Tuesday 30 April 2019
Bea at Barangaroo House has launched its new menu, with a fresh look, feel and taste for the restaurant, located on Sydney Harbour at Barangaroo. Since his move to the venue in February, executive chef Tom Haynes, previously head chef at Chiswick, has been working with the team on the next chapter for Bea. This renewed approach sees generous, simple food paired with approachable drinks and a door that is always open to the hard workers and the mischief makers.
Haynes has been steered by the seasons, keeping his cooking technique simple and embracing the flavours of the produce. His fresh take will serve a bounty of market-fresh vegetables, seafood and meat cooked on the kitchen’s wood-fired grill, championing Bea’s produce and surroundings with confidence and warmth.
“I wanted to create an environment where people could relax and unwind. It’s food you want to eat in a place you want to eat it in,” says Haynes. “It’s a little bit cheeky, a little bit messy, but at the core of it all, it’s just tasty food that you’ll want to eat time and time again.”
The menu has been designed for sharing. Start with charred tiger prawns, a delicious warm pressed pork with rice crackers or grilled calamari with chilli and ginger before moving onto the butterflied sea bream or spatchcock chicken with green rice stuffing served over bread. For the ambitious or larger groups, there’s a whole John Dory, 1kg t-bone or a whole roast duck and a bevvy of sides to choose from that hero what’s best each day - be it grilled market veggies or roasted kipflers with a green onion sauce.
Dessert is nostalgia-filled with a Milo-inspired ice cream that can be cracked into while adding extra spoonfuls of Tom’s cashew milo as you go. The apple bombe alaska is finished tableside with a dramatic display of liquid nitrogen, one of the few dishes to not utilise fire, while an espresso will come with a wattle seed caramel koala on the side, a decadent end that puts a modern twist on a childhood classic.
“Watching Tom’s journey from Aria to Chiswick and seeing the menus he created with great Australian produce, we knew he was the right person for Bea,” says co-owner, Matt Moran. “I’m thrilled with where the menu is at right now - it’s simple, delicious and exactly what you want to eat by the water.”
As with the food menu, Bea’s signature cocktails will reflect the seasons, using market-led Australian produce to create classically inspired drinks - think native negronis and seasonal spritzes. Head sommelier Georgina Larsson’s wine list is a curated selection of interesting and delicious Australian and international varietals, designed to perfectly match the new menu.
Whether you’re settling in for the night, or popping in for drinks, snacks or late-night caramel koalas, Bea will be a place for fun and delicious food. The new menu launches today.