Salt Days – Past to Present at Mojo

Published on: 04-Oct-2016
Salt Days – Past to Present at Mojo

Allowing the food to tell the stories, Luke will host an intimate dinner that covers 20 years of culinary history. Starting from his first restaurant, Salt in Darlinghurst to this very day where he has 19 restaurants found across five countries.



Mojo by Luke Mangan
8 Danks St, Waterloo NSW 2017


Wednesday, 5 October; 6.30pm


Exclusive to Citi customers $120 per person; includes matched wines (standard   pricing $145pp)


Purchase your tickets here and use the promo code ‘CITIVIP’ when booking.



 “SALT DEGO MENU” by Luke Mangan


Saffron & walnut bread, with olive oil and dukkah

I love to travel the world and experience culture through a country’s cuisine. It was during one of my very first trips to America in the late 90’s when I stumbled across Daniel Bouley’s bakery - here I tasted his amazing range of breads and was completely inspired to create my own when I opened my first restaurant, Salt in Darlinghurst.


Quail Egg, Celery Salt & Sugar

Salt is the purest mineral and for me, simplicity is my ethos to produce and good cooking. This dish focuses on yin and yang – salt and sweet – between the celery and the brown sugar and the softness of egg yolk. This was the first amuse I served at my first restaurant, Salt Darlinghurst. 


Coconut broth, prawn & spices 

Although evolved from the original, my very first dish from Salt Sydney is still found in all of our 19 restaurants around the world. Although a signature dish, I give each of our head chef’s autonomy to place their individual flair to it.


Kingfish sashimi, Ginger & Shallot, Rocket, Persian Feta 

My first restaurant in Asia was in Japan and following my first trip there in 1996 –  I was completely mesmerised!  The freshness, the intricacy and ethos towards allowing ingredients to speak for themselves inspired me to bring in a classic Japanese dish into my own menus. Today a signature course found across all five countries, our Kingfish sashimi is definitely one of my favourites with delicate ginger shallot dressing and the creaminess of the feta goats cheese


Raviolo of prawn, scallop & Vietnamese mint, cauliflower puree, tomato & harissa  

This was a dish I proudly placed on our menus at Salt Darlinghurst. Combing Italian, Asian, French and Moroccan flavours, this is a dish we have continuously evolved by showcasing seasonal produce and ingredients.


Corn fed Duck breast with maple & lavender, almond cream, turnips & broad beans

In 2002 I was humbled to have the opportunity to cook for the James Beard Foundation Dinner in NYC. Having always loved game meats and maple flavours, I was determined to uncover a dish that highlighted both.


Lamb with mushroom duxelle & dried olive, wild Garlic & Corella Pear, pickled pumpkin, Cinnamon sauce

Being the youngest of seven boys, home cooked, hearty meals played a huge part of our everyday dining experience. My mum was an incredible cook and always encouraged my interest in cooking and flavours. This dish plays homage to my mum’s delicious sausage roll recipes – a treat that to this day I still cannot get enough of!


Liquorice “2016”

Despite initially creating this dish 22 years ago, our classic liquorice parfait has been evolved over 15 different times. Coupling two of my favourite flavours – liquorice and lime, this dessert is subtly sweet yet surprising. Don’t let the name trick you – I guarantee you will love it! 

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