Salted & Hung

PRESS RELEASE

Contemporary Australian restaurant, Salted & Hung presents an all-new Tasting Menu that revolves around the creative use of forgotten parts, from skins to bones, protein to innards, with not a single by-product put to waste. True to Chef Drew’s personal cooking philosophy of Minimal Wastage, the me ...More

Contemporary Australian restaurant, Salted & Hung presents an all-new Tasting Menu that revolves around the creative use of forgotten parts, from skins to bones, protein to innards, with not a single by-product put to waste. True to Chef Drew’s personal cooking philosophy of Minimal Wastage, the menu encapsulates the essence of Sustainable Cooking where every part of a single produce is pushed to its maximum potential.

Diners are transported to a utopia of Sustainable Cuisine, starting from the table setting with a cutlery holder made from recycled abalone shells; to a pictorial guide detailing how each by-product are used, and lastly, the fine flavours from Chef Drew’s enthralling take on sustainable cooking.

Drew grew up on his family farm near Brisbane, Australia where it first ignited his passion for cooking. He spent most of his childhood working the farm and attributes his cooking style and philosophy to his time at the farm. Coupled with hard work, passion, and dedication to his craft, Drew’s personal cooking philosophy of Minimal Wastage forms the cornerstone of Salted & Hung.

The 7 & 10 course menu showcases Chef Drew’s clever manoeuvre of ingredients and his vision for a Sustainable kitchen.

The signature dish on the menu is the Aged Turbot served on a wooden board with three elements, namely the ‘Turbot’, ‘Turbot Tea Broth’ and ‘Turbot Liver Vin Jaune’ sauce. The 5-days aged Turbot is stuffed with Mushroom Duxelles that has been slow-cooked for 8 hours. The skin and turbot trimmings will be fermented into a garam that is later used to season the fish. The dish is then finished off with a sauce made from the Turbot liver and Vin Jaune. Lastly, the turbot bones are hung and dried for 14 days in preparation for its role in making a dashi broth, along with local herbs and flowers lending an aromatic flavour to the dashi tea. These three elements will come together when presented tableside by our server.

Next, the Kagoshima A4 Wagyu presents a sirloin steak grilled over Japanese Bincho-tan paired with carrots. The carrots presented on the dish are prepared in a process that spans over 24 hours. First, the carrots are confit in excess beef fat from the Wagyu, then slow-cooked, dried and rehydrated with beef sauce. The rest of the carrot trimmings goes into making a smoked carrot ketchup. Lastly, the sauces finishing touches consists of a charcoal powder derived from onion and leek trimmings, and pear and shiitake mushroom reduction made from vegetable trimmings.

The final pièce de resistance El Toro Orchard is Chef Drew’s tribute to his family farm in Stanthorpe, Queensland. The farm is founded in 1945 and tended by generations of the Nocente family. The orchard mainly bears Granny Smith apples, Gala apples and Red Delicious apples. The dessert presents an Apple Tartin that resembles an apple dropped on the Orchard ground. The Apple Tartin is caramelised and compressed with cider, and filled with apple jam. The dessert is paired with chocolate twigs and mascarpone ice-cream.

The Tasting Menu is available for dinner from Tuesdays to Sundays. (Mar 2021)

DISHES WE LOVE

Abalone, Truffle, Aged Turbot, Japanese Wagyu, El Toro Orchard