Cured sells only three things: wine, cheese and cured meat.
Co-owner Jeremy Ricketts has been around the world and loved small bars serving the same holy trinity. Cured is small and typical of Sydney’s current restaurant trends – copper cords, dim lighting, exposed brick on one side and mirrors on the other.
The menu is stocked with the goods of Australia’s most talented cheese makers and meat curers. Ricketts and his wife, Bridie Gough, flew around Australia visiting the people who manufacture the produce, met local suppliers and tried it all.
The wine list is similar, mostly local wines in a mid-to-high price range. It’s paired to cut through the fats and spices of the cured meats.
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 single-origin sourdough, pickles, pâté, terrine or rillette. It’s made for Cured fresh every week in South Australia. 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.