The restaurant has now opened its doors and is serving up a meu of grilled specialties, crafted by Executive Chef Angelos Kallienteris.
Home to Muscat’s first-ever dry-aging refrigerator and oyster bar, Pink Salt Grill at JW Marriott Muscat uses the very best quality ingredients to offer a menu that includes foie-gras, beef tartare as well as dry-aged steaks, fresh seafood and a selection of oysters.
Pink Salt utilises three signature steakhouse cooking techniques: the smoky uses the parilla grill, the controlled-cooking method uses Montague grill, and the Josper oven method of cooking at high temperatures.
“The concept of Pink Salt is founded on the principles of freshness and simplicity, incorporating the finest ingredients obtained from local farmers and suppliers and impeccable storage techniques. The caringly crafted menu supports seasonal cooking to ensure the freshest flavours all year round. Catering to grill lovers and offering multiple cooking methods, every single dish is prepared and served exactly how it’s meant to be,” comments Giuseppe Ressa, says JW Muscat General Manager.
