Opened in mid-2025, Salon des Refusés is an intimate new restaurant on Bridges Street serving Mediterranean cuisine. Its name comes from the 1863 Paris exhibition of artists rejected by the official salon (who later went on to become legendary, mind you), giving you a hint at what chef-patron Luca Marinelli aims to do.
Part of the Black Sheep Restaurants empire, chef Luca curates an ever-evolving exhibition of seafood-driven small plates at Salon des Refusés. The menu is anything but static – instead, it’s responsive and market-driven, where the day’s best catch and produce are showcased in full glory.
Think sheets of briny uni on toast accentuated by lime and seaweed butter, melt-in-your-mouth yellowfin tuna carpaccio anointed with Calabrian chilli oil and confit tomatoes, and succulent scallops seared to perfection and topped with crushed Sicilian pistachio.
Some other must-haves from the menu include the Iwashi on Toast with Japanese Fruit Tomato, Cantabrian Anchovy and Aioli; local fish Ma Yau “alla Tuba” with capers, anchovy and brown butter; and Spiny Lobster Tagliatelle with Tomato and Preserved Lemon.
Interiors-wise, the restaurant (which is connected to Black Sheep’s Parisian bistro, Jean-Pierre) offers a romantic and dimly-lit setting for couples and small groups, with art deco styled mirrors and lamps along the walls.
LUXE tip: Grab a seat at the bar and watch chef Luca and his team in action. Whether you’re enjoying his seasonal tasting menus or ordering items a la carte, you’ll get front-row access to chef Luca, who is more than happy to share the story behind each dish and the jet-fresh ingredients that made them.
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