Salted & Hung has become a regular itinerary for visiting guests for our company for its friendly environment and excellent food.
Contemporary Australian restaurant Salted & Hung has always been about nose-to-tail dining. Since opening nearly four years ago, chef Drew Nocente has introduced cured sausages, charcuteries and unusual offerings like deep-fried tripe to drive home the philosophy.
Salted & Hung’s latest menu is a simpler format of snacks, small plates, Josper grills and sides. Described by chef as “food that I like to cook”, it builds on Nocente’s Italian lineage (his parents are both Australian-born Italians) and his growing up years on a farm in Australia and banks on his experience as chef de cuisine at Skirt where he’d built a solid reputation for his aged beef.
Now, he has gone on to the next stage of this no-waste approach and put in place a more sustainable menu that took months to plan. There’s no discrimination over what can be used; the only discerning factor is flavour — lots of it — and all of these can be found in the discarded bits and pieces of what we eat.
That’s right, Salted & Hung is serving up bones and shells and guess what? We love it.
Raw Wagyu, pickles & smoked ketchup
Blood sausage arancini
Veal ‘foie gras’ cannoli
pistachio crumbs, cherry jam & shavings of dried veal heart.
‘Fish n Chips’
Here, Nocent cures all the charcuterie in house, we ordered some of the restaurant’s cured meats that came alongside sides of cumin-studded crackers and pickles.
whipped lard & wakame butter
preserved lemon risotto & essence
hand cut noodles & prawn floss
nduja, charcoal & ink
Those looking for some diversity in the mains will find seafood in the grilled Fremantle octopus, nduja, charcoal & ink. Firm and not overly chewy, the deliciously charred mollusc goes well with the spicy nduja, a particularly spicy, spreadable pork salume from Italy. Served with charcoal mash for added umami.
cured & braised in broth, pickled mushroom radish and puffed rice.
But you haven’t had the best until you sink your teeth into the pork jowl. First brined, then sous-vide and seared on the pan, the fatty chunk of pork cheek arrives with poached abalone, greens and deliciously bitter braised baby radish that magically helps to cut the savouriness from the pork with a hand from the fermented apple juice that dresses the plate.
25 days dry aged pork tomahawk
45 days dry aged King Island beef
The Charcoal Mash is a highly recommended side dish that we also had with the beef. At first glance, it looks like as black as the cast iron pot it was served in. It’s actually mashed potato that’s been mixed with charcoal and squid ink.
Mac and 3 cheeses
The cauliflower pieces were delicious when mixed with the sweet and sour sauces and made the dish taste more complex than it looked.
S&H’s take on Bloody Mary featuring Blood Sausage Vodka & Pickle Brine
chocolate vodka, coconut rum, vanilla & espresso
Leeuwin Estate Art Series Shiraz
Lastly, to make sure its so memorable, all of us received an “Anzac” – a typical Aussie cookie/biscuit (whichever country you are from) which in this case had guanciale bits and chocolate chips inside.
Service was prompt and attentive. The ventilation of the place can still be be better. Reservations are recommended and required on popular time slots.
Salted & Hung
12 Purvis Street, Singapore 188591
Tel : +65 6358 3130
Date Visited : Oct 2019
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