Callao

Callao is a Barangaroo restaurant exploring the union of Japanese and Peruvian elements in Nikkei cuisine.

The contemporary space is splashed with elements of clay, raw and textured materials, and homages to Peru’s rainbow mountain Vinicuna.

Nikkei was formed when Japanese emigrants adapted their food traditions to suit locally available ingredients, so menu highlights from head chef Jihwan Choi include pisco granita-topped oysters, octopus with nduja roasted pepper puree, chimichurri and potato causa, and a pineapple “Paddle Pop”, inspired by a traditional Peruvian dessert, with grilled pineapple, pineapple sorbet and rum caramel. 

“We have paid homage to Nikkei throughout the Callao menu, with Peruvian spices, herbs, and sauces combined with traditional Japanese dishes, like our scampi tartare served on crispy rice with avocado, pickled jalapeno and Siberian caviar, ” says Choi.

A custom-built parrilla grill imparts a flame-licked element to seafood, Australian and Japanese beef and vegetables; skewered prawns with aji panca bisque, sea urchin butter and tobiko mayo are a prime display of the fiery format.

The Nikkei blend continues to the cocktail list which blends Latin booze with Asian flavours, with the drinks offering rounded out by a substantial saké and Japanese whisky list, and an approachable selection of wine selected with consideration to the menu’s unique flavour profiles.

For the indecisive, Callao offers a generous $119pp banquet menu.

Now check out more of the best restaurants in Barangaroo.

Image credit: Callao | Dexter Kim