Salt & Ice
Uptown Parade, Uptown BGC, Taguig
Contact: 0927-085-6045
Facebook: www.facebook.com/saltandicebarph
Open from 4 p.m. to 1 a.m. (Sunday to Wednesday); 4 p.m. to 3 a.m. (Thursday to Saturday)
(SPOT.ph) Try counting the number of decent oyster bars in the metro and you won’t need to use all your fingers in one hand. It’s quite surprising though, since great quality seafood is abundant throughout our archipelago. But we’ve got some good news for those who are fond of these mollusks—there’s a new oyster bar in town that also serves libations like no other, and it’s aptly named Salt & Ice.
Also read: This Boracay Gem Is the Place for Seafood, Drinks, and Stunning Sea Views
Hit up this cocktail bar in Taguig for stellar oyster dishes, boozy sips, and more:
Situated amidst all the other food and beverage establishments, this new watering hole, which officially opened in June, has a simple ebony and yellow signage that’s easier to spot when it’s lit up at night. Once inside, a whole wall of assorted spirits elegantly displayed on a steel shelf will welcome you. On the periphery are classy upholstered chairs in black and cement walls adorned with wooden pallets, but what really adds character to the space is the repurposed boat that’s now a unique lighting fixture by the chic couch area. It’s industrial meets contemporary chic here.
The name represents the two major elements of the establishment—“salt” for the oysters that are all locally sourced, and “ice” for the cocktail concoctions. “This is very much a passion project,” reveals John-Michael Hilton, CEO & President of Visum Ventures Inc. (a.k.a. the folks that brought us Koomi, Oh My Greek, and Zig) who is an avid fan of cocktails and is big on advocacy as well. “Across all our brands in Visum Ventures we have a big advocacy to really support local farmers and we have quality ingredients here in the Philippines. We actually went around—similar to what we’ve done with other brands—we actually meet the farmers, touch and feel the ingredients.” All the oysters served in Salt & Ice are fresh-flown from Aklan everyday and never frozen. “Why go overseas and get oysters from Japan or off the coast of Australia when we have fantastic produce here? Especially in the pandemic, for us to move past it, we really have to support each other.”
Salt & Ice prepares and cooks these oysters in seven different ways, and you can actually try everything at once since these are offered individually. Feel free to create your own assorted platter and choose from Fresh Oyster (P55), Oyster Tempura (P60), Oyster Mornay (P60), Oyster Parmigiana (P65), Oyster Spinach & Malunggay (P65), Oyster Bacon & Cheese (P70), and Oyster Kilpatrick (P70). All are served on a half-shell with the fresh ones over ice, while the rest are over a bed of salt. There’s definitely something for everyone here—whether you prefer the traditional raw oyster with a dash of hot sauce or the baked kind that’s decidedly cheesy and decadent. The Tempura and Parmigiana deliver a subtle crunch, whereas the Mornay, Spinach & Malunggay, and Bacon & Cheese have creamy toppings, and the Kilpatrick has a strong barbecue-like note. Even with all the added flavors, you’ll still be able to taste the oyster’s clean briny flavor and enjoy its soft yet chewy consistency that’s not mushy at all.
Admittedly, these bivalves may be an acquired taste—but don’t fret, as there are other sumptuous choices to feast on and share with your companions. You can’t go wrong with the classic Onion Rings (P190), beer-battered onion rings with signature barbecue salt. This basic bar chow would be good with any alcohol of your choice since it’s easy and light to munch on.
If you prefer a spicy starter, then go for the Chicken Satay Skewers (P370). Grilled meat on a stick is always a hit and this one doesn’t disappoint. Their Indonesian-style chicken is fragrant and already tasty on its own, but it goes to a different level when dipped in the spicy peanut sauce.
Another notable appetizer is the Truffle Mushroom Arancini (P390), which are risotto balls tinged with earthy truffle mushroom, stuffed with stringy mozzarella cheese, then coated, deep-fried, and served with Napolitana sauce. Italian food lovers would appreciate the classic flavor profile of this dish.
One thing here that’s hard to find elsewhere is Sea Urchin Pasta (P610). Although cream-based, it doesn’t feel as heavy like other similar white-sauce dishes. Here, the al dente spaghetti noodles are just lightly coated with fresh sea urchin cooked in white wine and cream reduction. It’s garnished with salmon roe that also gives it a nice pop of color. Overall, it has a mild seafood backbone, but also a rich and buttery character.
