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.
