Henrietta is Surry Hill’s New Lebanese Charcoal Chicken Shop from the Nour Crew
Part of Sydney’s Hellenic Club, an association established in 1924 by the city’s Greek community, Beta Bar sits above Alpha, the modern restaurant. And while the eatery is awash in Santorini-white furnishings, the bar is deliciously saturated with confectionary hues and metallic shimmers.
Now that The Streets of Barangaroo are beginning to take shape, the timing is right for the immense harbourside precinct to get its very own European style emporium. That would be Bel & Brio, a 5-in-1 venue which is now open in one of the area’s premier sites, offering a multitude of experiences, blending high quality farm-to-table dining and a comprehensive wine bar with takeaway, coffee and retail
Bel & Brio is bringing an exciting new eating, drinking and shopping concept to the The Streets of Barangaroo.
Designed like a European emporium by DS17 designers, the 800 square metre venue is inspired by the great food halls of Europe with an elegant yet classic fitout that includes natural materials such as beautiful timbers, brass, copper, polished concrete and marble.
Barangaroo revitalises food in the city.
Spread over 800sq m, this emporium offers grocery shopping, coffee, sit-down meals, a cellar and a take-away dining service in luxe surrounds designed by hot designers DS17. Fashioned as sort of next-generation supermarket, Bel & Brio aims to cater for the residents moving into the neighbourhood.
With its Palestinian head chef and Israeli executive chef working side-by-side, a Lebanese owner and a fresh take on Modern Middle Eastern, Nour sounds more like a UN project with a SBS-TV film crew in tow than a new Surry Hills restaurant. When it opens later this week its Lebanese-leaning menu will be decidedly un-Sydney like.
The Barangaroo development on the Sydney CBD’s western edge has seen some great popups — Restaurant Noma came to town there, and Belle’s Chicken and Gin & It made a memorable time of their short stay down at the site — and there’s more great hospitality on the way. The latest to open in the precinct is this new Sydney venue Bel & Brio.
Shanghai-born head chef Chris Yan (Lotus Galeries, ex-Billy Kwong and China Doll) will add modern Australia to the Chinese menu, with native Australian ingredients, such as lemon aspen and crystal ice plant. A local horticulturist will plant an array of herbs and some native ingredients around the mostly outdoor restaurant.
Lotus brings dumplings and modern Chinese to Barangaroo (Sydney)
After a successful expansion to The Galeries last year Lotus have now opened up their third Sydney venue, as Barangaroo’s obligatory dumpling and modern Chinese restaurant, a massive 160-seater designed by the ever-reliable DS17.
Marching To The Beta Of Its Own Drum : Beta, CBD
Enough of the difficult second album. How about the difficult second letter? Upstairs to the hubbub of Castlereagh Street’s popular Greek restaurant, Alpha, lies not a spin-off, not a mere bar/waiting room, but a proper sip-and-sup venture of its own.
The resident is Darlinghurst’s bright new Mediterranean restaurant (Sydney).
Acclaimed chef Pablo Tordesillas (Ortiga) has come on board for one of Sydney’s newest and most exciting CBD restaurants, which opened up right near Hyde Park at the end of last month.