Three years in the making, chef and restaurateur Matt Moran’s Barangaroo House – a multi-level dining hub – has opened on the edge of Barangaroo, Sydney’s rejuvenated waterfront district.
In the hands of local architects Collins and Turner, the building has been configured into three curvaceous bowl-shaped tiers that will house each of the destination’s restaurants. For the cladding, Accoya timber, was selected for its sustainable and durable properties necessary for the restaurant’s location at the edge of the waterfront.
The surface of the facade gained its distinct charcoal colouring from the Japanese charring technique, Shou Sugi Ban, and with its unconventional shape, hue and the rings of green vegetation planted around the edges, the restaurant certainly provides the glass skyscrapers of the nearby CBD with a new eye-catching landmark.
Inside, the overall look is modern sophistication, providing an appropriate setting for chef Cory Campbell’s upscale menu. Start the evening with an aperitif cocktail and a snack in the ground floor House Bar, followed by modern Australian fare in the mid-level restaurant, Bea. End the experience with a glass of champagne and a tasting plate of caviar at Smoke, soaking up the scenic backdrop of Darling Harbour.
