Salon Des Refusés has unveiled its summer culinary programme, debuting a series of thoughtful small plates that capture the breezy essence of a Mediterranean midsummer while respecting local terroir. Rooted in an ongoing dialogue between European maritime traditions and produce from Asia’s coastal markets and regional growers, the newly introduced Summer menu items forgo theatrical flair for crisp textures and clear provenance.
Chef Luca’s study in maritime flavours ranges from light crudos that highlight meticulous in-house curing techniques, to sharing dishes designed for small groups. Cue notable introductions like Flower Crab & Uni, local flower crab arrives in its shell, enriched with sea urchin butter and topped with uni, best enjoyed with toasted country bread on the side; a Japanese Fruit Tomato Salad from the Shizuoka region, simply dressed in Jerez vinaigrette; and crisp Tiger Prawn & Cucumber Blossom Fritti, a deft nod to the classic fritto misto encountered from Milan to Marseille.
Meanwhile, pristine Ebisu Oysters from southern Japan are presented in their natural, unvarnished creaminess. House-cured Smoked Mackerel offers a deeper, more savoury profile, while firm slices of Big Eye Snapper are elevated in a fragrant, multi-layered dressing composed of Sicilian lemon oil, local kumquat, and calamansi, spiked with the subtle perfume of Timut pepper. A highlight is the Sicilian Langoustine Tartare, a measured exercise in salinity and sweetness enriched by lime topped withalmonds from Spain and a generous shaving of wax-aged Greek bottarga from Athens.
Alongside the seasonal menu, Salon Des Refusés continues its rotating Blackboard Specials, shaped entirely by the morning’s catch and available in limited quantities. Depending on what arrives from local fishermen, guests may encounter prized seafood rarely seen on regular menus, prepared simply and served until sold out. Highlights include wild-caught threadfin served with bouillabaisse, saffron potatoes and rouille, with only two portions available daily.
The meal concludes with a light, nostalgic Mango Pavlova, or an elemental 75 per cent dark Chocolate Ganache finished with cold-pressed extra virgin olive oil, Maldon sea salt, and a sharp dust of Espelette pepper that calls to mind the lingering summer evenings of years past.
“There is nothing like that first bite of seafood in the summer,” says Chef Luca. “It always takes me back to happy memories of the long, seaside family trips of my childhood. My hope is by keeping the cooking simple and letting the ingredients do the talking, we can share some of those happy memories with you.”
Reservations are now open here.
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