First look: Barangaroo House
The Matt Moran-led venue from Solotel is now open.
After three years in the making, the wait is over – Barangaroo House
, Matt Moran and the Solotel Group’s three-level venue, is now open!
The award-winning building on the edge of Sydney Harbour will no doubt be a hotspot this summer (and in seasons to come), offering three different dining and drinking experiences across the three levels.
One of Australia’s most exciting and highly regarded chefs, Cory Campbell (formerly Vue de Monde and Noma) heads up the kitchens, and has created three fun and different menus across each level. The food is matched by an accessible wine program by sommelier John Paul Wilkinson (ex-Rockpool Bar & Grill), who has curated exciting wine lists for all three levels of the venue that feature iconic Australian labels next to up-and-coming producers.
House Bar, on the ground floor, is a cheerful, relaxed space where you can choose from 12 beers on top, a rosé-led wine list and cocktail pitchers – perfect for summer afternoons in the lush outdoor terrace. The approachable food menu is all under $30 – featuring buckets of fresh prawns, chicken wings, and spit-roasted chicken and lamb pitas.
One level up, the 180-seater restaurant Bea showcases the best hand-picked produce from Australia’s seasonal bounty – from seafood, to meat and vegetables. Dishes include a reinvented steak tartare; kingfish rolled in burnt leek ash and served with an oyster emulsion; and eye fillet with dried native fruits and black radish. The focus on ‘fun dining’ rather than ‘fine dining’ – a perfect fit for the neighbourhood – and there’s also a constantly-evolving ‘feed me’ experience, featuring new ingredients and ideas from Cory Campbell and his team.
Smoke, a sophisticated rooftop bar, has everything you would want from a cocktail bar: harbour and city views, a diverse music program, and of course – a surprising mix of unique cocktails, many of which include subtle references to the bar’s name. The Champagne-focused wine list features bottles that are imported directly for Barangaroo House; and imaginative tasting plates include fried smoked brisket doughnuts, and a sea urchin and orange jam toastie.
Adding to the overall experience is the stunning design of the spaces themselves. Textures range from marble and brass, to timber and leather, with colour palettes that incorporate pink, burnt orange and green – a perfect match for the water views and sea breeze.
“Barangaroo House is looking beautiful, the food is tasting incredible, and the drinks are impressive. The team have worked so hard to get us to this 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,” says Matt Moran.
And enjoy it we will.
is located at 35 Barangaroo Avenue. For more information and reservations, visit http://barangaroohouse.com.au/
or call (02) 8587 5400.