Salted & Hung is a contemporary Australian restaurant conceptualised with minimal waste in mind. At the core of the menu is the creative use of forgotten parts, from skin to bone, protein to innards.

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.

Armed with years of experience in charcuterie and grill, a lust for experimentation, and several culinary tricks both traditional and urban up his sleeves, he has handcrafted a specialty menu with a strong emphasis on meat curing for Salted & Hung.