Ambitious, architecturally stunning, and right by Sydney Harbour. Solotel and Matt Moran have finally opened the three-level Barangaroo House to the public. The dramatic award-winning building on Barangaroo Avenue has been carefully shaped to offer three distinctive dining and bar concepts, all taking full advantage of those sweeping water views.
“Barangaroo House is looking beautiful, the food is tasting incredible, and the drinks are impressive”, said a confident Moran. “The team have worked so hard to get us to the point and it’s so exciting to be opening the doors today. We’re ready and I can’t wait to see everyone down here, enjoying Barangaroo House”.
All thee menus across the three venues, detailed below, have been designed by Head Chef Cory Campbell (ex-Noma) who has worked closely with Sommelier John Paul Wilkinson (ex-Rockpool Bar & Grill) to put together exciting wines lists that sit along other offerings, such as Smoke’s 40+ cocktail list.
This is Barangaroo House’s top floor rooftop bar with a capacity for 250 people and a very generous 400-bin Champagne-focused wine list, as well as that aforementioned 40 strong list of unique cocktails. This will be where you go for intriguing up-scale bar snacks like tasting plates of caviar, tinned white anchovies, fried smoked brisket doughnuts, and sea urchin and orange jam toasties.
Bea is the middle level of Barangaroo House, a 180+ seat restaurant serving contemporary Australian cuisine expressed through the country’s best produce across seafood, meat and veggies. Native ingredients will be a big focus here, as will shared-style dishes for group feasts. A “feed me” menu will be available to allow chef’s ongoing experimentation, and the wine list will be far-reaching with classic global regions well represented alongside Australian producers both iconic and up-and-coming.
Mon-Sun 12pm-4pm + 5:30pm-12am
Finally, House Bar – announced just last week – will take up the ground level of this ambitious project, with food reflecting a more playful and casual atmosphere while drinks are summer-focused. At any given time there will be 12 beers on tap, offered along with cocktail pitchers and a tight wine list with a focus on the ever-so-trendy rosé.
No dish on the menu will be over $30, with Campbell putting together a nice list of options that include buckets of fresh-cooked prawns served with bread and cocktail sauce, crisp fried fish, chicken wings, and spit-cooked meats like chicken and lamb served in warm pita with two different salads.
For full details on the project, which opens tonight, head to the official website HERE.
Photo: Cole Bennets