Head Chef Nobu Maruyama hails from Japan and, after a stint at Bistro Moncur, came to Bar H Dining to work with former owner Hamish Ingham. Chef Maruyama crafts wonderful flavour combinations that have their roots in classic Japanese and Chinese cuisine, creatively adapted to embrace local and Indigenous ingredients.
Bar H Dining is a restaurant and sake bar that emanates a cosy and relaxed vibe.
The share-plate menu is tempting. Crisp tempura stems of saltbush with chilli are a brilliant start to whet your appetite. Freshly shucked oysters are delicately laced with a brunoise of apple, apple dashi and micro shiso leaves. Perfectly formed little pork dumplings perch in a dashi broth, tart with umeboshi plum and finished with a sprinkle of sesame. On the larger side, a bronze-charred, rare duck breast lounges in a teriyaki sauce with confit mushroom. The silken flesh of a golden half spatchcock is beautifully offset with sharp shards of pickled ginger on a limpid pond of Japanese soy vinegar.
PSST! There’s a private wine-cellar dining room for 16 to 25 people.