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Salted & Hung [TEST]

Salted & Hung - Singapore - City Hall
Salted & Hung - Singapore - City Hall Grouper with Infused Soy, Charcoal and Fermented Prawn Butter from Salted & Hung on Purvis Street in Bugis, Singapore Interior from Salted & Hung on Purvis Street in Bugis, Singapore Snacks from Salted & Hung on Purvis Street in Bugis, Singapore Interior from Salted & Hung on Purvis Street in Bugis, Singapore Interior from Salted & Hung on Purvis Street in Bugis, Singapore Snacks from Salted & Hung on Purvis Street in Bugis, Singapore Assorted from Salted & Hung on Purvis Street in Bugis, Singapore Grouper infused soy, charcoal, fremented prawn butter from Salted & Hung on Purvis Street in Bugis, Singapore Grouper infused soy, charcoal, fremented prawn butter from Salted & Hung on Purvis Street in Bugis, Singapore
  • Dishes
  • About
  • Similar

  • Menus

    Dinner Tasting Menu

    Lunch Tasting Menu

    Restaurant Directions

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    Menu Highlights

    Uni & Soy Panna Cotta, Fremantle Octopus, Wagyu Pastrami Sandwich, Smoked Chicken, Mac & 3 Cheese, Bramble Patch

    See More

  • About

    Location

    City Hall, Bugis

    12 Purvis Street
    Singapore (188591)

    View Map

    Cuisine

    Australian

    Good For

    Casual Dining, Drinks, Private Functions, Romantic Dates

    Contact

    Phone Number: 123456789

    Open Today

    Monday
    Closed

    Tuesday
    11:30 AM - 2:30 PM, 6:00 PM - 10:30 PM

    Wednesday
    11:30 AM - 2:30 PM, 6:00 PM - 10:30 PM

    Thursday
    11:30 AM - 2:30 PM, 6:00 PM - 10:30 PM

    Friday
    11:30 AM - 2:30 PM, 6:00 PM - 10:30 PM

    Saturday
    11:30 AM - 4:00 PM, 6:00 PM - 10:30 PM

    Sunday
    11:30 AM - 4:00 PM, 6:00 PM - 10:30 PM

    Press release

    The latest addition to Purvis Street is Salted & Hung, a contemporary Australian restaurant with a menu that has a strong focus on in-house curing and grilling. Leading the culinary direction at Salted & Hung is award-winning Executive Chef Drew Nocente, whose Italian-Australian background has greatly influenced the menu - as shown with his forte in his traditional curing methods fueled together with his passion for fire, coal and showcasing quality produce on the grill.

    The menu is conceptualised with the philosophy of 'minimal-waste', the menu revolves around creative usage of the 'whole hog' - be it pig, cow, bird or fish - from protein to innards, skin to bone, coupled with elements of smoking, curing, pickling and grilling in every dish.

    The restaurant's 45-seater dining space will be kept casual and modern with elements of wood, metal and concrete as well as traces of playfulness and dark humour (a reflection of Chef's personality) that will be showcased in various manners throughout the restaurant. (Mar 2019)
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With social distancing regulations in place and limited seating, we seek your understanding that all reservations will require a deposit of $50 for lunch and $50 per person for dinner. Your reservation will be confirmed once the deposit has been received.

Kindly note that you may be allocated to the exclusive counter tables overlooking the kitchen.

We are only offering tasting menus for lunch and dinner. Please do let us know should you have any dietary restrictions at least 24 hours in advance.

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Sat-Sun: 12-3pm, 6-9pm
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Kindly note that you may be allocated to the exclusive counter tables overlooking the kitchen.

We are only offering tasting menus for lunch and dinner. Please do let us know should you have any dietary restrictions at least 24 hours in advance.

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