Indonesian Modern High Tea at Salt & Palm
Salt & Palm is not just any other bar and eatery. It passionately serves delicious Indonesian flavours and supports the community with its crafts.
Located in the heart of trendy Glebe, Salt & Palm brings Indonesian street vendor-style food mixed with traditional favourites and refreshing cocktails served in a whole young coconut.
Their craft beers are sourced from local breweries within the Inner West region, and the natural wine list is sourced from interesting small-batch Australian wineries, with their single-origin coffee sourced from their friends at The Q on Harris in Pyrmont who are passionate about the quality of Indonesian coffee beans as well as the well-being of its growers.
Salt & Palm is also home to Australia’s very first and only Indonesian High Tea menu!
All the staff members are polite, friendly and attentive.
Décor and Atmosphere:
Upon arriving at Salt & Palm, you cannot help but notice how inviting it is. Salt & Palm is a modified house with an open and airy outdoor dining setting with offerings of lush greenery.
Inside the restaurant, you are greeted with an intimate dining experience with romantic and chic touches. There are many cosy nooks, perfect for those who want to enjoy a quiet brekkie, lunch or dinner.
The ambience is relaxing and enjoyable with the low lighting to quickly lose track of time by enjoying the exotic Indonesian flavours and admiring all the nooks and crannies of the restaurant, from old fireplaces to refreshing wallpaper.
The menu features a truffle, breakfast and lunch, and their new Indonesian High Tea Menu.
The al la carte menu features truffle-inspired dishes, Indonesian breakfast items such as Rendang Sandwich, Dabu-Dabu Bruschetta, Black Sticky Rice & Yoghurt, as well as Australian breakfast items including, Bacon & Egg Roll, Salt & Palm Breakfast Plate with Indonesian fusion, and more.
The lunch menu includes satays, rice and noodle dishes, Balinese-inspired dishes, and the Set Menu with non-vegan and vegan options.
The standard Menu and Set Menu
The High Tea Menu ($55pp-min. two people) includes:
Mini banana chocolate tart
Cendol coconut panna cotta, jackfruit, palm sugar syrup
Indonesian spiced layer cake
Pandan chiffon cake
Cheese chiffon cake
Beef rendang puff pastry
Prawn woku, tempe crackers
Egg mayo balado crackers, tobiko
Coffees, teas, and the option to add bottomless wines and cocktails for $35.00.
The High Tea Menu
Our menu was changed slightly due to my nut allergies. Instead of most of the sweets above, our sweets consisted of seven traditional sweet and savoury treats:
Mini Kueh Dadar (Rolled Coconut Crepes)
Black rice pudding with coconut
Potato Mud Cake (Lumpur Kentang)
Cendol coconut panna cotta, jackfruit, palm sugar syrup
The savouries were the same except for the beef rendang puff pastry, which was swapped for corn fritters- sweet corn and parsley fritters.
For our drinks, we both chose Chai Lattes.
Food & Drinks
The High Tea Food
The bottom layer consisted of corn fritters, Prawn woku, tempe crackers, Egg mayo balado crackers, and tobiko.
The Prawn woku, tempe crackers were such an interesting take on “bruschetta” It had lashings of fresh prawns, tomatoes, Spanish onion, hints of aromatics and a dollop of creamy sauce served on a crispy tempe cracker.
This savoury treat was packed with freshness, flavour and texture. With each bite, the ingredients burst to life, creating a dance of flavour and texture on the palate.
The tempe cracker was cooked perfectly. It was crispy, and the slight char added a unique taste to the savoury treat.
All the flavours worked well together, creating the perfect union of fresh and aromatic ingredients combined with the crispiness of the cracker.
The Prawn Woko, Tempe Crackers
The next savoury treat was the Egg mayo balado crackers, tobiko. This Indonesian take on the humble creamy mayo egg was exquisite. The eggs were cooked perfectly, and the combination of the balado sauce (sauce made from red chillis, aromatics, kaffir lime and coconut or palm oil) bought the humble eggs to life with a burst of flavour with a mild hint of spice.
