Salted Egg to offer a new take on vibrant Asian flavours

Salted Egg is a Melbourne eatery known for its buzzy vibe and vibrant Asian flavours. 

Now the Flinders Lane restaurant is undergoing a flavour re-shaping with the arrival of well-travelled Sean Thomas as executive chef. 

Thomas is aiming to take the restaurant into a new chapter, beginning with a new menu shaped by his training in both south-east Asian and Mediterranean culinary traditions.

Thomas has worked at Melbourne icons MoVida, Gingerboy, Sezar and Shukah and travelled through Asia before cooking at fast-paced Madame Hanoi in Adelaide. 

He will be overseeing food at both Salted Egg and The Q rooftop bar in the Quincy Hotel. 

“South-east Asian flavours and spices that made Salted Egg such a favourite remain at the heart of every dish, with exciting new dishes that highlight Australian produce also featured,” he says. 

“We’ve also introduced some Asian-fusion influences into the menu - modern interpretations that may not be traditional but stay true to the distinctive flavours of Asia.”

The chef recommends the Shark Bay scallops with fermented chilli butter and pickled fennel, and the Skull Island king prawns grilled in a dry laksa paste with rich coconut cream and crispy curry leaves (see below). 

In addition to the à la carte menu, the restaurant has added a set menu option for guests who’d like their tasting journey chosen for them across breakfast, lunch and dinner service.  

“The chilli scrambled egg (outstanding!) remains a favourite on the breakfast menu but the new eggs Florentine with yuzu hollandaise and our take on French toast are just too good not to try,” Thomas says. 

“Salted Egg is all about big flavours, vibrancy, and pace. “It’s a fun, fast-moving kitchen with a great team, and the food needs to deliver impact. Guests come here for an experience, and consistency and energy are everything.”

“Today, we’re also excited to announce that a flavour packed adventure is on the horizon as we take Salted Egg’s vibrant energy and bold flavours to the Top End, with Salted Egg Darwin set to spice up the local food scene later this year.”

The eatery's popularity will see it open a Darwin outlet later this year. Stay tuned.   

Salted Egg Melbourne is open seven days a week for breakfast. Tuesday to Friday for lunch and dinner from Tuesday to Saturday. Bookings via OpenTable.

Images: Kristoffer Paulsen

Taste country wines in city style

Urban cellar doors are growing in popularity, bringing the tasting experience to time poor city dwellers.

Vinesmith, which operates Blue Pyrenees Estate and Glenlofty Estate, offers wines from both those labels at its Melbourne cellar door at 1 Flinders Lane.

Blue Pyrenees Estate, established in 1963, is renowned for its estate-grown wines, including the high-end Richardson Reserve and Estate Red.

Glenlofty Estate, meanwhile, is known for shiraz, roussanne/marsanne blends, and its cabernet sauvignon.

With these two estates in its stable, Vinesmith is now the largest wine producer in the Pyrenees. The wines are very well made.  

Glenlofty was purchased by the Richmond-Smith family in 2010 and took over Blue Pyrenees in 2019

Wine lovers can now experience both Glenlofty and Blue Pyrenees first-hand at Vinesmith City Cellar Door in Melbourne’s CBD. The facility was opened late last year and offerings here include wine bar and shop, bistro/restaurant.

A range of paid-for curated tastings is on offer.