The Feed Me Menu at Salted & Hung is a sharing omakase menu at $75 per person. You’d start with a house-made charcuterie platter laden with thinly sliced red wine salami, bresaola and lardo scattered with truffle honey, chilli and chives.
It’s not just about meats at Salted & Hung. Chef Drew Nocente is equally adept at seafood items such as his gin cured and lightly torched mackerel that’s finished with nori ash, and brightened with pickles and horseradish crème. You may also get slices of raw tuna tossed in a light soy and yuzukoshō dressing. The dish’s textural contrast comes in the form of avocado, nori and lotus chips.
(RELATED: Read our in-depth review of Salted and Hung here.)
The wagyu shank taco composed of ultra tender wagyu shank braised in red wine and veal stock is hearty and satisfying. The meat which rests on soft taco is topped with pickled apples, onion and radish and a bound with a punchy homemade sriracha. Another substantial meat dish is the Josper-charred iberico collar; the fork-tender meat is accompanied by sesame tuile, pickled apples. You may also get delicious vegetable creations like Brussels sprouts paired with guanciale and miso ricotta, and compressed baby gem lettuce, with oritz anchovies, smoked scallop emulsion and homemade barramundi roe bottarga.
The omakase meal ends with torched pavlova complemented by a light nasturtium granita, vanilla ice cream and nitrogen blood orange cream. This menu is available for both lunch and dinner. On the Dec 23 and 24, as well as Dec 30 and, Salted & Hung will be offering a festive-inspired communal-style weekend brunch menu (at $75 per person). Feast on dishes injected with Australian-Italian influences such as duck roulade with roasted roots and cranberry and baked ham with rum-spiced pineapple. For dessert, indulge in panettone with custard and drunken fruit or classic log cake with spices and cherries.
Chef Seita Nakahara’s inventive omakase menus are currently featuring autumn produce that he personally sources from Japan. The menus change frequently based on ingredients flown in from Japan (on Tuesdays and Fridays). You may get to try Hokkaido hairy crab whose sweet flesh and roe are partnered with salsa verde made of basil and parsley, walnut sauce and squeeze of Japanese calamansi. Or a refreshing cold capellini pasta topped with delicate sweet peaches and mint. The fritter of anago (salted water eel) is served with lady’s finger, eggplant and celeriac salad, and perked up with a 25-year vinegar sauce.
(RELATED: Read our in-depth review of terra here.)
A highlight in the menu is the succulent wild scampi from Shizuoka, served with thick and pleasantly chewy house-made chitara (guitar) pasta. And finally there’s the unadulterated Tochiji wagyu beef married with Japanese porcini and shiitake mushrooms from Chiba. The meal rounds off with homemade ice cream with fruits.
Bam! at Tras Street recently introduced its revamped omakase-only concept. Executive chef Pepe Moncayo’s inventive dishes includes Japanese and Asian ingredients such as his refreshingly cold somen with Kyoho grapes and fresh almonds presented in a light dashi broth laced with almond oil. Other creations may include the salted cod fish maw fritter with baked artichoke hearts and Manjimup black truffles as well as sea cucumber slightly charred and served in dashi porridge with egg floss, spring onions and bonito flakes.
Bam!’s omakase menu starts from four courses at $98. There are also six-course, and eight- course menus. The vegetarian omakase starts from $78 for four courses. For a sweet ending, the dessert omakase at $48 for three courses features a selection of desserts and petit fours.