Book your next birthday, anniversary, engagement party or Christmas drinks at cured!
Our venue is the perfect size for a function of 20-40 people.
We can tailor a menu and drink list to suit your budget. So flick us an email or give us a buz for more information. email@example.com
We have a few bottles left from round 1 of our Secret Cellar. The short list, of some 10 aged wines will change as the ‘one off’ wines sell out and are replace with other vintages and styles.
We have had someone request a wine from a particular vintage (their sons birth year) as a gift for his 21st birthday, which is a really fabulous way to utilise our secret cellar! Enquire with Matt and Alex next time your in.
The first Wednesday of the month cured takes on an intimate speakeasy jazz bar feel. We have a rotating list of live performers who swoon you as you dine on great food and wine. Bookings are essential and it fills up fast.
Wednesday June 7th – 7-10pm – BLUE VELVET JAZZ perform.
Once a month we host a wine appreciation night where we explore specific regions, winemakers, varieties or ages of wine.
Tuesday June 6th we will host a FRENCH WINE NIGHT – giving you the chance to experience the best of Rhone, Burgundy, Bordeaux and Sauternes. I can’t wait to try the ’86 Bordeaux we have for that night. For $150 per head this includes the wines and a selection of our charcuterie and share plates.
Not to be missed – BOOK NOW to secure your place at the table.
We were originally going to run a traditional Swiss fondue night once a month but due to the success of it – we have now added the fondue to our regular menu. Its a perfect appetiser and ensures there’s still room for a cured board to share amongst your table. The house recommended wine for the fondue is our Reichsrat Von Buhl Riesling 2015 – GER (Pfalz).
FLAMING PASTA WHEEL
Final tweaks are being made to this event but during winter we will be hosting a flaming wheel of parmigiano, within which we mix fresh housemade pasta and selected cured meats. A perfect winter addition to our menu.