PUBLISHED July 15th, 2016 02:35 pm | UPDATED May 10th, 2023 02:20 am
Regardless of whether or not you consider yourself a foodie, if you’ve been to Sydney, it’s highly likely that you’ve heard of Brent Savage’s highly regarded restaurants – Bentley Restaurant & Bar, Monopole, and Yellow. Currently holding the title of The Sydney Morning Herald Good Food Guide Chef of the Year, Chef Brent will be in Singapore in collaboration with Salted & Hung’s Chef Drew Nocente for Citibank’s $100Gourmet programme.
But that’s not the most exciting part – Chef Brent will also be debuting a few dishes from his new seafood-focused restaurant located in Sydney, Cirrus, at Salted & Hung on 26 July 2016. We chat about his beginnings, Cirrus, and the gastronomic bridge between Singapore and Australia.
Hello, Chef Brent! You have quite the low profile for an award-winning chef. For those unfamiliar with your culinary background, how did a young man from the Blue Mountains come to run a mini restaurant empire in Sydney?
I was very fortunate to work for Phillip Searle at Vulcans in the Blue Mountains. He really encouraged me to continue learning my craft and was supportive when I made the decision to move to Sydney. Once I had a taste of fine dining kitchens and the great food scene I was addicted. Hard work, dedication and ambition drove me to where I am today.
Tell us more about Cirrus, your new seafood-focused restaurant on the Barangaroo harbour front.
The fact that Cirrus will be located on the harbour front inspired the decision to create a sustainable seafood focused menu. Diners can expect a casual yet professional experience with a shared approach to the food.
You run Bentley Restaurant & Bar, Monopole and Yellow with partner Nick Hildebrandt. Is the new restaurant also a joint effort?
Yes. Nick (Hildebrandt) and I have been in a partnership for 10 years and we will continue to work together on this new venture.
Cirrus is slated to be open in Australia in September this year, and you’re debuting the menu here in July. How did the decision for Singaporeans to try it first come about?
I had been invited to Singapore to participate in $100Gourmet and saw it as a great opportunity to present Singaporeans with a preview of the new restaurant. We have received great support from the Singaporean food community at all of our restaurants, so it made a lot of sense.
Multiculturalism has a strong influence on Australia and Singapore, how differently do you think it’s shaped the food cultures in both countries?
Australia was probably more heavily influenced by the United Kingdom and then South East Asia later, whereas obviously Singapore was first influenced by SEA and the UK/European influence came later. Both cities are a great melting pot today.
Bentley Restaurant & Bar opened its doors in 2006 and you published cookbook “Bentley: Contemporary Cuisine” in 2010; how has your approach to cooking and experiencing food changed since these milestones?
Obviously we have progressed since the opening of Bentley – in terms of the experience we offer and the way that we source and present the food. The progression has been very organic and is heavily influenced by the origin and sustainability of the produce we use. All of the cooking techniques that we learnt over the last 10 years are still valued and featured throughout the menu.
What’s your favourite food to eat versus your favourite cuisine to cook?
My cooking is modern Australian but is inspired by Europe but I really love eating South East Asian food.
You’ve been to Singapore before, is there anything you’re looking forward to on this trip?
I’m looking forward to all the amazing seafood and the hawker markets. It’s really exciting that so many dining options are open late after service!
Try Chef Brent’s five-course dinner showcase of the new Cirrus menu at Salted & Hung on 26 July 2016. Priced at $158++, expect sustainable seafood like coral trout, kingfish, and marron on the menu.
Salted & Hung is located at 12 Purvis Street, Singapore 188591, p. 6358 3130.