Modern Oz Nose-to-tail

Modern Oz Nose-to-tail

Featuring Salted & Hung
Ợ Địt
Ợ Địt

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

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The best way to experience the massive Chef Nocente’s equally-enormous creativity is to order à la carte (especially starters and small plates). It is more expensive that way (and this is a pricey place, borderline on outrageous, unless you go for the set lunches), but worth it! The uni and caviar kueh pie tee ($12++), tripes ($16++), boudin arancini ($3++), quail ($24++), Mac and 3 cheeses ($18++), and kangaroo ($25++), are all scrumptious. The signature Grouper ($58++) can be given a miss. Good wine list. Friendly, knowledgeable, and proactive wait staff.

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes! A very good meal at Salted & Hung is a slam dunk, except if you’re a vegan then you’re plunked!

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes! A very good meal at Salted & Hung is a slam dunk, except if you’re a vegan then you’re plunked!

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Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes! A very good meal at Salted & Hung is a slam dunk, except if you’re a vegan then you’re plunked!

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes! A very good meal at Salted & Hung is a slam dunk, except if you’re a vegan then you’re plunked!

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes! A very good meal at Salted & Hung is a slam dunk, except if you’re a vegan then you’re plunked!

Reminiscent of the famous nose-to-tail St John restaurant in London, but much more innovative. The best way to experience Chef Drew Nocente’s creativity is to order à la carte (especially starters and small plates (unless you’re a big group sharing, you would not have room for the large plates); it’s more expensive that way (and this is a pricey place, unless you go for the set lunches), but well worth it! The uni and caviar kueh pie tee ($12++), tripes ($15++), boudin arancini ($8++), squid ink mash ($14++), quail ($22++), and kangaroo ($18++) are all scrumptious. Good wine list. Friendly, knowledgeable, and very proactive female wait staff. We would certainly go back to try other dishes!

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Farting is healthy (the wet type, less so)

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