Cured sells only three things: wine, cheese and cured meat.

Co-owner Jeremy Ricketts is an ex-military man and part-time flight attendant. He’s been around the world and loved small bars serving the same holy trinity. “In Spain you go to a hole in the wall that just serves meat and cheese on a paper plate. There are no seats, you just sit at a high table and you get a glass of wine in a paper cup.” Cured is probably around the same size but more typical of Sydney’s recent restaurant trends – copper cords, dim lighting, exposed brick on one side and mirrors on the other.

It feels like a ballsy move for Ricketts and partner Bridie Gough, who are doing hospitality for the first time. The menu is stocked with the goods of Australia’s most talented cheese makers and meat curers. “My wife and I flew around Australia, went to places that manufacture it, met local suppliers and tried it all,” says Ricketts. “We wanted to find a lot of Australian produce.”

The wine list is similar, mostly local wines in a mid-to-high price range. “We’re really trying to pair up wine like you would in Italy and Spain. To cut through some of the fats and spices of the cured meats,” says Ricketts.

For those who don’t know the difference between bresaola and n’djua, you’ll learn a lot eating at Cured. Each of the meats and cheeses are sold separately and can be ordered with Brasserie’s new line of single-origin sourdough, pickles, pâté, terrine or rillette. “It’s made for us fresh every week in South Australia. Not many places have a traditional French rillette,” Ricketts says. For those with the willingness, but not the knowledge, to match their wines and cheeses, Ricketts and his team are passionate and will explain what’s best with what.

42 Market Lane, Manly
(02) 9976 0698

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