Renowned Australian chef Brent Savage will be in town on Jul 26 to debut the menu of his new restaurant Cirrus in Barangaroo, Sydney, which will be open in September this year. To be held at contemporary Australian joint Salted & Hung, the five-course dinner includes dishes such as cured kingfish with buttermilk and pickled target beetroot and marron with saffron mayonnaise and sea lettuce. Chef Savage is currently the chef and co-owner of Sydney restaurants Bentley Restaurant & Bar, Monopole and Yellow.
The dinner is priced at $158++, with wine pairings at an additional $68++. To reserve, call Salted & Hung at +65 6358 3130, email firstname.lastname@example.org or via Chope. For more information, visit www.saltedandhung.com.sg.
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