Yet another special seafood dish is the Singaporean Chili Prawns (P880) that showcases big-sized Tiger prawns smothered in a chili and garlic sauce. These crustaceans have already been shelled so there’s not much to do except to slice up the fleshy meat and dab on as much of the sauce as you prefer. Don’t be deceived by its fire-engine red color, as the spice level is quite tolerable.
With a handful of dessert selections on the menu, it’s a no-brainer to get the Ferrero Rocher Sundae (P520). It’s a beautiful mess of vanilla ice cream, homemade chocolate brownie, Ferrero Rocher chocolate and crushed almonds, all topped with a waffle cone embellished with gold flakes. It’s good for sharing but best to have it all to yourself since it’s worth each and every calorie!
There’s really no specific cuisine in Salt & Ice, but all its menu offerings have been carefully thought out and go well with any of their signature cocktails, most of which are IG-worthy (better get your smartphones ready!). Their bar is well-stocked with all kinds of spirits and liquor, even of the sort you likely haven’t heard of yet.
Their young CEO, who is also big on gender equality, brought in Abigael B. Quilal-lan as Operations Manager of Salt & Ice—and incidentally, she’s also an award-winning bartender herself. She and the rest of the team have crafted up some of the most creative cocktails we’ve ever laid eyes on. “Most of our cocktails are kind of refreshing, sweet, and sour. We want it to partner talaga with the oysters.” Since oysters taste like the sea, a good complement would be something sour or fruity, and all their tipples have that element.
According to Quilal-lan, the list of signature cocktails is like an exploration of the palate that gets inspiration from local ingredients and flavors across the globe. Have a strong start with 36th St (P470), a drink that’ll transport you to the Carribean islands with its base of Sailor Jerry Spiced Rum and additions of mango, macadamia, and milk. It’s a pretty straightforward drink.
Another potent combo is Nought Rusty (P480), a fusion of Buffalo Trace bourbon whisky and Drambuie liqueur, with a trace of peanut flavor. It’s topped with a sweet peanut brittle to complement the subtle nutty and smoky taste of the drink. Guys, this one’s for you!
For a drink with a touch of flair, She’s a Bliss (P450) will wow you with its presentation. Picture a tall coupe glass filled with a blend of Pisco La Caverdo, hibiscus, apple, and lemon and then decorated with a raspberry smoke bubble. Yup, there’s a bubble on the rim of the glass that’s easily popped once touched, so be sure to get your smartphone ready and take a selfie with it before you take your first sip.
One that’s too pretty to drink is Rogue Waves (P460), a Japanese-inspired drink that mixes Maker’s Mark Kentucky straight bourbon with yuzu, mint, and peach. The yuzu gives strong citrus notes, but what leaves a better impression is the edible art floating on top. It’s printed with “The Great Wave”, arguably Japan’s most famous artwork, and other iconic images like the red sun and Mount Fuji.
Aurora (P460) is another eye-catching creation and it takes inspiration from the mesmerizing Northern Lights that display patterns of brilliant lights in the sky. This drink has a cloud of cotton candy on top—and as the accompanying blue pea mixture is poured over, the cotton candy slowly dissolves into the base and mixes with the rest of the liquid below. The result is a sweet and fruity blend of grapefruit and lime, lent a kick from the Cazadores Reposado tequila.
But the real showstopper is the concoction they call Eternal Rose (P480). This will remind you of that scene in Beauty and the Beast where a single enchanted rose is carefully encased in glass and its petals start to fall off one by one. Similar to that, this drink is covered in glass and smoke escapes it as it is uncovered. You’ll actually find a single rose petal on top of the cocktail mix of Hendricks gin, raspberry, honey, and rose. The gin base with 11 botanicals complements the floral and fruity flavor additions. It’s the stop-and-stare kind of drink that other people would want to order for themselves.
Soon, Salt & Ice won’t just be about oysters and craft cocktails, as it has plans of reviving champagne breakfasts on weekends. According to their CEO, “High tea and free-flowing champagne is something that we want to feature here, as well as whisky flights, champagne flights, as well as pairings for oysters.” In the meantime, just chill out and enjoy live saxophone music on Fridays and DJ beats on Saturdays.
Photos by Majoy Siason
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