Summer Salt
Summer Salt has the whole of Elouera Beach in front of it, and it has been at this end of Cronulla for more than two decades. Inside, the fit-out is modern and minimalist, which leaves the water and the weather to supply the colour, and the horizon to run unbroken across the windows. It is a restaurant and a bar, open Wednesday to Sunday, with lunch from midday and dinner from 5.30.
Seafood leads the menu, and the rest of it is modern Australian: fresh produce, in season, with a run of contemporary favourites beside the fish. The bar mixes its own cocktails as well as the classics, and the wine list is a long one, Australian and imported. Wine and champagne can be brought in for $18 corkage a bottle, and children have a menu of their own.
The room handles a table for two and a party of 60, and is set up for both. Groups of 11 to 30 pick one of two set banquets, and anything larger than that goes to the events team: the main dining room divides in two, the bar can be booked on its own, and the whole restaurant is available for exclusive hire.
The room
Menus
Seafood first, then the season
Three menus: food, beverages and one for children, each updated as the kitchen changes them.
Private dining
From 14 to 220
Events run to 190 seated and 220 standing, and the restaurant divides: 48 places north, 76 south, 60 at the bar and 14 in the private room.
190 seated · 220 cocktail
Capacities run to 190 seated and 220 for a cocktail party, with the smallest of the private spaces taking 14.
Summer Salt
What's on here
An SRG Hospitality venue
Summer Salt is one of the SRG Hospitality venues, a group Bill and Kathleen Drakopoulos started in 2000 and that Daniel Drakopoulos and Perry Drakopoulos now lead as managing directors.