Foreshore’s newest arrival Black Salt, aims to meet all of these demands in the competitive Canberra restaurant market.

Normally, we might raise an eyebrow at such an ambitious establishment, but experienced local chef TJ Singh has honed his skills at Rubicon, Bicicletta and 1882 Hall, and his wife Serah Rhee is floor manager, having earned her hospitality stripes the Marriot in Seoul, Korea. Serah’s sister Amy is one of the restaurant’s qualified chefs, working under TJ and making the place a truly family-run affair.

Black Salt is the family’s dream. A restaurant with gobsmacking views onto the sparkling waters of Lake Burley Griffin, and (when the sun goes down) the glittering lights of the Foreshore. Opposite the boat dock, Black Salt is a little away from the noise and traffic of the main strip of Eastlake Parade, meaning quiet business lunches or date nights will have the required atmospherics.

The family wants Black Salt to be a “relaxed fine diner” and a place where every dish is elevated, but a wide variety of food is covered off.

“Most of the food in this area is pub food, with the exception of Morks, so we thought raising the bar here would be something different. It’s a big menu and it is going to keep us very busy,” says TJ.

“We want everyone to find something they love and to feel welcomed.”

That includes kids, who will be amply covered off with pizza or pasta options.

One only needs to check out some of the glowing Google reviews of Black Salt within just four weeks of opening to see that they are currently on track.

So what is on the menu exactly?

Be prepared for an amuse bouche on the house once you are seated­­­ – in our recent experience, a potato pithivier with a wasabi aioli – which will fire up the tastebuds while you peruse the menu.

There is a definite Italian bent via a range of pastas and pizzas, but with options like pumpkin gnocchi with wild mushrooms, beetroot, cauliflower blossoms, herb oil and whipped ricotta, or fettucine with braised duck, plumb demi-glace, pecorino and crispy leek, you see what we mean by elevated.

Entrees show an Asian influence with sashimi of Hiramasa king fish with pina colada sauce, green namjin, kaffir lime and mandarin gel, or nori wrapped tofu with pickled cabbage, red bean coulis, cranberry glaze and furikake.

Mains show off TJ’s expertise with classic French cuisine with the likes of a confit duck leg with Brussels sprouts, truffle oil, plum beurre blanc, Balsamic portobello and parsnip chips while the steak is a Black Angus sirloin accompanied by asparagus, potato gratin, beer onions, jus and a classic Béarnaise.

Desserts stick to the classics, but with a twist. The panna cotta is coconut, matcha, black sesame and mango gel. The cheesecake is lemon curd, Crème fraiche, candied lemon, almond crumble and raspberry gel.

All the food is beautifully arranged and quite intricate, pairing some unusual ingredients and showing enormous thought and care.

With a wide covered al fresco dining area just metres from the water, Black Salt’s indoor space is dark and moody with wooden tables and lots of greenery to give it warmth.

“When this position came up, we knew we had to take it,” says TJ.

“We have worked hard to create this menu and to get all the elements working together. We just want to show Canberra that we can offer a very welcoming experience that is also going to be exciting in terms of the dishes.”

Having had a slow launch in mid-December, TJ and Sera were keen to usher in the new year with new diners­–offering a lunch deal of two courses and a glass of wine (or beer or soft drink) for $45 or three courses and a wine for $55.

“We think we have created something pretty special and we want to show the city what we can do.”