Matt Moran’s uncovers the details of Bea restaurant, Barangaroo House.
All eyes are on Barangaroo House right now as the second level of this award-winning structure has been revealed. Introducing Bea (pronounced bee), a grand 180-seater restaurant situated on the middle level. Doors are set to open on Saturday 16th December, and like its upstairs rooftop bar, Bea will exude total luxe.
The fit out consists of wooden floorboards, teamed with a mix of timber and leather table tops, all custom-designed by local Australian craftsmen. Offering unbroken views of the water, Bea also features a striking crescent-shaped brass table, mirroring the unique shape of Barangaroo House.
With chef Cory Campbell at the helm, the menu will showcase native ingredients, artfully expressed with international techniques and flavours. Think steak tartare turned on its head, teamed with other dishes such as the kingfish rolled in burnt leek ash, which is seared then sliced and finished with oyster emulsion.
Thought has seemingly gone into even the smallest details, with Bea’s signature dessert paying homage to the award winning building. Simply called ‘chocolate, caramel’, this particular dish involves fine chocolate disks in three different sizes, sandwiched together with dollops of chocolate mousse. It reflects the architecture of the building.
Turning to the wine program, sommelier John Paul Wilkinson says: “The goal of the Bea list is to make the special but also accessible. The list features wines from classic global wine regions, as well as iconic Australian producers. These will sit alongside wines from smaller regions and the next wave of exciting producers. There will also be an exciting selection of biodynamic and natural wines.”