Salted & Hung is a contemporary Australian restaurant with a menu of strong focus on in-house curing and grilling. Leading the culinary direction at Salted & Hung is award-winning Executive Chef Drew Nocente, whose Italian-Australian background has greatly influenced the menu, as shown with his forte in his traditional curing methods fuelled together with his passion for fire, coal and showcasing quality produce on the grill. The highlight of the menu revolves around a luscious array of cuts that are derived from all parts of the animal, with elements of smoking, curing and pickling in every dish using the aid of modern instruments to maintain the integrity of flavours.
