Matt Moran’s plans for Barangaroo
Matt Moran and Solotel Group are preparing to open the three-level Barangaroo House on December 16.
The restaurant will feature former Noma and Vue de Monde talent Cory Campbell who has signed on as head chef.
Getting Campbell is a big coup. He has also worked with Rene Redzepi at Noma in Copenhagen.
Campbell is putting together a menu that will feature native ingredients.
He is reinventing steak tartare.
Also, he will be delivering dishes such as kingfish rolled in burnt leek ash with an oyster emulsion as well as eye fillet rolled in powdered Australian fruits and served with black radish.
"Their journey starts when reading the menu," Campbell told Good Food. "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."
The 180-seat restaurant, located on the mega venue's mid-level, will have a simple name: Bea (pronounced Bee).
It’s been named to reflect the contemporary Australian concept of the venue.
The venue will also have a new rooftop bar Smoke. The interior has been designed with texture party of marble, brass, timber, velvet and leather.
Campbell has put together a bar menu that includes caviar, tinned anchovies, smoked-brisket doughnuts, spiced chicken skin skewers and an orange jam and sea urchin toasted sanger.
Added to that is the drinks list featuring a focus on local craft distillers, a 400-bin wine list put together by sommelier John Paul Wilkinson and cocktails with garnishes sourced from hanging gardens.
The rooftop bar offers harbour and city skyline views.
It can accommodate 150 patrons outdoors and another 100 inside.
And Smoke will be bopping on New Years’ Eve too.
There will be a shared menu designed by Campbell, live music, DJs and a welcome drink.
It will cost $275 to get in.
by Leon Gettler, November 27th 2017
