Salted and Hung by Chef Drew Nocente

Mackerel 18

Gin, Horseradish, Pickles & Nori Ash

Sous Vide in Gin and Horseradish, this Mackerel has to be one of the best I have had! Blowtorched on the outside but medium rare on the inside. Sweet, Savoury and slightly charred. The textures were amazing. What a starter! 

Charcuterie 28

Lardo. Pork Head Terrine. Duck Rilette. Salami. Iberico. 

Another amazing starter, the Chef's charcuterie is built and contained in a small but punchy Dry Ager. The Lardo is the again one of the best I tasted! Seasoned with a Truffle Honey and Chilli. 

Kangaroo 14

Pickled Beetroot, Blood Orange & Juniper 

MAINS - JOSPER

Patagonian Toothfish 56

Cider & Greens

Some call it a Chilean Seabass, but this species of Cod Icefish spawns in deep water. A firm and muscular fish, more so than its Cod cousins. In a tripartite agreement, the fish oils, and an ingenious prawn butter blend, renders this dish so good. That being said, we are finding it a challenge to justify the $56 price tag on this dish.  

Lamb Leg 28

Cabbage, Eggplant & Pistachios

Unfortunately, I'd have to say this was a miss for me. The braised Lamb Leg was too sweet for my liking, and did not go well with the Pistachios. 

WestHolme Wagyu Ribeye 65

Homemade XO Sauce and Pickled Cabbage

The gorgeous Australian signature Wagyu from Westholme, cooked in a Josper Grill if I am not mistaken, came out perfectly pink and tender. 

FARM

Corn 10
Spiced Cheese, Chives & Manchego
Spanish Goat's Cheese

DESSERTS

Peanut Butter Tim Tams 16

Bergamot, Ganache & Chocolate Ice Cream

Salted & Hung

12 Purvis St, Singapore 188591

6358 3130

Opening Hours: 11:30am–4pm, 6–10:30pm