A Celebration of Food, Art and Music at Salt

Salt bar and restaurant has opened its doors at 163 Salthill in Galway.

Inside, abstract art, live jazz and chesterfield sofas make for an art deco feel. There is a big focus on food and drinks including cocktails, an extensive wine list, prosecco and tap and craft beers. Food wise, they haven’t been afraid to play with contrasting flavours and textures.

It opens from 12 noon till late with lunch, dinner and light bite offerings. The lunch menu has a fish bouillabaisse and a range of salads and sandwiches including chargrilled bavette of Irish beef with cress, wild rocket, pickled onions, radish, Cashel Blue bonbon and horseradish dressing.

Among the starter options is a salad of heritage tomatoes, Toonsbridge mozzarella, McGeough’s air-dried Connemara ham, basil leaves, balsamic and olive oil emulsion. There are also king prawn, monkfish and salmon Skewers with charred lemon, baby gems, pickled cucumbers, carrots, red onions, mint and lime yoghurt, with toasted pitta bread.

The grill is fired up from 12 noon and as well as the daily catch and 8oz beef burger, there’s a selection of tacos (fish, crispy pork belly or baked goat’s cheese), a mixed grilled selection of fish and shellfish and fish and chips Salt style.

Dinner begins at 5pm with starters including baby squid a la plancha, salmon tartare, baked Camembert bonchoix, heritage tomato salad and black pudding with apple-smoked pancetta puffs. For mains try sweet potato, cauliflower and aubergine korma, North African-style plate of Irish lamb or the fisherman selection.

In-house desserts include roasted peaches with mint and star anise soup, shortbread and vanilla cream; strawberry and basil panna cotta with crushed meringue; a chocolate delice with salted caramel, Teeling whiskey ice-cream and hazelnut crumbs; and an apple and cinnamon tarte tatin, served with honey-glazed grapes, rum and raisin crème anglaise.

"We decided to open Salt for a number of reasons. We felt that there was a real gap in the market in Galway for this type of venue, somewhere you can sit down in a very relaxed comfortable environment, enjoy really well cooked sophisticated food along with an original and exciting cocktail menu, and then after dinner unwind with a drink or two and listen to great live music.

"Salthill is the perfect location for this type of venue, away from the hassles of the city centre and in easy walking distance of the city, Barna, Knocknacarra, Taylor's Hill, and in the middle of Salthill village itself," said Luke Anthony, of MD Elvertex group and Salt Galway.

Salt Executive Chef Jose Vega is from Bordeaux, France. He says he has an obsession with fresh, clean, honest ingredients.

For more information on Salt, visit www.saltgalway.com.

To Top