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<h2>AUSTRALIAN PAR EXCELLENCE. Australian chef Luke Mangan has made a name for himself, and a sizeable F&amp;B empire, by crafting cuisine that exemplifies the best aspects of his home country’s culinary traditions &#8211; namely utilizing the best, freshest ingredients and showcasing them with clean, uncluttered dishes and contemporary twists.</h2>
<p style="text-align: center;"><img loading="lazy" decoding="async" class="aligncenter  wp-image-18656" title="_MG_0008" src="https://backend.daman.co.id/wp-content/uploads/2013/06/MG_0008.jpg" alt="" width="560" height="374" srcset="https://backend.daman.co.id/wp-content/uploads/2013/06/MG_0008.jpg 1000w, https://backend.daman.co.id/wp-content/uploads/2013/06/MG_0008-300x200.jpg 300w, https://backend.daman.co.id/wp-content/uploads/2013/06/MG_0008-900x600.jpg 900w" sizes="(max-width: 560px) 100vw, 560px" /></p>
<p>He has successful restaurants in Sydney, Tokyo, Singapore and now, Jakarta with the opening of Salt Grill (Altitude, The Plaza, 46th floor, Jl. MH Thamrin. Kav 28-30,Jakarta; 62 21 2992 2448; lukemangan.com). Located in the Altitude restaurant complex, situated on the 46th floor of The Plaza building, Mangan’s latest restaurant features warm wooden interiors with pop art embellishments, stunning views and fabulous food. The menu includes many of Mangan’s signature dishes which find balance in bold flavors, such as his crab omelette with enoki mushroom salad and miso broth or his terrific take on chateaubriand, which he pairs with chargrilled asparagus, pancetta, bone marrow and a Maderia wine sauce. Be sure to save room for his signature dessert, a tangy yet smooth liquorice parfait with lime syrup.</p>


Restaurant Review: Salt Grill

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