Cairns is one of those fabulous holiday destinations where there is so much natural beauty, between the crystal clear waters, great barrier reef and the amazing Daintree rainforest area. There's also a relaxed vibe up there, where nothing feels rushed, which makes for a very relaxing time away!
Our last lunch, before heading on the plane, was at Salt House, which came highly recommended by a couple of Cairns locals. We had previously walked past at night, and as it has both a bar and restaurant, the place was packed during the evening.
To enjoy the beautiful views, I would recommend coming during lunch time. Salt House is located right on the esplanade with waterfront views. We arrive at 11:30am for an early lunch since we have to head to the airport in a few hours. The service is friendly and attentive, and though the kitchen doesn't open until 12pm for lunch, we are promptly given our pick of a seat, and menus to peruse whilst we wait.
Garlic & parmesan pull apart
Served with Australian olive oil and balsamic reduction, dips & olives. The garlic and parmesan bread is served warm, just fresh out of the oven.
Sand crab carbonara
A delicious and creamy mixture of pancetta lardons, leek cream, chives, parmesan and truffle oil with fettuccine pasta. This dish was packed full of flavour without being too heavy. A generous serving of the sand crab too.
300g wagyu rump served with paris mash, steamed green vegetables, mustard jus
A perfectly cooked to medium-rare piece of 100 day grain fed steak from Casino, NSW.
Salt House gives the option of choosing your plating option with the side dish selection of your choice, from 5 choices. I choose the mash and vegetable option, but there were some other tempting options too - like wild mushrooms with soft polenta, chives and porcini jus. Choices, choices, choices!
Palm glazed pork salad
This dish has a distinct asian flavour with green papaya, peanut relish, chilli, sprouts, coriander, shallots, nahm jim. The pork belly is crisp and absolutely delicious!
Since we still had a bit of time to go, I couldn't resist getting some desserts to share.
Ginger creme brulee
Caramelised pineapple, petite meringue, lime zest and coconut. The shallow dish allows for maximum toffee to custard ratio. With a tap of the spoon, the top layer is cracked through to reveal the ginger infused brulee. It pairs exceptionally well with the coconut sorbet and zesty fresh pineapple.
Macadamia baklava roulade
Local figs, honey mousse, orange segments and cinnamon
A fantastic meal to end our time in Cairns. Highly recommended!