With its refined ambience, Salut Private Dining, hidden behind the unassuming facade of Grange Heights condominium complex, blurs the line between restaurant and residence.
A monochrome-themed entrance leads into the dining room, elegantly decorated with a long table, silverware, floral arrangements, and candles. Here, veteran Austrian chef Karl Dobler brings European classics to life with inventive touches of Peranakan and local flavour.
The dining space also happens to be seasoned restaurateur Jessica Lim’s living room, filled with vibrant artworks like ‘Beautiful Day’ (Joni Ramlan), ‘Jack Havana’ (Christian Develter), and ‘Quality Sweet Candies’ (Artist Collective UK). Lim, who previously owned the now-defunct Salut Restaurant & Wine Bar, Au Petit Salut, and Le Binchotan, lives upstairs with her family.
Salut Private Dining builds on the chemistry Dobler and Lim established at Salut Restaurant & Wine Bar in 1996. This bespoke, intimate venue opened last year and welcomes parties of between six and 20. Overwhelming interest has sparked a three-month waitlist.
“Our collaboration is a deliberate alignment—not just of skill but of a vision,” says Lim. “Together, we curate each experience as a seamless journey from concept to plate.”
Dobler, of course, makes this seem almost effortless. A chef with over 45 years of experience, working in restaurants such as Zio Nino (Sydney), Grandhotel Belvédère (Davos), and Flutes Restaurant (Singapore), he is known for his hands-on attention to detail and has a loyal following.
His Warm White Asparagus Tart juxtaposes sweet, nutty asparagus with soft organic egg, truffle hollandaise, and Iberico ham. In contrast, the Charred Wagyu Ribeye proves that less can do more, with just truffle mash, broccolini, and port reduction to highlight the beef’s buttery texture.
What may surprise many first-timers, however, is Dobler’s take on local fare. “Through three decades in Singapore and running a restaurant here for 12 years, I’ve become confident in creating dishes that honour Asian flavours,” he says.
Besides Asian and Peranakan creations, such as Babi Pongteh, Sambal Prawns, and Balado Baked Cod, he also does a mean Hae Mee (prawn noodles). Spoiler alert: the last is served with a rich, savoury broth made with lobster and dried scallops, and simmered for 12 hours.
In the same way the food at Salut Private Dining can be customised, the decor can also be adapted to suit an occasion or theme. A keyboard and guitar are even available for impromptu performances. “It is not uncommon for customers to play a tune or two as well. We often celebrate birthdays and that’s what makes it fun, isn’t it?” says Lim. Additionally, there is no corkage, which means you can bring your own bottles. Salut!
Make your booking at salutdiningenquiry@gmail.com
