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Here's who's taking over the Noma Australia restaurant space at Barangaroo

Chef Brent Savage and sommelier Nick Hildebrandt. Source: supplied

Rene Redzepi’s pop-up restaurant, Noma Australia, is one week into a 10-week residency at the Sydney harbourside redevelopment Barangaroo and today the question of what’s next for the site was answered by developer Lendlease.

The team behind three of Sydney’s most acclaimed restaurants, the Bentley, Yellow and Monopole, Brent Savage and Nick Hildebrandt, will open a seafood restaurant there later this year.

Next month marks 10 years since the duo opened Bentley, their two-hat restaurant and bar, in Surry Hills before subsequently relocating it to the CBD in 2013.

Their fourth venture, slated to open in September this year, doesn’t yet have a name, but will become part of the strong dining precinct Lendlease is building at Barangaroo, which includes a new restaurant from Aria’s Matt Moran. When it’s finished, there’ll be around 90 retailers, mostly dishing out food and drinks, at the development.

Savage, twice named the Good Food Guide’s chef of the year, and Hildebrandt, one of the country’s top sommeliers, say they’ve toyed with the idea of a seafood-focused restaurant for some time.

But surprisingly, seafood dining is often regarded as a hard sell in the industry in a harbour city where customers tend to head for the steak over fish. Tellingly, the only meats on Redezepi’s Noma Australia menu comes from the sea and many are saying his abalone schnitzel — pub food meets posh — is the best dish.

Savage and Hildebrandt say they’re already working on the design for their space, which they want to open up for outdoor dining.

“We think there’s a real opportunity for an exciting restaurant on the harbour with a strong wine program and a menu that is centred around sustainable seafood -– but that’s not all we’ll be doing,” they said.

Hildebrandt’s wine lists are always spectacular — and earned Bentley wine list of the year three times — so expect plenty of great things to drink with your oysters.

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