Native and Salted & Hung team up for a fabulous dinner with cocktail pairings like no other.
Expect bold flavours and inventive cooking techniques at this brilliant culinary-drinks exchange between Vijay Mudaliar and Drew Nocente.
Chase away the Monday blues and the crowds with Salted & Hung’s Monday Underground Supper Club sessions. Held on a random Monday of every month (till September 2018), the dinner ($150/person) series will kick start on the 16th with cocktail pairings from Native.
With only 12 seats (by the kitchen bar) available for each dinner, Drew Nocente, executive chef of Salted & Hung wants to bring a more intimate setting between diners, chefs and guest bartenders – allowing you a sneak peek into what goes on behind the kitchen, and the chance to learn new cooking and bartending tricks.
Curated together with Vijay Mudaliar, founder-owner of the ever-popular watering hole Native, this five-course menu will highlight the adaptability of Southeast Asian ingredients, plus Nocente’s curing and grilling techniques. First, tuck into highly addictive snacks like the house-cured Masala Salami, Black Pudding Croquette and fresh Irish oysters drizzled with kelp and yuzu sauce; served with Native’s house-brewed Kombucha with four-days fermented oolong tea. This is followed by the Masala Gin Cured Salmon paired with Masala, a fragrant concoction of gin, fennel, coriander and masala spices.
Then move on to the scrumptious Lamb Neck Char Siu Flat Bread, which pays tribute to Nocente’s culinary experiences in Australia and Italy. A must-eat is the Westholme Wagyu tri tip; the well-marbled meat is gorgeously transformed into a tantalising dish with house-made A1 sauce, and paired with Mead, which includes peat, foraged nutmeg and a spritz of smokey Indian whisky. Wind down the night with a creamy Vanilla Pana Cotta topped with gula Melaka syrup and tangy ruku masam.
This exciting supper session is a six-part series that aims to accentuate the significance of tipple pairings with food. Head to saltedandhung.com.sg for more information.
12 Purvis Street. Tel: 6358 3130