Salted & Hung – Contemporary Australian Restaurant in Purvis Street

If you miss the food at 5th Quarter in Syed Alwi Road, good news for you as Chef Drew Nocente is back in action – at Salted & Hung, the new Australian restaurant in Purvis Street. Curing and grilling will still be the focus and the menu revolves around a luscious array of cuts that are derived from all parts of the animal – be it pig, cow of even fish.

Designed for sharing, the menu features 6 categories of cured meat, grilled favourites, roasted greens and desserts. Since chef’s forte is in his traditional curing method, the first dish you should try if their house-made salami, salsiccia, lardo and coppa. Chef Selection ($28) of 5 types of chacuterie consists of Pate or Terrine, Rillette and three types of cured meat from a selection of house-made salami, lardo, coppa, pancetta, guancile, to name a few.

Some of the interesting appetizers they had include mackerel, gin and cucumber ($16); beef tongue, onion and wasabi ($12); and chicken liver, hearts and guanciale ($12). I was amazed by the cured kangaroo tartare ($18). It was not as gamey as it I thought and it is paired with pickled beetroot, dehydrated juniper crumbs and blood orange crème on the side. I am more on the safe side so I like mackerel better, which is served with powdery nori ash and pickled vegetables. Another special appetizer is the poached egg with shaved black truffle and porcini soil, served with quality uni.

Chef will also be grilling parts of the meat that are lesser known, including sweetbreads, savoy cabbage& granola and chicken liver, hearts & guanciale. If you are not too adventurous, not to worry, there is Blackmore Rib Meat, Quinoa & Pomegranate.

The tender and smokey Blackmore 9+ wagyu flank is sous-vide to retain the juices and topped with a morsel of spongy sweetbread with lentils, quinoa and pomegranate puree. For a lighter lunch, the huge slab of Barramundi is so moist and paired with scallops, chorizo and buckwheat risotto.

My favourite is their Fried Chicken & Pancakes and Smoked Toriyama Wagyu Neck Burger. I tell you, the fried chicken and pancake doesn’t sound very appetizing but it was a combo made in heaven. The moist and fluffiness of the pancake compliments the fried chicken perfectly. I nearly gave up eating because there was just too much food on our table but was persuaded by my dining partners to have a wagyu neck burger. The level of tenderness and amount of fat are just right.

The Pancakes & Chicken is still in the menu. It was a combo made in heaven. The moist and fluffiness of the pancake compliments the fried chicken perfectly. And of course, dont’ forget to have some greens under ‘Roasted & Green’ options. The cauliflower is ordinary but the unique one is the Black Mash, a dollop of mashed potatoes with squid ink.

Desserts are really unique with selection like Cured Berries with Yoghurt & Olive Oil, Chocolate Salami with Salted Caramel Ice Cream and a cheeky twist on an Australian classic, Peanut Butter Tim Tams.

Note: This is an invited tasting.