SALT ON THE BEACH, North Fremantle

by JENNY D’ANGER:

Everything was “awesome” at Salt on the Beach, judging by the amount of times our delightful waiter use the adjective. I think we stopped counting at 22.

But she wasn’t far wrong, spring sunshine wafted in on a salt-laden breeze as we perused the Asian-infused menu, and as far as I could see everything was right with the world. Awesome.

The menu is pretty awesome too, with an extensive choice of share plates and larger shares.

We passed on the angry duck, a snake bean curry with sesame and yellow rock sugar ($28), and the 12-hour beef brisket ($22), but were tempted by the Huon salmon with beet root infusion, ginger and buttered hokkien noodles ($32).

Instead we opted for smaller share plates, so we could sample more of the beachside eatery’s wares.

We went a bit overboard after being told the dishes were small, which they weren’t: “Awesome,” our waiter said as we ordered some delicious Turkish bread with evoo and balsamic ($10) and the salt and pepper squid ($23).

“Awesome,” she said to the Bali bite fish ($18).

The vegetarian spring rolls were also “awesome”, but “awesome” was said at fever pitch when we ordered her personal favourite—the beer-battered chips ($11). She was spot on there, they were some of the best I’ve ever eaten.

The barramundi was, I am sad to report, not awesome and that’s disappointing for a beachside restaurant and a dish that should be a top-notch staple. The fish was over-cooked and spongy. Its mix of flavours however, which included coriander, peanut and pandan sauce were delicious.

Our squid was cooked to perfection, melt-in-the-mouth tender with a pleasant, peppery crunch, and the spring rolls were absolute winners—four huge serves of crisp pastry and a very flavoursome vegetarian filling. The sweet, chilli-tomato sambal they sat on was divine.

We couldn’t eat more than two and asked for a doggy bag, but one of the spring rolls met with an accident, falling on the floor en route. The lovely folk at Salt cooked us up a replacement—now, that’s awesome.

The dessert menu looked pretty good, with interesting dishes such as kaffir lime and coconut brulee, with green papaya and pineapple and mint salsa ($14), and a fondant au chocolat, a molten centre of gurgy chocolate with a creme fraiche ($16). But even our separate sweet stomach were saying no.

There’s always next time to experience the awesomeness of dessert.

Salt on the Beach
44 Port Beach Road, North Fremantle
Phone 9430 6866