SALTED & HUNG

We often forget how much waste comes out of restaurants, especially in fine dining establishments that often require perfection in the ingredients they use. This is not the case at Salted & Hung. Here, Chef-owner Drew Nocente pushes the gastronomic envelope and brings flair, creativity, and passion to food ethics, with a personal philosophy called ‘Zero Food Waste Dining’ that is seen, felt, and tasted throughout the menu.

The ingredient that best represents this philosophy is the aged turbot, where every part of the fish is utilized in three elements of the dish – Turbot, Turbot Tea Broth, and Turbot Liver Vin Jaune. Even the turbot bones are hung and dried for two weeks to prepare a special dashi broth. As for the Green Lip Abalone, the abalone meat is brushed with abalone butter during grilling, where the latter ingredient is made with abalone liver, yeast extract, and butter. The ingredient then comes full circle because even the abalone shell is used in the dish for plating.

Another memorable dish is the Bafun Uni with snow crab, radish noodles, and buttermilk. The radish noodles are poached in a radish dashi made from its trimmings, while the snow crab and fresh Bafun uni are dressed in a buttermilk emulsion, which is made from fresh kelp butter combined with uni, radish stock, and dill oil. Finally, dessert is a celebration of apples that pays homage to Chef Nocente’s family apple farm: Apple pound cake with compressed apple and apple jam, slow-cooked apple wedges in fermented apple juice tossed with maple verjus and applie pie sugar. Rounding this all up is apple kombucha served on the side.

Visit Salted & Hung at 12 Purvis Street, Tel: 6358 3130