Think of barn, fodder and hay? Think Salted and Hung. Centrally located within bustling City Hall area comes a cozy restaurant with a laid back atmosphere making guests feel at home while dining, but don’t let the relax mood fool you because the kitchen team here is very serious about the standards as well as quality of food and beverage being served at this fast increasing in popularity gastronomic venue. Famed for its contemporary Australian food fare, you will not be disappointed with Salted and Hung’s dishes that focuses on in-house curing and grilling.
Chef Drew Nocente, born into a family of Italian heritage and growing up on a farm near Brisbane, Australia surrounded by the freshest produce, fueled his passion for cooking and charcuterie at a young age from strong family influences at the home kitchen. Clear favourite choice for starter is Charcuterie, chef selection of three types of prepared meats that changes on a regular basis served with home made pickles and crackers with cardamon seeds complimenting each other seamlessly.
Featuring an intriguing menu that revolves around different animal and fish cuts combined with smoking, curing and pickling techniques in every dish while maintaining the integrity of flavours as a central focus. Evident in dishes such as Mackerel, gin cured for 2 hours and lightly flamed leaving an almost raw, soft and springy meat with loads of moisture, a dollop of whipped horse radish cream and sprinkled nori ash with pickles for added umami flavours.
Salted and Hung is the one place for Australia’s finest flavours. While renowned for its suckling pig and roast pork belly, it daringly serves Australia’s iconic meat – Kangaroo, tender kangaroo meat made into a tartare with onions and cured egg yoke mixed all together for that velvety texture topped with sliced ripe red plums for a sweet sour balance and splash of colour.
Rare Australian culinary does not lead to oddity when it comes to taste. In case you are unsure of what to eat – Feed Me in the menu let’s the chef decide what is best for you. Salted and Hung is committed to deliver the ordinary in unsurpassed presentation especially for the metropolitan dwellers who has never had a sniff of farm gourmet.
For lovers of bold flavours, Portobello is a must try; balsamic portobello mushroom with confit egg yoke and rich wagyu bresaola, a touch of salt over the egg for the finishing touch. An extremely satisfying course.