Salted & Hung

Finally worked up a stomach to have dinner at Salted & Hung. The menu has a lot of meats, and the entire gamut of charcuterie made in-house. These are what the friends raved about. Not quite my thing. But they have enough seafood choices on the menu. Portions are meant for sharing between two or three small eaters.

Of course there were innards- pig head terrine, beef tongue with pickled onions, shallots and wasabi mayo, tripe with togarashi, Szechuan and caponata purée, sweetbreads with cabbage, granola and saltbush. Then there was smoked lamb leg with grilled eggplant, cabbage shoots and pistachio.

Had vegetables of roasted cauliflower with burnt butter tahini, picalilli and dandelion. The smoked hamachi collar with soy, lardo and kale purée was grogeous. The grilled squid with yuzu and ink mayo was expectedly tender and fine. The ocean trout was a tad disappointing because it could have been better smoked. Its garnish of macadamia nut milk and avocado purée and frozen pomelo bits was great though.

Chef Andrew Nocente is clearly skilled with meats. I'm not as impressed with the flavors for fish, scallops and prawns. The food is surprisingly not as salty as we expected. Good! Its flavors are kept conservative and updated with current trends. We were pleased that drinks, especially their beer have been kept at reasonable prices. Happy to see Innocent Bystander's easy drinking pinot noir on the list. It was a lovely evening at a casual venue where we unexpectedly ran into many friends whom we were very happy to say hello to.