Set to open in September, this Unlisted Collection restaurant focuses on cured meats under the care of Chef Drew Nocente, formerly of W Singapore’s Skirt. He’s fused Australian sensibilities with traditional Italian methods for a menu of cured meats like rum-cured pork belly, salt & pepper tripe and charcuterie favorites like salami, salsiccia and lardo. If charcuterie isn’t your thing, the opulent space (it’s got gold trees sprouting from the columns) also has Josper-grilled meats and seafood dishes.
