Bea opens inside a beautiful AF three-storey building in Barangaroo and honestly, let the feasting begin. The restaurant itself seats 180 so there’s plenty of room for you and your crew. And in true Matt Moran fashion, everything on the menu is home style with a twist—that twist being a little bit special and all kinds of delish. Expect all your favourite seafood, meats and veggies from Australia’s very own backyard.
The latest recruit to the team, executive chef Tom Haynes (Chiswick), is bringing Bea into a brand new era - simle food paired with delicious drinks. The latest menu is designed for sharing. Featuring drool-worthy dishes like charred tiger prawns, grilled calamari with chilli and ginger and even butterflied sea bream. The wine menu is curated by sommelier Georgina Larsson and designed to match the menu flawlessly.
And on the dessert front, crack into their Milo-inspired icecream and add extra spoonfuls of Tom's cashew milo. Or even just grab a post-meal espresso and you'll get a little surprise of a caramello koala alongside it.
Image Credit: Bea