Sydney's home of pig's ear katsu, the 63-degree egg and tamarind chilli popsicles is a confirmed starter at the Barangaroo development.
Derek Puah, owner of Surry Hills' award-winning Devon Cafe and its Waterloo spin-off, Devon on Danks, confirmed the opening of the new waterside venue.
"We just signed a contract this week, it'll open next September," he says. With a working title of Devon on Barangaroo, Puah maintains it'll be similar to the Surry Hills original but a little "more corporate".
Devon has built cache off the back of Zach Tan, the pharmacist-turned chef at Guillaume Brahimi's Sydney and Melbourne restaurants, who has customers queuing out the door on weekends for his quirky fare.
Devon's excellent lobster rolls, splashed with Kewpie mayo and tasoi, and its deep-fried ice-cream on a steamed bun are also likely to make the journey to Barangaroo.
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