Matt Moran and Solotel Group’s newest three-level hospitality venture in Barangaroo takes another step towards its much-anticipated December launch, with the announcement of Bea, the 180+ seat feature restaurant located on the middle level.
Bea will open from the 16 December, with chef Cory Campbell at the helm and is a far cry from the carnivorous, masculine grills Australia knows. The menu is a true reflection of contemporary Australia, rich in native and local ingredients artfully expressed with international techniques and flavours.
Campbell’s menu at Bea features the best hand-picked produce from Australia’s seasonal bounty, from seafood to meat and vegetables, with a judicious use of native ingredients as well. Campbell has created generous dishes that work equally well for shared feasts as for a three- course meal. Campbell will also offer a constantly changing and evolving ‘feed me’ menu, where his team will play around with new ingredients and ideas.
Steak tartare is a reinvention of a classic that promises to intrigue. Kingfish is rolled in burnt leek ash, seared then sliced and finished with oyster emulsion. Eye fillet is rolled in a powder of dried native fruits and served with black radish.
Bea’s signature dessert, simply called ‘chocolate, caramel’ is a homage to the award winning building. Fine chocolate disks in three different sizes are sandwiched together with dollops of chocolate mousse reflecting the architecture of the building that is set to become a Sydney landmark.
“Their journey starts when reading the menu,” says Campbell. “I could write down that the meat is cooked over coal or slow roasted for 24 hours, but where’s the intrigue in that? It’s not about technique, it’s about the flavours on the plate.”
Campbell has an enviable cooking pedigree, which includes four years as a chef at Noma in Copenhagen, and six years as head chef at Vue de monde in Melbourne. While fine dining is in his DNA - he was planning a small 30 seater until Matt Moran poached him – Campbell says his approach at Bea is more relaxed.
“It’s all about fun dining rather than fine dining,” says Campbell.
Of the wine program, sommelier John Paul Wilkinson says: “The goal of the Bea list is to make the special, accessible. The list features fantastic 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.”
To access Bea patrons will ascend a sculptural wooden staircase from the ground floor to the subtly designed restaurant. Bea, with an elevate outlook over Barangaroo, will feature
Tallowwood floors, and a mix of timber and leather table tops, all custom-designed by local Australian craftsmen. In the corner of the main dining room, with unbroken views of the water, will sit a custom-designed crescent-shaped brass table, mirroring the organic shape of the building. Campbell has also had a hand in the design of the tableware, which will include bespoke ceramic plates by Robert Gordon glazed with a spray of ash, meaning no two are the same.
Bea, will sit under Smoke, the sophisticated bar taking the top level of the new Barangaroo venture.
Bea will open on 16 December and is now taking bookings.
For all details and reservations visit www.barangaroohouse.com.au