Salon Lanson unveils a refined à la carte menu for the season

Available from March 2, 2026, Salon Lanson’s new à la carte menu leans into elevated comfort, with dishes that feel considered rather than heavy-handed as the season shifts towards spring. Offered for lunch and dinner, the selection is thoughtfully paced to take you from a light midday pause to a more leisurely evening meal.

At lunch, the tone is deliberately restrained yet satisfying, well-suited to business meetings or unhurried catch-ups. The grilled prawn salad stands out as a composed opener, where Argentinian red prawns are finished with a foamy butter technique that lends fragrance without excess richness. Roasted Japanese sesame dressing and grilled baby cabbage bring nutty depth, while a measured balsamic reduction keeps the balance in check.

For a lighter main, Salon Lanson’s pan-fried red snapper is handled with quiet confidence. Freshly sourced and marinated in a house herb oil, it is paired with spring vegetables in a lemon bourbon and white wine butter sauce, then lifted with a white balsamic tomato salsa that adds brightness without overwhelming the fish.

Dessert closes on a fresh, polished note. The passion fruit cheesecake, enriched with white chocolate in a Japanese-style base, is silky and aromatic, topped with a layer of passionfruit jelly and served with lemon sherbet and shards of house-made honeycomb for contrast and lift.

Grilled prawn salad (Photo: courtesy of Salon Lanson)

Passionfruit and white chocolate cheesecake (Photo: courtesy of Salon Lanson)

The dinner menu at Salon Lanson continues in the same polished vein, with dishes that feel precise and quietly indulgent rather than overtly showy. The grilled Hokkaido scallop is handled with restraint: a sashimi-grade scallop, pan-seared and served in a warm, clear kombu broth prepared from Japanese kombu steeped for 24 hours, gently simmered and filtered. Honey beans and steamed leek add colour and a gentle textural lift without disturbing the dish’s delicacy.

A more robust option is the gremolata and macadamia-crusted king salmon, using wild-caught New Zealand fish, pan-fried, then finished with a buttery macadamia crust for a crisp, fragrant surface. It is paired with sautéed baby spinach, slow-cooked beetroot and a Pommery seed and dill cream that lends both richness and brightness.

Salon Lanson’s desserts lean into a light, spring-appropriate finish. The vanilla panna cotta, coated in pomegranate jelly and served with fresh berries and finely chopped mint, is clean and refreshing. Meanwhile, the Granny Smith apple galette offers a classic, comforting close: house-made puff pastry layered with cinnamon-butter apples, baked until golden, glazed with caramel and served with a scoop of vanilla ice cream.