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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.

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Humans of F&B Feature
Humans of F&B Feature
Humans of F&B Feature
Drew Nocente, Chef-Owner, Salted & Hung
20 Nov 2020

Having spent most of his childhood on a farm in Queensland, Chef-Owner Drew of Salted & Hung, champions his culinary philosophy to focus on producing minimal waste.

His philosophy leads by example in the kitchen, leaving no part behind from preparation to presentation. Every plate respects the ingredients he grew, planted, and hunted for, giving respect to the food served. We chat with Chef Drew to understand the full story behind Salted & Hung, a restaurant that goes beyond simple dining satisfactions, but the exemplar of minimal waste through food. Discover how he amps up robust flavour into his dishes whilst honing his philosophy of minimal waste for a delicious and meaningful fine dining experience for all.

Check out this #HumansOfFnB feature to unravel Chef Drew’s motivation behind sustainable dining.

Salted & Hung
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