Contemporary Australian restaurant Salted & Hung's new menu shows that sustainable dining can be delicious too. Chef Drew Nocente conceptualised the new creations with the philosophy of minimal waste. You'll see in the dishes that every part of the animal is used – from the bone to the innards.
Beef fat is as 'crumbs' for its Mac & 3 Cheese ($18), alternative cuts like lamb neck and belly are used for the lamb char siew ($48) and the chilli and quail ($22) features a deboned stuffed quail that comes with a house-made sausage stuffing and a gravy that is made from the quail bones and stock.
lamb char siew, radish & scallions ($48), utilising alternative cuts like the lamb neck and belly, marinated in a mix of soy and spices, and cooked over the josper grill to a smoky char.
ishes—from the meat to innards, skin to bone, and brings out the best flavours through various techniques like smoking, curing, pickling and grilling.