SALTED & HUNG

12 Purvis Street, S(188591) TEL: 6358 3130

Don’t be fooled by its minimalist, industrial appearance—this restaurant is full of soul. Chef Drew Nocente pours his heart into his personal take on modern Australian cuisine, crafting charcuterie in-house as well as conceiving contemporary dishes whose aroma greets you as soon as you enter the cavernous space. The menu is easy to navigate, there are snacks, small plates, josper (mains), sides and desserts that make choosing a breeze. We suggest starting with a few snacks like the “cheeseburger” and a selection of homemade charcuterie (we love the hand-carved coppa); all of these go well with a glass of wine from the reasonably priced list. Once you progress to the larger plates, don’t miss the Fremantle octopus with nduja, ink and charcoal, which is one of the most tender and flavourful renditions we’ve ever encountered. The grouper, served with infused soy, charcoal and fermented prawn butter, is also one of the restaurant’s most successful creations.