The former Australian chef-owner of Salted & Hung new space will open on November 7 and will offer an extensive menu featuring a mix of traditional Italian flavours and modern Australian fare
Singapore is home to a myriad of Italian restaurants—the latest being Cenzo, a new concept by Australian chef Drew Nocente, the former chef-owner of the now-shuttered Salted & Hung. While his previous restaurant focuses on sustainable cooking, his new venture takes inspiration from his Italian roots combined with modern Australian sensibilities.
Cenzo, which is taken from the Italian wold vincenzo (which means conqueror), is an homage to the chef-founder’s father, Vincenzo. Growing up on their family farm in Queensland, Australia, his father taught him the art of making charcuterie and respecting nature’s bounty by using fresh produce and whipping them up into delectable dishes using modern cooking techniques.
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In creating the menu, Nocente envisioned it to “represent convivial gatherings… where family and friends gather to enjoy generous array of food intended for sharing”.
That said, the menu features tantalising shareable plates, including fresh handmade bucatini crowned with juicy spanner crab and smoked trout roe; and raw blue prawns. The latter is Nocente’s interpretation of the classic tuna crudo, finished with fermented prawn oil and wakame seaweed.
