35 Barangaroo Avenue, Barangaroo NSW
02 8587 5400
When Matt Moran decides to open a three-level hospitality venture in Sydney’s new Barangaroo precinct, you know it’s going to be something special.
Well known for his appreciation of seafood, carefully sourced local ingredients and for opening beautiful restaurants in equally beautiful locations, Matt’s Barangaroo House was, of course, gong to be no different. But with three floors at his fingertips and Head Chef, Cory Campbell, at his side – the result exceeds expectations.
Cory grew up in Newcastle on the NSW coast but cut his culinary teeth in Europe, including spending four years at Noma (formerly the best restaurant in the world) under the guidance of the legendary Rene Redzepi. He was head chef at Shannon Bennett’s Vue De Monde until 2015 when he decided to move back to Newcastle and open a little restaurant of his own. It was then that Matt approached him about Barangaroo House.
Now, between Smoke Bar on the upper level, Bea a level below, and House Bar on the bottom floor, Cory executes a combination of sophisticated bar food and exciting modern-Australian cuisine with a sense of playfulness.
“It’s all about fun dining rather than fine dining,” Cory says of Bea, where the dishes are creative and sophisticated but not too serious. This includes eye fillet rolled in a powder of dried native fruits and served with black radish, and the roast spatchcock with preserved lemon and riberry.
The use of native ingredients is both fanciful and fitting, given the Barangaroo precinct’s rich history. It was once a place of congregation and for the Gadigal people, and is named after a key figure in local indigenous culture – a powerful Cammeraygal woman who lived in the area at the time of early settlement.
Upstairs at Smoke, the food is equally intriguing, though it plays second fiddle to the drinks list. “The food we’re serving at Smoke has been designed to complement the drinks entirely,” Cory says. “It’s fun finger food for a place that will be stylish, vibrant and alive.”
Dishes include smoked brisket and spiced mushroom donuts (which are also available chocolate-filled for dessert), as well as a sea urchin and orange jam toastie, chicken skin skewers and a selection of charcuterie and caviar.
Barangaroo House’s Head Sommelier, John Paul Wilkinson, is responsible for the 400-bottle list of tipples, including natural and biodynamic wines and, at Smoke, exclusive Champagne.
“We have Champagnes that no other venue in Australia has – wines we import directly for Barangaroo House,” John says.
But it’s down below at the House Bar where the party really starts. The menu consists of a selection of summery cocktails and simple, Australiana-inspired eats. Order a spit-roasted lamb pita and a side of pardon peppers with vegemite ricotta, and wash it down with a Devil in Red (bombay sapphire gin, aperol, raspberry, pineapple, rosewater). Alternatively, share a jug of Rosa (beefeater gin, strawberry, aperol, regal rogue rosé, citrus, soda) and bucket of prawns with cocktail sauce.
Barangaroo House opened its doors in December 2017 and plans to continue wowing patrons with its innovative cuisine and breezy atmosphere for many years to come.