Originally from Brittany, Head Chef Jeremy Pace comes to Barrel bar and dining with a pedigree acquired at a swag of Guillaume Brahimi’s Sydney restaurants, including Bennelong and Bistro Guillaume. At Barrel bar and dining you can expect innovative cuisine that nods to a French tradition, and wines to lean in and take notice.
While the streetfront chaos of busy Military Road is your view from the floor-to-ceiling glass windows of the bar, the dining room behind is a relative oasis of dark wood and dark concrete floors, glimpsing the open kitchen.
Dishes can be shared as small or large plates, but function just as well as traditional entree and main course. Burnished, succulent quail nestles on a hazelnut-spiked sauce with slivers of crisp Jerusalem artichoke, all doused in a gamey jus. Bronzed silver dory floats in a foamy shellfish emulsion, dotted with pockets of silken curried cauliflower puree, and scattered with toasted almond flakes. A lake of rich Xeres sherry jus surrounds fork-yielding duck confit with a palate-popping pear and ginger puree.
PSST! Be sure to leave room for the standout dessert selection.