Salted & Hung
As its name suggests, charcuterie plays a significant role in the menu at Salted & Hung, along with the use of less conventional cuts of meat. There is beef tongue, slowcooked sous vide for 60 hours before it is sliced paper-thin and rubbed with a spice mix. Wagyu flank and Iberico pork collar are cooked in a charcoal oven, emerging succulent and saturated with smoky flavour.
One of the best sides here comprises sweet corn kernels with earthy manchego cheese. This delightful combination of sweet, salty and fresh crunch pairs beautifully with the grilled meats.
In a tribute to his Aussie roots, chef Drew Nocente serves a Tim Tam-inspired dessert comprising a chocolate-coated biscuit served with milk chocolate ice cream, peanut butter ganache and bergamot gel. Like everything else here, it is an absolute taste sensation.