Salon des Refusés: A Mediterranean Masterclass by Chef Luca Marinelli

Tucked away like a well-kept secret, Salon des Refusés is Chef-Patron Luca Marinelli’s intimate love letter to the Mediterranean—a seasonal tasting gallery where artful small plates meet sun-kissed coastal flavour.

Each dish is an edible canvas: uni on toast is elevated with zesty lime and seaweed butter, yellowfin tuna carpaccio melts effortlessly under Calabrian chilli oil, confit tomato, and Andalusian olive, while golden-seared scallops find contrast with crushed Sicilian pistachios. It’s food that sings of summer, salt, and sun—every bite a delicate crescendo.

The menu shifts daily depending on the sea’s offerings, capturing the fleeting beauty of the morning’s freshest catch. Nothing is predictable here, and that’s precisely the point. Chef Luca invites you to dine as if on the Mediterranean coast, where spontaneity and quality are the daily rituals.

Much like its name—a nod to the 19th-century French exhibition of rejected masterpieces—Salon des Refusés celebrates individuality and culinary freedom. Small, soulful, and artistic, it’s more than a restaurant—it’s an ongoing conversation between plate and palate.