After serving cult-status cronuts and truffle-laden dishes for two years, Devon on Danks will close on September 12. It's not a loss, though, with the team preparing to open at Barangaroo in late October.

"We want to do something different that's not being offered at Barangaroo," says owner Derek Puah. "The a la carte menu will be similar to what we've been doing at Danks but we'll have katsu sandwiches and jaffles rotating on a daily basis."

Zacharay Tan, executive chef at Devon in Surry Hills and Waterloo as well as at Darlinghurst's Lucky Suzie, will lead the menu direction with head chef Morris Baco, the current head chef at Danks.

The menu will still feature Devon brunch dishes such as the Breakfast with the Sakumas and the Dr Seuss (inspired by the book Green Eggs and Ham), and will cater to takeaway customers with the addition of a sandwich counter. Expect eggplant, Wagyu steak or thick-cut bacon and egg katsu sandwiches and a variety of jaffles. Happily, the cronuts, doughnuts and soft serve will be available at the new location.

The space, designed by Matt Woods, will have a shipping container vibe and utilise indoor and outdoor seating, according to Puah. At night, the space will shift into more of a bar, with booze and tapas-style dishes.

Initially taken on as a two-year lease, the closure of the Danks site coincides with the redevelopment of the Waterloo space, due to commence next year. "We will keep on doing what we are doing and keep on trying new things," says Puah. "We will keep on going."

Devon at Barangaroo will open in late October. Devon on Danks' last day of service is September 12. Stay tuned for more information regarding the opening date.