Despite it’s name being of Aboriginal origin, over 60% of the barramundi eaten in Australia is imported. So we’re encouraging everyone to ask their store / restaurant / fish monger for Australian produced barra! We’re so lucky to have the Daintree Saltwater Barramundi farm right here on our doorstep, supplying our restaurant with fresh barramundi…
This one’s hard to go by. On our menu since day one back in 1995, this simple yet “to die for” pasta dish has seen generations growing up eating it at Salsa. The red claw (yabbies) is locally sourced from Aqua Verde on the Atherton Tablelands. Over the years supply has struggled to keep up…
There’s still nothing more amazing than a fresh, delicious salad that you’ve never had before. The Salsa House Salad ticks all the umami boxes, salty creamy goat cheese, bitter and buttery leaves, cajun dusted almonds and sweet mandarins. Pair that with fresh grilled cajun chicken breast and you’re onto a winner!
Salsa’s Jambalaya – serves two Once a staple on our menu and rival to the Linguini Pepperincino, our Jambalaya is a gorgeous adaptation of the southern American style Creole Jambalaya with a Salsa-twist! The recipe is for just two people but just double the recipe and make it for the whole family – like a…
A blast from the past, this tropical dish will sure wow your friends at your next dinner party, super easy to do and most ahead of time! The perfect Salsa dish! You will have to source your soft shell crab from your local seafood distributor, these will most likely come in frozen as it’s virtually…
Vibrant, fresh, slightly fruity and OH SO REFRESHING! The Low Isles Iced Tea is easy as to make, all you need is a couple of liqueurs, some juice, ice and a blender and voila! Salsa-style cocktails in the comfort of your home!
A Salsa classic, a fan favourite and stoic feature of our menu for over 24 years! Enjoy these rolls at a party with friends and good times.
Try your own mouthwatering jerk spiced scallops this Christmas with this amazing recipe, with corn puree and Mareeba mango salsa!
Ingredients (Serves 4) For the Marquise 150g butter 150g Valrhona pur Caraibe 66% couverture chocolate (substitute with high quality dark chocolate) 100ml water 80g sugar 2 tsp glucose 2 egg yolks 30g cocoa powder 250ml cream 10 chocolate cups made with Valrhona chocolate For the Sherbet 250g dragonfruit flesh 150ml water 100g caster sugar 4…
Served in a duck master stock, this is one of Salsa’s classic dishes, the Pork and Prawn Dumpling brings together the finest things from land and sea. Served in a shallow duck master stock broth, make this at your next dinner party and you’re friends will be raving for months! Ingredients For the Duck Master Stock…