Earlier this year, when Noma set up camp in Sydney for 10 weeks, gourmands the world over converged Down Under for a taste of Chef René Redzepi's unorthodox creations. The arrival of Noma Australia put the spotlight on the Anadara bulding in the Barangaroo precinct, the temporary home for the Copenhagen-based temple of Nordic cuisine. Now that Noma Australia has left the building, the space is set to welcome yet another stellar restaurant — this time helmed by Aussie homeboy Brent Savage. 

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Brent Savage needs no introduction. The chef and co-owner of Bentley Restaurant & Bar, Monopole, and Yellow, has raised his trio of dining establishments into key pit stops on the Sydney dining scene. While Cirrus — Savage's latest restaurant to open in Sydney — is set to welcome diners in September, Singapore-based gourmands can count themselves lucky as we'll be one of the first to taste what Cirrus has to offer.

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On the evening of 26th July, the newly relaunched Salted & Hung restaurant (formerly known as 5th Quarter) on Purvis Street will see the meat-heavy restaurant turning its focus towards the seafood-leaning menu that colours Cirrus' DNA. The special one-night only dinner will play out in five-courses, featuring dishes such as cured kingfish with buttermilk and pickled beetroot; and grilled cos lettuce with whipped cured mullet roe and cured egg yolk. Needless to say, uniquely Australian produce such as muntries will find its way into the menu as well.  


Cirrus x Salted & Hung. 26th July. 7pm. $158++ for 5 courses. 12 Purvis Street. Tel: 6358 3130