Salted & Hung is a Contemporary Australian restaurant with a menu that has a strong focus on in-house curing and grilling.
The highlight of the menu revolves around a luscious array of cuts that are derived from all parts of the animal – be it pig, cow or even fish, with elements of smoking, curing and pickling in every dish. Using classic curing techniques with the aid of modern instruments to maintain the integrity of flavours.
Growing up on his family’s farm near Brisbane, Australia, Chef Drew Nocente lived a childhood that was constantly surrounded by the wonders of fresh produce. Born into a family of Italian heritage, his passion for cooking and charcuterie ignited at a young age from watching and assisting family members work the home kitchen.
Armed with years of experience in charcuterie and grill, a lust for experimentation, and several culinary tricks both traditional and urban up his sleeves, he has handcrafted a specialty menu with a strong emphasis on meat curing for Salted & Hung.