‘Who’s the Old Salt here?’ is often asked of Terry and Michelle Robinson, owners of the restaurant, brewery and distillery Old Salt found in the Nowra Industrial area. They fell in love with the name when tossing around ideas of what to call their venture.
“The seasoned professional,” says Terry with a cheeky grin. They didn’t realise it was a saying for a senior sailor. It is a tongue in cheek look at themselves; both are exceptional chefs who have distinguished careers in the hospitality industry in Australia and abroad. They landed on the name Old Salt before they found their a location, which is ironically 10 minutes away from HMAS Albatross. The name comes with good fun and when it stuck, they embraced it.
Let’s start with the “Distillery” part of their name, and business. Old Salt has an extensive list of spirits for a venue that is concentrating on craft and quality, which speaks volumes about their continued quest for quality and craft.
They have three gins, a vodka, two cellos and two liqueurs in their range currently. There’s the gold medal winning at the Australian Gin awards Citrus Gin and Classic Gin, as well as silver medal winning Navy Gin. Their vodka is well awarded with a silver from the London Spirits Awards.
They currently have stock of a limoncello and tancello (tangelo cello, tricky to say but fun to drink) and two beautifully delicious liqueurs in a strawberry and a marionberry. The marionberry is a firmer version of a blackberry with a melded flavour of sweetness and tartness. It is difficult to describe but delicious to drink! It is possible that they are the only distillery in Australia selling this unique product. Michelle says that most people’s first reaction after trying their marionberry liqueur is “I just want to pour that on ice cream”. So for Michelle, the dessert application as well as the ability to include these delicious berries into a cocktail form a part of that quality, craft and connection to amazing produce.
The berries are grown for Old Salt on a boutique farm in NSW, and the origin is thought to be from the Pacific Northwest of the US, in the state of Oregon. They are very rare in Australia, not grown commercially so many people have never heard of them till they encounter this liqueur.
Their beverages, especially their spirits are punching well above their weight. Terry and Michelle are ambitious and wanted to test themselves and their spirits by entering the IWSC (International wines and spirits competition), one of the most prestigious if not the most prestigious wine and spirits judging competition in London.
This competition is based on a set of criteria judged blind by people that Michelle believes are so amazingly qualified with refined palettes. They won a Silver for their citrus gin and bronze for the rest of the spirits range within just six months of distilling their products. They also entered the San Francisco spirit awards with their Navy Strength gin that saw them achieve a silver medal. Closer to home they won gold medals at the Royal Melbourne fine food awards including a nomination for a trophy for best in class for their classic gin, in the same heavy hitting category of big boys Archie Rose of Sydney and Four Pillars of the Yarra Valley.
“We got such amazing feedback, despite being in the top four for style with our classic gin in a modern Australian gin category, we still had feedback to action and feel like we have made subtle improvements to make this latest batch even better,” says Terry, with Michelle adding, “There is no automation with our gin making, we manually control every step, it truly is an artisanal process to make what we make.
“We pride ourselves on being a craft venue and we chase quality, it is who we are, it’s the only way we have ever known.”
Terry bounces off this, saying “We have always wanted to stay small and boutique. Despite how hard it is, we want to be involved in all aspects of the business.”
While they are closed to visitors Monday to Thursday, this is the time Terry and Michelle are actually making everything. They make beer, spirits and even soft drinks and mixers from scratch plus have ultimate control over their menu, where their skills as chefs shine through. The passionfruit cheesecake that Michelle makes is so good I was tempted to drive back after the lunch service at dinner time to get a second slice!
Michelle’s family is another big contributing factor in building their success. Michelle’s parents are the babysitters and her nieces come down from Sydney to act as servers when the venue turns into a buzzing place to be for keen diners and drinkers.
The couple talk about the art of hospitality and their commitment that all staff who come to work here are well trained in this art form. They are equipped with skills that are universal and can “get you out of a jam: if you are travelling, Terry mentions. “If you are overseas and need work, hospitality is the one field you will always be able to get work and if you have the art you will be able to fit in anywhere as sign language is universal in clearing plates or refilling a drink.”
Once you’re inside the Old Salt premises, you’ll forget that you’re in an industrial zone in South Nowra, the atmosphere is as engaging as the spectacular food and beverages.
To put it into perspective, Michelle says with love, “The thing about Terry is, he is so rigorous over his menu that I am often printing it on the day of service because he is forever perfecting the dishes he wants to sell each day, each service
Part of the Old Salt kitchen ethos is that they cook as much as possible over fire and this is replicated for their catering and wedding functions (and collaborations). The flame grilled steak is absolutely delicious, but with an ever-changing menu, you will always find something new to discover cooked to perfection over the open fire.
When you enter the venue, there’s a welcoming family dinner table vibe. Michelle points out that the quirky array of tables is deliberate to make you comfortable. The menu is designed to be shared (you can of course eat your own plate) by ordering a protein with some exciting vegetable dishes. There are staples that feature on each menu, such as their French onion dip, garlic prawns and chicken liver parfait.
Everything is made from locally or specifically sourced growers, farmers and producers. This is evident in every detail, like having their own soft drinks, fresh lemon sourced locally (and sometimes from their own garden) to make their lemon squash. It should now come as no surprise that they make their own tonic water, because this flavour-creation couple couldn’t find a commercial option that they felt did justice to their carefully crafted gins.
Also made on the premises are craft beers that are easily some of the best in the Shoalhaven – you can read our article about breweries for more details – with a full range from light pale ales to rich delicious stout.
Collaborations are an exciting part of what the Old Salt team love to do. Keep an eye on their social media for news of upcoming collaborations.
Recently, they paired up with Bud’s Tavern in Huskisson for a South American themed mid-week event, and previous collaborations have also paired with Ponte and a high tea with Berry Tea Shop.
Coming up soon is a Coastal Forage on the shores of Jervis Bay on Saturday 14 September. Old Salt will be at one of 10 degustation stations along the walk offering a gin and food course perfectly matched. Read more about the forage or buy tickets online.
Terry and Michelle are always happy to work with people, they are versatile and try to complement what the other is offering whether it is kitchen based or beverage based.
More opening hours are on the way as the weather warms into Spring, it’s a perfect time to visit for a classy cocktail and perfect menu to complement, in a relaxed atmosphere.