Overall, this dish was delicious and packed with flavour. However, I would have liked a little more spice.
The Egg mayo balado crackers, tobiko
The corn fritters, unfortunately, were a slight letdown. They were slightly too oily and couldn’t get the corn taste or texture due to the excess oil.
The Corn Fritters
The following two tiers consisted of sweet treats: Mini Kueh Dadar (Rolled Coconut Crepes), Black rice pudding with coconut, Potato cake and coconut, and the Cendol coconut panna cotta, jackfruit, palm sugar syrup.
The Mini Kueh Dadar, Black Rice Pudding with Coconut, Potato Cake & Coconut, and the Cendol Coconut Panna Cotta, Jackfruit & Palm Sugar Syrup
The eye-catching Mini Kueh Dadar roll was packed with sweet yet delicate bursts of flavour. This mouthwatering sweet treat had the right amount of shredded coconut filling and was sweetened to perfection with golden palm sugar.
The filling was absolutely spot on with the right amount of sweetness, and the texture of the shredded goldenly sweet coconut complimented the delicate, soft pandan pancake exquisitely- it was like a perfect marriage of flavour and texture.
The pancake was thin, light and had such a delicateness to it. United with the coconut filling, this petite treat cannot be faulted.
The Mini Kueh Dadar Roll
The Black rice pudding with coconut hit the palate with such intensity of exotic tastiness. The combination of the nuttiness from the rice with the creamy, delicate flavours of coconut, followed by hints of sweetness, created a culinary wonderland in the mouth.
It had simple yet unique and mouthwatering flavours. All the ingredients married together marvellously.
The Black Rice Pudding with Coconut
The Potato Mud Cake (Lumpur Kentang). Wow, what an aperitive little treat this was. The starchy potato combined with the tropical, slightly nutty and sweet coconut worked so well together that it left your taste buds craving more.
The potato mud cake had a surprising texture; it wasn’t chewy, yet it had a soft mushy-like texture, and the char on the outside added a caramelised-like taste. It was soft and comforting, almost like a potato mash, minus the smoothness and with hints of sweetness.
The Potato Mud Cake
The final dish was the Cendol coconut panna cotta, jackfruit, and palm sugar syrup- this panna cotta sweet treat awakened the senses and was textural overload, from the cendol (green worm-like jellies) to the smoothness from the panna cotta and jackfruit.
The Cendol Coconut Panna Cotta, Jackfruit, and Palm Sugar Syrup
Overall, our High Tea experience was delicious and flavoursome with exotic and authentic Indonesian ingredients.
All the dishes were presented and executed beautifully. Executive Chef Natasya Soetantyo did a marvellous job at creating this genius and delicious Indonesian High Tea.
Every ingredient was fresh, prepared with perfection and tasted spot on. There was vibrancy, textures galore, and mastered balances of sweet and spicy.
Natasya and her team at Salt & Palm captured the authentic flavours of Indonesia and presented a delightful High Tea exotic experience.
We cannot wait to return and try the other menu.
for the website.
22 Glebe Point Rd, Glebe
Monday & Tuesday: Closed
Wednesday & Thursday: 5pm-9pm
Friday & Saturday: 12pm-10pm
Street parking on Glebe Point Road can be difficult to find and is metered. There is street parking on other streets nearby; however, this can be difficult to find too.
If street parking cannot be found, parking at Broadway Shopping Centre is less than a 5-minute walk (based on where you park)
to Salt & Palm.
Glebe Lightrail is a 15-minute walk approx.
Available bus numbers in the area:
433 (Balmain Gladstone Park / Central Pitt St Route)
431 (Glebe Pt Rd / Martin Place City Route)
370 (Leichhardt Marketplace / Coogee Route)
The closest bus stops (from either direction) are Glebe Pt Rd at Broadway and Glebe Pt Rd at Cowper St. Both stops are about a 3-minute walk to Salt & Palm.
261649 - 2023-07-26 09:03:39