Restaurants

Channel Moody NYC Piano Bars At This New Underground Bar And Brasserie In Glebe

By Sammy Preston
26th Mar 2021

The dining room at Beckett's Glebe.
The gate and entryway at Beckett's Glebe.
A martini from Beckett's Glebe.
The dining room and hallway at Beckett's Glebe.
Secluded dining spots at Beckett's Glebe.
Oysters at Beckett's Glebe.
The dining room at Beckett's Glebe.
The gate and entryway at Beckett's Glebe.
A martini from Beckett's Glebe.
The dining room and hallway at Beckett's Glebe.
Secluded dining spots at Beckett's Glebe.
Oysters at Beckett's Glebe.

Bringing the moody romance of New York City piano bars and Parisian brasseries to Sydney is Beckett’s—a brand new spot in Glebe that’s both glamorous and backed up by some pretty serious Sydney hospitality heavyweights.

Dreamt up by Jeff Schroeter (Bistro Moncur, Bayswater Brasserie) and playwright-director Wendy Beckett (whose play, Claudel will be showing at the Opera House next month), Beckett’s has been built into the spot that once housed Sydney’s farm-to-table pioneer, Darling Mills.

Hidden behind cast-iron gates, the semi-subterranean sandstone venue is already a little theatrical—though Beckett enlisted her own set designer to breathe extra charm into the space with lamplit tables, green leather banquettes, plush cocktail chairs, a velvet-lined colonnade, and a baby grand piano (which will be played nightly). 

"It’s somewhere beautiful to dine and a reminder of Glebe’s former glamour," says Beckett. "She’s a place to get a little dressed up for. A place of dining and drinking, where people talk to the sound of a tinkling piano.” 

As for what's to eat, fans of Schroeter's legendary Queensland-caught vanilla lobster will be happy to learn it's set to star on the menu at Beckett's. Elsewhere on the seasonal lineup, you'll find things like porcini and spinach arancini, Never Never gin and beetroot cured Mt Cook salmon with Yarra Valley salmon pearls, Merimbula appellation oysters, Glacier 51 toothfish cheeks, and charcoal roasted wagyu rump with pommes dauphinoise. For dessert, you need to try the coffee cream brûlée with caramelised fresh fig. 

As well as the lobster come-back, Schroeter has dug up another iconic Sydney dish: Thievery's burnt butter hummus. The legendary Glebe restaurant may have closed, but Schroeter couldn't let that hummus go, listing it on his menu at Beckett's as "Thievery Stolen Hummus". 

"I’m from the country," Schroeter says. "I’ve seen the back-breaking effort that’s put into growing things by farmers, first hand. My job is simply to honour that work and their knowledge. My dishes focus on the main ingredient, and everything on the plate serves to complement that flavour."

Cocktails have been pieced together by Charlie Ainsbury (This Must Be The Place, Proof & Company). Sip your way through the Beckett's martini, a boozy symphony of Widges gin and Mancino Secco, or the "Flames of Love" martini, made with Never Never Triple Juniper, fino sherry, and bergamot.

Wines are the work of Sasha Siljanovic (NOMAD, Spice Temple, St Isidore), and a 2019 Jean-Paul Thevenet Morgon Beaujolais, Lino Ramble Blind Mans Bluff Bastardo, and Lake’s Folly 2019 Chardonnay are just a few standouts on the list. 

For more info on Beckett's, including opening hours, head over here

Now, take a peep at the latest venue from the Maybe Sammy crew: Sammy Junior

Image credit: David Li

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