Supper club sessions are coming to Purvis Street — contemporary Australian restaurant Salted & Hung is launching a monthly dining experience that’ll pair gourmet food with epicurean cocktails from the finest bartenders in town.
The Monday Underground Supper Club sessions will kick off with a bang come Apr. 16, in a collaboration with Amoy Street cocktail bar, Native. The latter of which is, of course, known for its bespoke approach to potent drinks using foraged ingredients, regional produce, and beyond. Like ants, for example (no, really).
The first of the supper club series will feature five courses by Salted & Hung’s executive chef Drew Nocente — all of which will be paired with cocktails by Native’s founder Vijay Mudaliar and head bartender Leon Tan. The menu, like in every supper club sesh, will showcase the marriage of philosophies between the restaurant and the bar in a bid to “highlight the versatility of ingredients used by both chef and bartender that would spotlight and complement each other’s trade,” offers Nocente.
Patrons can look forward to a night of specially crafted couplets such as the Lamb Neck Char Siew marinated in five-spice powder, and Native’s Sourdough Cuts cocktail, for example. With the beverage being a concoction of whiskey, gula melaka, and foraged nutmeg, it’s a perfect pairing to complement the heavy spice element of the lamb marinade.
Such a high-grade union of elements remains highly exclusive though — the Monday Underground Supper Club sessions are limited to twelve people by the kitchen bar counter at each round, for diners to interact with the chefs and bartenders to get an intimate insight into their dining experience.
The sessions will run monthly on a random Monday for $150 per head, and it’ll all come to an end in September. Book a seat by emailing firstname.lastname@example.org or dropping them a line at 6358 3130.