wife bought excellent 2pax dinner at salted & hung on 21.7.2016. ^^
this the citibank jul2016 100gourmet dinner.
we sat at the counter & was greeted by brent savage, the visiting aussie guest chef from bentley restaurant & bar, sydney. 🙂
we had a good view of the chefs at work.
salted & hung was fully booked for this evening’s 100gourmet dinner.
this restaurant serves contemporary australian cuisine & specialises in curing & grilling.
animal farm quip?
whatever taste good is good la…
this a brent savage dish..chef explained that in line with the restaurant focus salted & hung, we have cured king fish which was brined in salt & sugar.
(i did curing with salmon belly before twice, very nice but a bit worried about food safety so did not do after.
the combination of flavours was very good. i liked the prosciutto very flavourful. the cured kingfish was ok but nothing special. the cucumber flower & dressing etc went quite well. a good starter certainly, not overwhelming.
the raw scallop was excellent. very fresh, sweet, tasty.
i liked the entire dish…scallop, beetroot, brocoli etc
this a really superb dish by the resident chef drew nocente.
i like the confit egg yolk too, with its silkiness.
combined well with the salty nori (seawwed) & there were some crunchy beans.
wife so so with egg yolk generally. for me, i enjoyed it.
the salted duck was also a very pleasant surprise.
a very tasty dish, very tender & flavourful duck, very nicely brined & sous vided.
& the comte cheese added to the flavours. enjoyed this less common preparation very much.
i am thinking to experiment & try making this dish.
i do an awesome tea smoked duck breast. can vary a bit & try this salted duck. i guess most difficulty is in creating the sauce?
the blackmore wagyu 9+ marbling score flank steak was excellent.
according to the grill chef, they browned it first, then smoked of 1/2hr to 1hr in a smoker, then sous vided & finally grilled.
he explained that they try to get the secondary cuts so can offer less expensive choices to diners, and also it offers more culinary challenge to make a good steak from a lesser cut.
a very enjoyable steak, perfectly charred, very intense flavourful & tender meat.
it was not the japanese wagyu class of marbling melt-in-the-mouth flavourful, but a smooth, intense, beefy flavourful. a really excellent steak for me!
and i enjoyed the dessert as well.
wife & i not really dessert persons. wife still not particularly impressed.
for me it was quite a superb combination of texture & flavours, milding sweet & tangy as well, and with crunchy bits, almonds, buckwheat soil etc.
it was really quite fun to watch the chef at work. they were well organised & orderly, & served out the dishes unhurried & in good time.
& gave some personal attention time also for some chats & exchanges.
overall when i first looked at the salted & hung menu & the lewin terrace menu i was naturally more sold on the kagoshima wagyu sirloin vs a blackmore 9+ wagyu flank.
as it turned out i liked every course in this menu. & the overall dining experience was superb, maybe lewin terrace already a memory, maybe it’s dining with my wife this evening, but this dinner was very enjoyable indeed.
Salted & Hung
12 Purvis St, 188591
+65 6358 3130