NEW KITCHEN ON KITCHENER
Calling all foodies, this one’s for you! Melbourne’s celebrated Flinders Lane restaurant Salted Egg has set up its second restaurant in Darwin, much to the delight of all of our tastebuds.
WORDS TIERNEY WHITE
IMAGES DISHIN’ UP DARWIN
WITH A LOYAL following in its hometown of Naarm/Melbourne, it hasn’t taken long for mouths to water and chins to wag about Salted Egg’s second digs in Garramilla/Darwin, despite only cracking the doors open in May.
With warm, tropical décor, relaxed vibes, moody lighting, and the option to dine inside or al fresco, it’s a welcome addition to the Top End food scene, nestled neatly under the Adina Vibe at the Darwin Waterfront Precinct on Kitchener Drive.
“I’m really excited, because I can see everyone just enjoying it. Everyone loves it,” he says.
“It’s good to work with Sean because he has his style of cooking as well, where he fusions with most of the food, and then I have a strong background in Asian cooking as well, because I've been working in an Asian restaurant … but because I'm Malaysian, so we all know what to cook.”
Thomas says it’s been great to team up with Langat, the two developing a strong partnership and respect for one another over the kitchen hotplates.
“Mark also has a deep understanding of flavour, and we both gravitate towards bold, punchy food … We worked closely together to deliver the first new menu at Salted Egg Melbourne, which was a great success and really set the tone for the brand,” he says.
“When the opportunity in Darwin came up, I actually suggested it to Mark. He’s always been driven to grow, and I felt it was the right move for him. He took the plunge and relocated, and I’m incredibly proud of that. It also gave me a lot of confidence knowing the Salted Egg brand would be in good hands up there.
“I definitely miss having Mark in my kitchen. He’s a great person to work with. He always brings energy, has a big smile, and can lift the mood of any service. I’ve always believed in developing people to eventually surpass you, rather than holding things back. Too many chefs gatekeep knowledge, but I think sharing what you know is what pushes the whole industry forward.”
Langat’s warmth and energy Thomas notes is evident in the plates that land in front of diners. To make things extra meaningful, Langat credits his mother Emily for his love of cooking, as he learnt how to cook growing up in his hometown of Borneo, Malaysia. Her influence is present on the menu.
“I always helped her in the kitchen, how to prepare this and that … It’s actually her sambal recipe on the barramundi!”
With the view to offer the freshest flavours and to champion local produce, the menu features Northern Territory sourced Humpty Doo Barramundi – with Emily’s sambal! – Kakadu plums, saltbush, and finger limes. Seafood is a hot tip, with scallops and barra enhanced by herbs and spices, and the chilli soft shell crab is already a favourite among diners.
Other highlights on the main menu include a Wagyu porterhouse, Szechuan duck, and a range of curries, whilst the small plates menu dishes up dumplings, spring rolls, chicken wings, and bao buns. If you’ve got a sweet tooth, make sure you save room for some NT mango sticky rice, banana jackfruit spring rolls, or shaved ice with pandan coconut jelly. Yeah, alright, if we have to.
The wine list is short but sweet, curated to ensure each dish has a liquid counterpart, whilst the signature cocktail menu offers concoctions crafted to delight palates as much as the dining menu.
Of course, if you’re unsure what to order, the friendly team is more than happy to make suggestions on both food and beverages, and also offers a multi-dish express lunch menu and Feed Me set dinner menu if you’re happy to fully hand over the reins.
Salted Egg Manager Darsh Ramesha is the friendly face that greets you, and says he hopes diners walk away from the Salted Egg having experienced something special.
“I think it's a unique experience that we're providing for our guests here … And I think we have a nice and unique destination for everybody to come and explore. Driving the guest satisfaction and the loyalty, that's what we're going [for],” he says.
“Our approach is kind of like every dish has its own storytelling. It comes from different parts of Southeast Asia … everything has its own story to it. And, you know, when [guests are] having a good conversation and exploring the different flavours.”
Salted Egg is open daily for breakfast, lunch and dinner, with all dietary requirements catered for, and little ones can also tuck in with a special kids’ menu. Whatever you’re craving – be that a feed, a drink, and maybe some people watching – go and give Salted Egg a crack.
