Review: The Buena’s Vista Bar – Mosman (Sydney)

Long-standing pub The Buena in Mosman has revealed its new look after an $8 million refurbishment collaborating with SJB Interiors and Tess Regan Designs. A redevelopment which not only includes Culinary Ambassador Guillaume Brahimi bringing over an extension of his famous Bistro Moncur, but a big revamp to the venue’s pub food focused menu.

Upstairs at Vista Bar, Brahimi and Public House Management Group Executive Chef Ben Varela have teamed up to create a modern menu featuring wood-fired pizzas, share plates, and twists to modern pub favourites.


The spinach & feta cigars ($15) are a tasty way to start, though the blood orange segments seem misplaced. You can’t go wrong with salt & pepper squid with lime aioli ($18), especially when it’s perfectly crispy.


While the smoked trout salad with warm potato, spinach, dill, shallots, seeded mustard dressing ($21) delivers on flavour, it loses marks with rogue salmon bones throughout.


The wood-fired Milanese pizza ($24) topped with tomato, mozzarella, salami, and gorgonzola is flavoursome and boasts a delicious, porous crust. If you’re looking to cut through the heavier dishes with greens, the mixed leaf salad with chive vinaigrette ($6) will sort you out.


For dessert, I have my eyes on the buttermilk pannacotta, but we’re told that sadly it’s not set yet, so we go for our second choice: the doughnuts with salted caramel and malt ice cream ($15). The doughnuts arrive steaming hot doused in a moreish salted caramel.


A good cocktail list seals the deal at The Buena. We sip on the Passionate Botanist ($18), a medley of Hayman’s gin, housemade green tea syrup, fresh lime and passionfruit and That’s Not A Spritz ($18) made with Aperol, St Germain elderflower, ruby red grapefruit, passionfruit, fresh lime, topped with sparkling. Both are refreshing summer beverages that will complement your meal perfectly.


The Buena

Address: 76 Middle Head Road, Mosman
Contact: 02 9969 7022
Hours: Monday to Saturday 11am to 12am; Sundays 11am to 10pm