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!