Salted & Hung, Our Best Lunch ever & it was my Birthday…
Birthdays now just sort of blend into each other and you just become really happy you’re actually having another one haha. So I booked a few days off work to enjoy this super long weekend of wedding anniversary and birthday.
The family asked me where I’d like to celebrate my day over a family lunch and I chose our mate Chef Drew @ Salted & Hung. We’ve been there quite a few times, with the last time being wifey and me when I was made redundant by Telstra and had some time off and wrote a restaurant review series of #workisover-rated lunch with wifey. Remember them?
We also then got to see him at the special event up the top of Marina Bay Sands that he and the likes of Chef Pynt were invited to cook at – remember that event?
I am going to call this now right upfront. We all sat mesmerised during service as more and more plates of the most incredible looking, smelling, tasting food hit us.
We were gazing over the counter at Chef Drew and the Salted & Hung Crew, artisans of their trade crafting this amazing smorgasbord for us. It felt like we were on the same team, but we were the lucky fuckers just eating and drinking this day. During this lunch wifey and I, and the 18, 12, and 6-year-old all of whom are a mixed bunch as you know with English, Filipino and Japanese influences ALL concluded that this was to date;
Our best lunch ever – Salted & Hung, & it was my Birthday…
“the philosophy of minimal waste Salted & Hung is a contemporary Australian restaurant conceptualised with minimal waste in mind. At the core of our menu is the creative use of forgotten parts, from skin to bone, protein to innards. Coupled with elements of smoking, curing, pickling and grilling, we aim to showcase the beauty and functionality of the forgotten whilst building a sustainable kitchen”.
The variety is just out there. The quality of the ingenuity, pairings and ingredients, produce, plating and flavours are just up there at the very top of anyone’s game we reckon. The Salted & Hung staff are just lovely. The experience is uber cool, especially if you sit at the ‘Chef’s Bar’ and watch the action unfold in front of your eyes (as we did today).
Nothing is hidden. This is FOOD THEATRE and I love theatre.
Now, when wifey and I came a year ago it was when Chef Drew had just decided to have a change in his style and his menu direction. He openly admitted he wanted to change it and ‘grow up’. That included the style of the restaurant, so gone were the cartoons of pigs and George Orwell quotations to the plain urban warehouse walls and minimalistic style of today. Some beautiful art now adorns the walls, and if you look closely as you tuck into your dessert you may put two and two together with regards to the origins of the art.
He also discussed that the menu needed to change, and that absolutely took a major step up a year ago, and yet again for today. He is now in a much happier place with his food as he’ll self-admittedly discuss and it comes across in the food. Chef Drew surely has a new spring in his step, and not just because of the beautiful kangaroo dish he is serving these days on his Feed Me tasting menu…
But then Covid19 came into the mix. How do you manage with home deliveries only when your menu is based on some of the most exquisite plating? It is quite incredible to see how Chef Drew has managed that as he now has four options, yes folks FOUR… He even has one concept that I adore and have contemplated myself for our ideas for the Philippines – Hobson’s Choice, as in there is no choice, or as Chef Drew calls it Feed Me;
Weekdays – Tasting Menu only…
(8 or 10-course options)
Weekends – Tasting Menu + Al La Carte
(this was us today…)
Deliveries of ‘comfort food’
(you have to look at the choices – but be sure to order the Pastrami sandwich & uni panna cotta)
Deli Deliveries of his cured meats, home-made sausages, smoked bacon etc
(I placed an order immediately after we left)
And so we had our hellos, and catch up chit chats about all the above and then got into the serious business of absorbing that new menu and making the hardest decisions we would make today. What to eat! And those decisions became;
Salted & Hung
I make no apologies for the length of this review. It’s an experience you can’t describe in one photo or one paragraph. This is a story. I do, however, apologise for not remembering the specifics of each dish. But that should add to the mystery for you… a reason to visit and find out yourself!!!
OK. Let’s take a break. A little breather. A laydown. Take a breath. Our senses are on overload. What a meal so far. I think we’re about halfway through haha. Lunch at Chef Drew’s Salted & Hung = the gift that keeps on giving, and giving, and giving. OK, break over, here we go again…
And that was that. The food was over. But one final surprise was to come. A beauty of a birthday cake that they have been experimenting with. It’s dense but so light. Hard to describe. actually. You’d think there was no way you could eat it after that sumptuous lunch, but it really was quite light.
Our best lunch EVER – Salted & Hung, & it was my Birthday…
I think you’ll agree right. Was that an off-the-charts lunch experience or what…? You simply MUST come and see Chef Drew & Crew. It really was just an exceptional dining experience that we won’t be forgetting in a long, long time. What a birthday that was!!! It’s not cheap folks, but like everything, in life, you get what you pay for and today all we saw was fair payment for someone’s craft and skill.
Don’t forget to book, and if I were you make sure you book the Chef Table so you can enjoy the food theatre. Plus order all your online takeaways and deli stuff from the website, it’s an Aladdin’s Cave of goodies on there, believe me…
Our best lunch EVER – Salted & Hung, & it was my Birthday… I can’t thank Chef Drew & Crew enough for such a wonderful meal to make my birthday lunch so special for me and my crew. Be proud of the incredible changes you have made and the stunning 4 choice options you have on offer now. The food truly was just incredible. I could open up a Thesaurus and write a load more other words of explanation but incredible sums it up so well.
I was such a happy 52-year-old this day. Folks this place is special, and you simply must try it or have Salted & Hung on a bucket list for lunch or dinner one day. Sit at Chef’s table and get the whole sensory experience. I guarantee you will not be disappointed.