About Salted & Hung

Contemporary Australian restaurant by Chef Drew Nocente serves a menu that revolves around the concept of minimal wastage with a strong emphasis on in-house curing and grilling. The restaurant is conceptualized with minimal waste in mind, Salted & Hung aim to showcase the beauty and functionality of the forgotten whilst building a sustainable kitchen.

Chef Drew Nocente

Growing up on his family’s farm near Brisbane, Australia, Chef Drew Nocente lived a childhood that was constantly surrounded by the wonders of fresh produce. Born into a family of Italian heritage, his passion for cooking and charcuterie ignited at a young age from watching and assisting family members work the home kitchen. Drawing on his personal philosophy of Minimal Wastage and armed with years of experience in charcuterie and grill, he has handcrafted a specialty menu that revolves around the creative use of forgotten parts.

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