Thursday, April 11, 2024

Salut Private Dining @ Grange Heights - A New Private Dining Concept By Chef Karl Dobler


Celebrate and entertain your friends and loved ones in this beautiful, intimate space. Welcome to Salut Private Dining, a new dining concept helmed by Karl and Jessica - one with excellent culinary skills, the other with impeccable taste.


Austrian Chef Karl Dobler's culinary repertoire spans from Michelin-starred restaurants to luxury hotels across Europe and Australia. You might also remember him from Flutes Restaurant or then Restaurant Salut Private Dining in Dempsey. With great respect for classic flavours and culinary techniques, Chef Karl personally sources fresh seasonal ingredients and carefully prepares them. While contemporary European cuisine is his speciality, he is adept at Asian and Peranakan cooking and whips up a very popular Prawn Noodles. Meanwhile, Jessica works her magic to create the perfect ambience for your dinner event and can set the table for personalised themes. Tonight, we're enjoying a romantic candlelit table set with white roses and artfully strewn crystals.


As guests stream in, smartly dressed wait staff warmly welcome them with flutes of champagne and canapés of the most luxurious degree - smoked salmon with cream cheese & caviar, beef cheeks mini puffs and burrata & tomato mini toasts. Feel free to bring your own wines and spirits. There is no corkage charge. A generous policy!


A dish of Hokkaido Scallop Carpaccio appears in front of us. It's delicately sliced and draped like a flower, drizzled with truffle soy dressing and some olive pearls.


As White Asparagus is in season, the Chef prepares it as a warm appetiser served with a soft hen egg, truffle hollandaise and bellota ham, which is the finest grade of Jamón ibérico with a smooth texture and a rich, savoury taste.


Next comes a pan-seared NZ Bass Grouper prepared with artichoke mash, edamame, and scampi glaze. The fish's flesh is firm, white, and flaky. Delicious!


We got to try the Chef's signature Crispy Roasted Suckling Pig, which had a crackling skin. It is served with smoked pancetta cabbage, rosemary potatoes, and star anise jus.


The dessert was well-timed. We caught an aromatic whiff of the soufflés baking as we were about to finish our main course. Out from the kitchen came those piping hot ramekins of Passionfruit Soufflé, baked with real fruit bits. It was delightfully melty and absolutely enjoyable.


We thought dinner had come to an end but were presented with Hand-rolled Hazelnut Chocolate Truffles. As a chocolate lover, I can only say that I wished I had the whole tray to myself.


Afterwards, a fine selection of Cheese, Dried Fruits, and Crackers accompanied the post-dinner wine and conversation.


Although newly opened, Salut Private Dining has already received strong interest from regulars, who invite Chef Karl to their homes for private catering. A minimum party of 6 persons is required, and the dining room can accommodate up to 20. Typically, a 5-course menu starts from $198 per pax, with no service charge or GST. If interested, do reserve at least 2 weeks to 1 month in advance.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavors and experiences. Note: This is an invited tasting.

Salut Private Dining
Grange Heights
15 Saint Thomas Walk
Singapore 238145
Tel: +65 9831 3067
Nearest MRT: Great World (TE Line)

1) Alight at Great World MRT station. Take Exit 5. Walk to bus stop at Riva Lodge (Stop ID 13071). Take bus number 32, 54, 139 or 195. Alight 1 stop later. Walk to Saint Thomas Walk street. Turn right onto Saint Thomas Walk street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Great World MRT station. Take Exit 5. Walk down River Valley Road towards Saint Thomas Walk. Turn left onto Saint Thomas Walk. Walk to destination. Journey time about 8 minutes. [Map]

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