Contemporary Australian restaurant Salted & Hung continues its Monday Underground Supper Club sessions with a collaborative cocktail and food pairing series with Bar Stories on Monday 10 September 2018 at 7pm.
Satled & Hung’s 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, kicked off to great success in April this year with award-winning bar NATIVE. The progressive Australian restaurant – helmed by Chef Drew Nocente – picks up where it left off with a new series in collaboration with owner and barman David Koh of Bar Stories.
For those not in the know, Bar Stories is one of Singapore’s pioneering bespoke cocktail bars, launched in 2010 to critical acclaim… all without a menu. Cocktails there are specifically made to guests’ desires and tastes, built around an emphasis on using ingredients and techniques commonly used in a kitchen.
These sessions will feature a seafood-centric menu, combining Chef Nocente’s penchant for curing, fermenting, and grilling with Koh’s passion and interest in fishing – nothing pretentious, just all-round delicious and approachable. Cocktail highlights, for example, include Getting Medieval, a fancy take on the Scotch-based classic Blood and Sand; here it is made with slow pressed salt-baked beetroots, and further built upon with a mix of fruity and citrusy flavours such as morello cherry, yuzu, hibiscus and lemongrass, then topped off with an IPA and orange blossom foam for contrast.
Full menu with cocktail pairing is given below. Seats are $150++ with cocktail pairings. Reservations are a must. Bookings available via email at email@example.com or call +65 6358 3130.
This collaboration dinner will also take place on 8 October and 12 November 2018.