There’s a fun, new place with a cool vibe in the metro, with world-class cocktails crafted by award-winning bartenders using top-shelf spirits, and a creative menu that celebrates the freshness of Aklan oysters flown-in every day, always fresh, never frozen.
Salt & Ice has truly been a passion project. The goal was to create not just a bar, but a space that celebrates the freshness of Aklan oysters, and the world-class skills of their award-winning roster of bartenders.
Salt represents the sea and their fresh oysters; Ice represents their amazing craft cocktails. Their cocktails are crafted with the latest tools and equipment only a few bars in Manila have. Their bartenders create forward-looking, whimsical cocktails, each with their own stories, beautifully served and presented, the kind you look forward to after a long day.
No detail is too small — from the interiors to the music They aim to be a space where one can enjoy a chill night with friends, enjoying good food, amazing oysters, and inventive cocktails.
“It is, in a nutshell, an oyster bar that serves cocktails, from the classics to imaginative concoctions developed for discerning guests who want have an interactive bar experience,” says Abigael Quilal-lan, Salt & Ice’s operations manager who has competed and won local and international bartending competitions.
“It’s a passion project of our president and CEO, John Michael “Mike” Hilton. He loves oyster bars and premium, well thought out cocktails. He married these two in one space,” Quilal-lan narrates. “He’s very hands-on at Salt and Ice. He shared his ideas when we were developing our cocktails, and he led a team of chefs in conceptualizing our main menu selection.” Hilton’s extensive experience in F & B was put to good use when he founded Visum Ventures in 2019, bringing the now widely-popular Koomi (a natural drinking yogurt from Australia) in the Philippines. He has since expanded the brand portfolio with Oh My Greek, Zig, Sante by Zig, and is also the exclusive distributor of T2 loose-leaf teas and tea wares in the country.
Food and flair
Oysters are the star of the show in this bar that takes craft cocktails to an art form. Fresh-shucked (on the half-shell with a dash of vinegar or house-made sriracha sauce), Oyster Tempura ((Japanese style fried oyster with wasabi mayonnaise and Ponzu sauce), Oyster Mornay (crumbed oyster with Napolitana sauce and mozzarella cheese), Oyster Spinach & Malunggay (baked oyster with spinach, malunggay and cream cheese), Oyster Bacon and Cheese (baked oyster with bacon, cheese and honey) and Oyster Kilpatrick (baked oyster with bacon, bacon and Worcestershire sauce) are just some of their oysters on the menu that can be ordered per piece. “We use Aklan oysters because they are consistently bigger in size. At Salt & Ice, we like patronizing local produce to ensure the freshness of our food” says Quilal-lan.
Browse the menu and start off with their Chicken Satay Skewers, Indonesian-style fragrant, juicy satay chicken served with a spicy peanut sauce. If you like something fancier, have their Truffle Mushroom Arancini, deep-friend crumbled truffle mushroom rice balls stuffed mozzarella cheese, served with Napolitana sauce. Their signature Sea Urchin Pasta is a crowd-favorite, fresh sea urchin on white wine and cream reduction, topped with salmon roe. The Singaporean Chili Prawns are for those who wants a little kick to their meal. Those looking for a bit of comfort food might want to try the Wagyu Sliders, tender wagyu beef burgers with caramelized onions, that complements the tomato jam. For those who prefer turf to surf, Salt & Ice serves grass-fed 1.5 kg Australian Tomahawk steak. Not to miss are their yummy dessert selections. The piece de resistance is their Ferrero Rocher Sundae, a decadent concoction of house made chocolate brownie, Ferrero Rocker chocolate, and crushed almonds. Chocoholics can indulge in the classic but well-made Chocolate Souffle, made with dark chocolate and served with vanilla bean ice cream.
Their cocktail menu is a mix of the classical and signature, from the Negroni, Gin Basil Smash, Old fashioned, Daiquiri, Whisky Sour, and Moscow Mule that are expertly prepared with high-quality spirits, to inventive ones with a flair for drama.
“At Salt & Ice, we take you on a journey with our Signature cocktails” she explains. “It begins with the 36th Street Cocktail (mango, macadamia, milk lemon and rum), named for their location along 36th street in Uptown Parade, BGC. “It continues with our Japanese-inspired Rogue Waves Cocktail that combines yuzu, mint, peach and bourbon with a strikingly colorful and edible image of waves in Japan Sea while the Indian-inspired Queen B Cocktail brings together cardamom, coffee, honey and vodka.”
For those who love a bit of theatre, there’s Aurora (tequila, grapefruit lime, blue pea tea and cotton candy that melts and makes the drink purple); She’s a Bliss (hibiscus, apple, lemon and whiskey with edible smoke-infused bubbles) and the fairy-tale inspired Eternal Rose (gin and passion fruit cocktail that comes encased in a rose syrup dome complete with rose petal and dramatic smoke presentation that’s Instagram-reel ready). Other signature drinks include the Nought Rusty (peanut butter, bourbon, and peanut brittle), and the French-inspired Kiss Kiss (absinthe, hazelnut, whiskey).
Salt and Ice captured the nuances of food and cocktails resulting in delightful pairings. What to drink with what dish? There are no hard and fast rules because pairings depend on one’s preferences but Quilal-lan recommends that fresh oysters go well with a light and fruity cocktail like the Eternal Rose; The Oyster Spinach & Malunggay with Nought Rusty; Sea Urchin with Rogue Waves and Tomahawk with classic cocktails.
Drink to the times
Hilton says that the drinking culture in the Philippines has matured, with a more sophisticated market. “People are more exposed and having travelled, the pandemic notwithstanding; there are people who really appreciate well thought-out, well-curated cocktail lists. When you to go bars, they start looking the same. At one point, cocktails don’t just have to taste good, but look good as well. That ‘Instagrammable’ culture really has made it more challenging for F & B world that food not just taste good but look good as well.”
He says that Salt & Ice addresses what the new generation of drinkers are looking for. “Filipinos are getting more discerning and appreciate the artistry and hard work that goes into a cocktail. We are now head to head with bars in SG and Australia. It’s not just getting drunk or drinking, but it’s about appreciating the ingredients and craftsmanship. At Salt & Ice, food and cocktails are presented well that shows the skills and craftsmanship of our bartenders using quality liquors and the tools to concoct these drinks. They look good and taste great.”
Salt & Ice is located at Ground Floor of Uptown Parade in Uptown BGC Taguig. It is open from 4:00PM to 1:00AM from Sundays to Wednesdays and 4:00PM to 3:00AM from Thursdays to Saturdays.For more info, call 0969 141 4688 . It also recently opened at Bldg 7, Molito Commercial Complex, Alabang.
Follow Salt and Ice on Facebook and on Instagram.
ADVT.
