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Heard that Salted & Hung recently transitioned to just doing tasting menus and had to check it out. Chef Drew is a genius when it comes to using all parts of his ingredients and it really shows in his new 7- and 10-course sets (from $148). Loved every part of the menu, but if I had to pick favourites, it'd be the Aged Turbot with turbot tea broth and turbot liver vin jaune sauce, as well as the Green Lip Abalone with savoy cabbage and charcuterie broth that he makes with the leftovers from his famous cured meats.
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