Salted & Hung celebrates its third birthday with a bottomless feast

What’s a brunch party without bottomless plates and endless drinks? Modern Australian restaurant Salted & Hung, a specialist in cured and grilled meats, will be offering just that when it celebrates its 3rd birthday on 30 June.

Chef Drew Nocente will create a range of small and large plates of the restaurant’s past brunch favourites. Ready your appetites for lip-smacking creations like Bacon Chop & Spiced Rum Pineapple, Smoked Chicken Thigh & Black Garlic and Duck and Coppa Toasties. Try Nocente’s take on paella, the Squid, Yuzu & Ink Rice. For sweets, dig into Nocente’s savoury-sweet creation of Bacon Ice Cream Sundae to end your meal. $78/person. Add $45 for free-flow cocktails, wines, beers, sparkling & house-pour wines.

12 Purvis Street. Tel: 6358 3130.