As the name implies, Salted & Hung uses a range of cuts from all parts of the animal – whether pig, cow, or fish – and prepares them with elements of smoking, curing, pickling or a combination of all.
All prepared in-house by Chef Drew and his team, highlights for us included the Kangaroo Tar-Tar with Beets & Juniper and the Beef Tongue with Wasabi Mayo, Pickled Onions and Shallot Crisps.
Comments
Championing the minimum-waste policy, Salted and Hung is a contemporary Australian restaurant using every part of the animal, right from the skin to the bone. Under this noble philosophy, they make hearty lunches, and there are so many items on the menu we love. We recommend trying their Spencer Gulf Prawns with prawn butter risotto, Australian Natural Grass Fed Sirloin with 24-hour barbecue carrot and spiced reduction, and their IPA Sourdough with whipped lard and wakame butter. All their desserts are top-notch and a must-try.
