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

Punchy Asian flavours shine in Melbourne

Asian restaurant Salted Egg has a couple of strikes against it from the start.

First it is in a hotel, which will dissuade some potential patrons, and secondly it is on level one with zero street visibility, meaning some diners might well walk past without even knowing it exists.

Which would be a mistake on their part.

Not only does Salted Egg offer Thai-accented food that is delicious and well priced, it is also obviously on the radar of quite a number of food savvy Melbourne folk.

I'm in house on a Thursday night and even though the weather is not particularly appealing (it's Melbourne folks), the pace is buzzing with a number of large groups clearly enjoying themselves immensely.

The vibe is helped by a helpful and efficient young service team - a welcome rarity in these times of staff shortages.

Salted Egg is located in the Quincy Hotel Melbourne (review later this week), which is also home to The Q rooftop bar - a great spot for a post-work drink, and with spectacular views from above the CBD.

The food in Salted Egg is vibrant and flavoursome - it turns out executive chef Adam Woodfield has worked at both Chin Chin and Jimmy Liks, two of Melbourne's star Asian eateries.

So think Thai-accented, hawker food market-inspired south-east Asian cuisine that rewards those with a an adventurous palate. Pungent and punchy. 

There is even a Thai-inspired breakfast menu - the chilli scrambled eggs on sourdough with crab meat, Sichuan oil and crispy salt bush are exceptional.

For dinner, you can choose from a degustation menu - ideal for groups - or order al a carte.



For fresh, tangy palate cleanser start with a pomelo betel leaf with caramelised coconut, chilli and mint (above). It is delightfully crunchy.

Next up I opted for prawn and ginger dumplings with Sichuan oil and prickly ash salt (second image): funky and filling.

My main course (top image) was a huge and satisfying stir-fried roast duck with crispy egg noodle, yellow bean sauce and pickled chilli Probably not the sort of dish you'd cook at home, but perfect for sharing with friends.

I was urged to try a dessert and the colourful pandan and white chocolate mousse with ube ganache, coconut jelly and coconut crumble (below) transported me to Malaysia, gastronomically speaking.

There is a huge selection of cocktails - as befits the party vibe - but local craft brewers like Moondog, Stomping Ground and Hop Nation are well represented on the drinks list. 

There is also a short, but well curated, selection of wines by the glass with the In Dreams 2021 Pinot Noir a particularly good match for the duck dish.

Salted Egg is on Level one at The Quincy Hotel Melbourne, 509 Flinders Lane, Melbourne, VIC 3000. Breakfast 7am-11am daily; lunch noon-3pm Tuesday to Saturday; dinner from 5pm Monday to Saturday.

For full details see https://saltedeggmelbourne.com.au/

The writer was a guest of The Quincy Melbourme