Contemporary Australian restaurant Salted & Hung will be launching its Monday Underground Supper Club sessions, a series of dining events in collaboration with different cocktail bars around town to offer diners special all-round food and drink experiences.

These Supper Club sessions is part of the restaurant’s vision of reinforcing the concept of pairing drinks with food, and menus will revolve around the partner bar’s forte while staying true to executive chef Drew Nocente’s penchant for curing, fermenting, and grilling. The restaurant will kick off the first-ever session on Monday 16 April by partnering with award-winning cocktail bar NATIVE, a five-course cocktail pairing dinner that will see NATIVE founder and owner Vijay Mudaliar and head bartender Leon Tan (pictured below) put together cocktails using foraged ingredients such as nutmeg, ginger flowers, and even ruku masam and buddha palm – a concept that’s garnered them international acclaim (you can find the full cocktail and food pairing menu for that evening here).

For example, Chef Nocente puts his curing chops to good use with a delicious Masala Gin Cured Salmon with Curry Cauliflower, Charcoal Emulsion & Beetroot, using some of the same spices that Mudaliar and Tan employ for Masala, a cocktail made with fennel, coriander, masala spices and foraged cinnamon leaves.

“(We’re looking) to highlight the versatility of ingredients used by both chef and bartender that would spotlight and complement each other’s trade,” shares Salted & Hung executive chef Drew Nocente.

Salted & Hung’s Monday Underground Supper Club sessions seats just 12 people by the kitchen bar counter, with the rest of the restaurant totally closed for a more intimate setting to encourage participants to interact with the kitchen, bartenders and with each other. The event will run for six months – once every month on a Monday – with the first three with NATIVE, followed by another three sessions with Singapore cocktail industry pioneer Bar Stories.

Seats are $150++ per person with cocktail pairings. To book a spot, email or call  6358 3130.


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