Cured is more than just a mecca for cheese, wine and all things cured. The restaurant is a community hub for the culinary inclined, offering a spot for brunch, lunch, snacks, dinner and everything in between.
Bridie Gough and Jeremy Ricketts are the pair behind the innovative venue. Cured represents their first foray into hospitality, but their respective professional experiences placed them perfectly to create something special. Bridie’s architectural background led to the eatery’s New York-inspired speakeasy vibe and intimate banquette seating, while Jeremy’s experience in the airline industry has resulted in top-notch hospitality. While they both frequently travel abroad with their other professions, when in Australia the pair are drawn together by their love of cured meat.
A clear concept calls for exceptional produce, so Bridie and Jeremy have kept things simple and beautiful. The focus at Cured is all about quality: Australian made salami is crafted from all-Australian pork, only the finest cheeses grace the menu, many of them Australian, and the matching wine list is carefully curated to pair with these products.
Look to the menu and you’ll find every cured meat you could dream of. Salame, salsiccia, sopressa and nduja highlight fine quality pork, along with pancetta, prosciutto and jamon serrano and iberico. Beef is represented in beautiful air dried bresaola, while the chicken liver pate, duck rillette and pork terrine are unmissable additions to your feast.
There’s also the opportunity to sample some unusual products, such as paprika infused spreadable chorizo, lonza – pork loin cured in juniper berries and peppercorns, or culatello – one of Italy’s most prestigious salami, made from a muscular hind leg pork cut.
The natural accompaniment to all these cured delicacies is cheese. Vegetarians should head straight for the caprese salad with fresh, creamy burrata. Meat-eaters can pair their prosciutto and bresaola with an oozy triple cream truffle brie, a creamy Australian buffalo mozzarella, or perhaps a sheep’s milk roquefort.
Whether you’re up for a smoky cheddar, a soft chevre or a stinky blue, the Cured team will be able to make you the perfect cheese board. Add a side of organic Australian honeycomb for a sweet kick. Served with fresh sourdough, seasonal homemade pickles and olives, each board will be sure to hit those cheese and cured meat cravings.
Pick a white, red or rose to match: the extensive wine list has something for every taste. Craft beers from Dad & Dave are also on offer, as well as a range of whiskies and gin for fans of spirits. Finish your meal with an affogato spiked with aromatic Frangelico liqueur and a glass of dessert wine for the full European experience.
Don’t miss Wednesday’s jazz night, when Cured takes on a speakeasy atmosphere that pairs perfectly with fine wine and shared artisan produce.
Ease into the next morning with Cured’s relaxed brunch menu. The Cured roll comes with your choice of seared bresaola, speck or pancetta topped with Japanese mayo, rocket and a sous-vide egg on a brioche bun, while those looking on the lighter side will love the smashed avo or the salmon and asparagus board. Cured also serves up Double Roaster brews for all your caffeine needs.
Specialty salami, fine wine and a buzzing atmosphere – Cured has the perfect recipe for a great night out.