Barangaroo House is back with three way to play, a new attitude and new experiences
14 August 2020
Matt Moran and Solotel Group are thrilled to reopen Sydney waterfront venue Barangaroo House just in time for spring. Ground floor House Bar opens its doors on 31 August, before BEA restaurant and Smoke rooftop bar on 2 September.
Offering three different experiences over three levels, House Bar, BEA, and Smoke remain true to their pre-Covid individuality, with a renewed collective emphasis on being an approachable and playful destination geared towards small groups from early ‘til late.
Executive chef, Tom Haynes, is back on the pans and plans to utilise the woodfire oven and cooking over coals a little more in the menus across all three levels. Head sommelier, Georgina Larsson, streamlines the wine lists, particularly in BEA, and ensures a passionate support for Australian producers with a monthly rotating international list. Head bartender Pauric Kennedy’s cocktails take centre stage at Smoke, and he gets creative with new, seasonal small-batch and bottled recipes on other floors.
“The world has changed so much in the last few months and there’s certainly a new appreciation for those moments of catching up with friends and family,” says Matt Moran. “So,.” chef Tom Haynes and his team are creating a bunch of really delicious seasonal sharing menus, fun cocktails, and line-ups of DJs to cater for those catch ups.
With so much in one building, guests are encouraged to curate progressive Barangaroo House experiences across the three levels and individual venues to suit their occasions. Bookings are strongly recommended but walk-ins are welcome.
• House Bar: located on the doorstep of Barangaroo House, House Bar is made for sunny waterside catch ups over bar bites, beers, and bottled cocktails. There’s also a couple of spritzy shared cocktails ideal for groups as well as canned wine. Soak it up with favourites including the fried chicken burger or tofu salad bowl.
• BEA: on level one, you’ll find the charming and playful BEA, Barangaroo House’s hatted restaurant serving up unfussy, seasonal wood-fired fare, ideal for groups. Kick off with a round of Sydney Rocks and grilled tiger prawns before BEA’s signature whole roast duck for the table. The wine list doesn’t take itself too seriously - wines are approachable and largely Australian with a monthly international selection. There’s also small-batch, seasonal cocktails on high rotation.
• Smoke Bar: occupying the rooftop of Barangaroo House is the chic cocktail bar, Smoke. An impressive list of expertly crafted classics as well as seasonal signature cocktails are complemented by a curated list of local and international wines and champagnes - all against a backdrop of water views and live DJ beats ‘til late. Head bartender, Pauric Kennedy’s picks are the ‘Plum’ featuring Brookie’s Slow Gin, Australian whisky, and plum and ‘D’Marge’ - Smoke’s seasonal twist on a margarita.
To get the good times rolling, Barangaroo House has two new experiences on offer:
• Barangaroo Bounce: Bea and Smoke unite for a progressive drinking and dining experience. On Saturdays, grab your nearest and dearest and take your experience to the next level. The Bounce Up option starts at BEA for a two-course shared lunch before bouncing up to Smoke’s rooftop for afternoon Patrón cocktails and DJs. Or, flip it around at night for Bounce Down and begin the evening at Smoke before heading down to BEA for dinner. $89 per person for groups of 4-10 people.
• House Bar: devour a burger with chips and a schooner of 4 Pines or a salad bowl with a glass of Shaw + Smith Sauvignon Black for $20 at lunch any day of the week.
Barangaroo House is committed to being a Covid-safe environment. In order to ensure the health and safety of all, the venue will implement a series of detailed COVID-safe measures, including sign-in upon entry for all guests, cleaning all customer touchpoints after every use, hand sanitising stations as well as practising social distancing between tables.