Salt Restaurant.
With Respect to Ingredient & Technique.
Modern French and Australian inspired dining on the Great Ocean Road.
Seasonal Autumn Harvest Dinner
SOLD OUT
A celebration of autumn flavours and growth hormone free beef!
Join us for an unforgettable four-course Black Angus Beef dining experience, crafted with the finest, responsibly sourced organic Black Angus from the Providore Farm (Narrawong). This premium beef is free from chemical sprays, artificial fertilizers, drenches, and growth hormones—just pure, high-quality, ethically raised meat.
Who are we?
We are a 40-seat eatery that focuses quality over quantity. This is quality of ingredients, quality of service and quality of experience. We never skip on following the process, we handmake all our own pasta and bread and never sell you a meat we did not prepare, season or cook ourselves.
At Salt Restaurant, we believe that dining is more than just a meal; it's an experience. Nestled in the heart of Warrnambool, our restaurant is a haven for food enthusiasts and casual diners alike. We pride ourselves on offering a diverse menu crafted from the freshest, locally-sourced ingredients, ensuring every bite is a delightful journey of flavor.
Our talented chefs blend traditional techniques with innovative culinary artistry to create dishes that are minimalistic in nature but maximised in flavour.
Step into our eatery and experience fine dining without the pretentious atmosphere.
Join us at Salt and discover why we’re not just a restaurant, but a destination. We look forward to welcoming you and making your visit truly unforgettable.
Book your table today!
About the Kitchen
Matthew McLeod - Head Chef & Owner
With years of experience within the kitchen and management roles in venues throughout Victoria, Matt brings his passion and to the dishes that compose our menu.
As Chef/owner of Salt. Restaurant - his passion to deliver high quality food and fantastic service is paramount. A focus on the ever-changing ingredient selection the Southwest brings, items are treated with a minimalist approach with respect to the natural flavors and textures. His cuisine touches on French with a modern Australian approach.
Matt has worked in various roles at The Royal Mail in Dunkeld, The Press Club in Melbourne, The Caufield Racecourse and other venues - affiliated with Melbourne Racing Club and the Pegasus Leisure Group, The Stone Bar and Grill in Melton, Simon’s Waterfront in Warrnambool, Conlan’s Wine Store & Belfast Dining Room in Port Fairy and many other venues across Victoria.
Darcy Smith - Sous Chef
Darcy became a qualified chef in 2024 after serving out his apprenticeship at a busy local hotspot for brunch.
His favourite cuisine to cook is French and his love of deserts takes priority in the kitchen.
When asked about his passion for food, Darcy replied the following.
“I am extremely passionate about food and care about every single plate and ingredient. I am always striving to be the best I can be and working at Salt under an experienced chef like Matt is such a pleasure”.
“Helping out my grandmother making Christmas pudding each year -which was regarded as the very best- was always a fond memory of mine.
The reason I am a chef is because the opportunities and experiences are endless. The sky really is the limit, due to my hard work ethic from my parents and my passion for food, it really is the perfect industry for me”.
“One cannot think well, love well, sleep well, if one has not dined well.”
— Virginia Woolf