Pleased to have found Salt in Canterbury, it’s nice to go somewhere that manages not only to serve good British food using quality ingredients, but also manages to stand out by being just a little bit different. Salt does this by avoiding a structured menu and instead focuses on Small Plates designed for sharing. It’s basically British Tapas and it works. Although ironically I belatedly worked out that eating the dishes we tried in a more conventional order would have enhanced our experience. We should have had my favorite dish of the meal first (Scallops with Blood Orange Salsa salad enhanced by adding some really fresh pea shoots) and perhaps even ordered a plate each. The Scallops were a perfect starter and would not have been out of place in a high end restaurant. Another dish we ordered and ended up saving for the end of the meal was the Almond and Goats Cheese balls with Rhubarb dip, a cheese course all by itself.
We also ordered and enjoyed the Rolled Lamb Shoulder with Anchovy Tarte-Fine and the Duck Leg Meatballs with Chilli Jam and a side order of crushed Jersey Royals. Only one dish, the Spring Onion and Garlic Potato Cakes with Poached Duck Egg was a little under seasoned for our taste, something that could easily be rectified by having some rock salt and pepper on the table, but that is a minor criticism.
We left already planning to return to try a couple of the other Small Plates next time. The wine list is also small but the bottle of Riesling we had was nicely chilled and a good accompaniment to our meal. The service was just right, with our waitress clearly explaining the concept of the restaurant and estimating just how many plates we would need (5 plus a side was just right for 2 people).
Marks out of 10