Salted & Hung
Executive chef of Salted & Hung, Drew Nocente is a firm advocate of minimal waste. This is evident by his newest menu. The Grouper, Infused Soy, Charcoal & Fermented Prawn Butter ($58) uses the entire fish, including the bones. The grouper bones are first infused with soy for 30 days to make a fragrant sauce and then dehydrated to form crisp crumbs as garnish. The remaining fish bones are then turned into a stock that is used to steam-bake the grouper.
12 Purvis Street. Tel: 6358 3130 J1-for-1 main course. Valid till 14 February 2020