Bea

Gault&Millau Bewertungen

UPDATE: In February 2019, Tom Haynes (formerly Head Chef at CHISWICK) has been appointed Executive Chef at Bea and the associated venues at Barangaroo House. The challenging brief of redefining Australian cuisine is taken on by Chef Cory Campbell (ex-Vue de monde), who definitely has the credentials to strive towards that laudable ambition. The jewel in the crown that is Barangaroo House features Bea in the middle level of this architectural masterpiece, positioned elegantly between the popular concourse House Bar and the more upmarket Smoke Bar on the rooftop. The rustically cut, well-seasoned steak tartare, interspersed with blueberries, is all about sublime textures and balance. In what has become the signature dish, the slightly more sophisticated and spectacularly executed marron gratin hits the mark perfectly. The whole roast duck (sourced from an artisan producer near Goulburn), with its Cajun-style spicing, divine texture, depth of flavour and smokiness, delivers a showstopping dish that makes a statement about the underlying philosophy of the kitchen. PSST! The wine list has the necessary gravitas to back up the ambition of the food; however, starting with a lazy cocktail upstairs always remains an option. Reviewed for the 2019 Guide

Adresse

35 Barangaroo Avenue, Barangaroo
2000 Sydney

Kontakt

+61 2 8587 5400

Website

Öffnungszeiten

Montag  12:00 - 15:00 / 17:30 - 22:00
Dienstag  12:00 - 15:00 / 17:30 - 00:00
Mittwoch  12:00 - 15:00 / 17:30 - 00:00
Donnerstag  12:00 - 15:00 / 17:30 - 00:00
Freitag  12:00 - 15:00 / 17:30 - 00:00
Samstag  12:00 - 15:00 / 17:30 - 00:00
Sonntag  12:00 - 15:00 / 17:30 - 00:00
Publicité

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verde restaurant + bar
Ausgewählt von Gault&Millau Selection
13.5 / 20

verde restaurant + bar

115 Riley Street (cnr Stanley Street), Darlinghurst, 2000 Sydney

Vegetarier Italienisch Modern Dessert Gluten-frei

Infusing his cooking with inspirations and recipes from the Calabrian region of Italy, Chef Antonio Ruggerino serves up simple dishes that match quality ingredients with home-style care. Nestled in a green and quiet corner of bustling Darlinghurst, and featuring dark brown interiors, exposed ceilings and high arches, the restaurant is perfect for candlelit dinners. With two full pages of the wine list dedicated to champagne, prosecco and sparkling, verde feels like a favourite for families and friends to celebrate special moments. Generous arancini balls are a typical way to open the meal, with a refreshing octopus and potato salad another popular option. House-made pastas like the Calabrese tagliatelle with pork shank ragu are hearty and traditional, with more complex offerings like the black gnocchi with prawns, mussels, grape tomato, basil and chilli–brandy bisque also available. Secondi plates fuse Australian favourites like barramundi and Riverina Angus beef sirloin with Italian spices, ragus and red wine reductions. The signature salad sees lettuce leaves tossed with Ruggerino’s mum’s red vinegar recipe. PSST! Chef Ruggerino offers in-home cooking classes. Check out the website for details. Reviewed for the 2019 Guide

sushi e

sushi e

Level 4, Establishment, 252 George Street, Sydney, 2000 Sydney

Japanisch Traditionell Vegetarier Gluten-frei

With such a deep-rooted history and culture in the art of sushi, Chef Michael Fox (ex-Carbone, Hong Kong) and his team have a duty of care to ensure that the highest quality of rice and seafood is served, and that certainly is the case at sushi e. As you are ushered to the sushi bar by the wait staff, the waft of incense immediately creates a Zen atmosphere. Dining at sushi e is not just about consuming wonderful morsels but also about enjoying an experience that is captivating in its performance and execution. Quick direct slices and incisions; flicks of wrists to discard offcuts; various movements of wipes of hands, blades and boards; dabs, squeezes and brushes of sauces, emulsions and pastes all make for great theatre. With these quick actions, the scampi akaza ebi is produced and dispatched accordingly. The alfonsino, which has been ever so lightly torched and dressed in a white soy, shallot oil and yuzu dressing, is a must-have as the dressing combination is phenomenal and pairs so well with this fish. PSST! Hemmesphere – the wine and cocktail bar – is situated nearby and may be a good option to conclude your meal. Reviewed for the 2019 Guide

sixpenny
Ausgewählt von Gault&Millau Selection
17.5 / 20

sixpenny

83 Percival Road, Stanmore, 2000 Sydney

Modern Gluten-frei

A Gault&Millau Australia TOP 100 restaurant Chef Daniel Puskas maintains a serious gastronomic pace at sixpenny, and fixes an invigorating lens on fine dining. He constantly references the familiar and then raises it to complex, glamorous heights. The elegant little room, masquerading as a humble, curtained shopfront in leafy Stanmore, is home to an aura of service and atmosphere that is intense yet understated. And while the food itself is delivered and narrated to diners by the chefs, the experienced floor staff seamlessly attend to everything else. There is no menu, so relinquish control and listen closely as your dishes are presented. A puffed pumpkin ‘scallop’ – a miniature version of the Aussie potato staple – reminds you that good ideas are eternal when reinvented cleverly. Butterpoached John Dory is offset by a dark pickled red cabbage and a buttermilk foam. A robust nugget of succulent ruby red scotch fillet is flavour boosted with sweet caramelised shallot and a syrupy marsala and mushroom jus. PSST! Check out the deeply sour/sweet sourdough made from the previous day’s roasted crumbs, coffee grounds and golden syrup. Reviewed for the 2019 Guide

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