Commanding a fine view of Stanley Bay and the waterfront promenade, Rocksalt, which occupies the site of the former Bayside Brasserie, is an informal modern Australian bistro specialising in fresh seafood.
The design, which includes an oyster bar as a central feature, also has a maritime theme and takes full advantage of the abundant natural light coming through the big-picture windows.
The menu has been created by Australian executive chef Timothy Maudson and consists largely of popular classics with, as Maudson puts it, 'a few creative twists'.
He has also selected the different types of rock-salt shavings which diners are invited to sample, with artisan breads and olive oil, while waiting for their appetisers, and will suggest appropriate combinations of salts and dishes - based on flavour and intensity - for those wishing to add a few pinches. The restaurant is geared to relaxed all-day dining, and offers an a la carte menu, chef's special set menus for lunch, tea and dinner, a children's menu, and blackboard specials including a range of fresh seafood.
Signature items include salmon and king fish tian with citrus soba noodles dressed in a sesame ponzu sauce ($108); king prawn capellini with seaweed, chilli, spring onion and coriander ($168), and baked blue-eye cod fillet with baby potato salad ($208).
The grill selection features wagyu sirloin beef ($358) and Boston lobster ($480), and other options include mussels ($148), king clams ($128) and prawns ($178) steamed in a selection of sauces - among them herb citrus and white wine, coconut laksa, or spicy tomato.