Solotel unveils restaurant Bea for new Barangaroo venue
Bookings are now open for the 180-seat restaurant Bea, which will open on December 16. At the helm is chef Cory Campbell who has created a contemporary Australian menu showcasing native and local ingredients combined with international techniques and flavours.
Campbell brings a wealth of experience to Barangaroo House, including four years as a chef at Noma in Copenhagen and six years as head chef at Vue de monde in Melbourne.
The full menu will be revealed ahead of the opening, however it will feature a reinvented steak tartare, kingfish rolled in burnt leek ash, eye fillet with dried native fruits and black radish, asparagus with tyrant ants, and a signature dessert simply called “chocolate, caramel”.
Campbell said the diner’s journey starts when reading the menu.
“I could write down that the meat is cooked over coal or slow roasted for 24 hours, but where’s the intrigue in that?” he said. “It’s not about technique, it’s about the flavours on the plate.”
Sommelier John Paul Wilkinson said Bea’s wine list aims to make the special accessible.
“The list features fantastic wines from classic global wine regions, as well as iconic Australian producers,” he said. “These will sit alongside wines from smaller regions and the next wave of exciting producers. There will also be an exciting selection of biodynamic and natural wines.”
Bea will sit under rooftop bar Smoke, while the final ground level venue will be announced next week.