White chocolate cheesecake, 12-Micron, Barangaroo
Sydney’s shiniest new entertainment precinct is a stone’s throw from the heart of Sydney, has harbour views and is easily accessible by foot, car or ferry.
Barangaroo has opened a range of restaurants complete with views of Darling Harbour and world-class cuisine. Host your next event at one of these dining hotspots:
Sydney’s award-winning duo Brent Savage and Nick Hildebrandt behind Bentley, Monopole and Yellow lead the team at Cirrus. The menu reflects the restaurant’s waterfront location with dishes created using sustainably-caught seafood. Options for non-seafood eaters and vegetarians are also available. Hildebrandt curates a wine list of over 500 wines ranging from the classic to the cutting-edge. Indoor seating is available for 60 people and outdoor seating is also available but not bookable for groups due to fluctuations in weather.
12-Micron is the new 230-seater restaurant, late-night dessert kitchen, and bar with harbour views. Executive Chef Justin Wise sources prominently Australian ingredients from a range of producers and a collective of foragers to create a refined but relaxed menu. A 64-seater dessert bar is open till late to satisfy every sweet lover’s fantasy with a la carte or degustations of three, five or seven intricate dessert courses.
NOLA Smokehouse and Bar
NOLA (an abbreviation of New Orleans, Louisiana) combines the warmth and hospitality for which the American South is renowned.
Rather than just focusing on Cajun and Creole cuisine, the food menu at NOLA Smokehouse & Bar features dishes, spices and flavours from South America and North Africa, something Executive Chef Richard Duff says is very reflective of the New Orleans dining scene.
With more than 500 American whiskies on offer, a New Orleans-inspired menu, water views of Jones Bay Wharf and a striking fit-out by designers Luchetti Krelle, the 500 square metre venue has seating for 80 people, a private dining room for fourteen and a bar with a capacity of 180 people.
NOLA bartender in action, NOLA, Barangaroo
French for ‘summer’, Été offers an impressive menu of contemporary French-Australian cuisine. With a focus on the interior design, Michelin-trained Executive Chef, Drew Bolton, has conceptualised Été with quarterly seasonal installations of produce and flowers. The styling will translate from the menu and work to transport guests on a multisensory dining experience.
In true European-style, the 125-seat restaurant offers both indoor and outdoor seating to enjoy balmy evenings on the waterfront. Occupying the corner of Barangaroo Avenue, Été is comfortable yet polished.
Celebrity Chef Matt Moran's much anticipated, three-level hospitality venture Barangaroo House, opened last December. The venue is made up of three distinct levels - Smoke bar on the rooftop; a contemporary Australian restaurant called Bea on level one; and House Bar, a fun cheerful and relaxed bar on the ground level. Bea restaurant can seat 180 people and the menu showcases native ingredients combined with the finest quality local produce.
Four top food and wine experiences
Australia is fast becoming known as one of the hottest food and wine destinations in the world. With clean water, healthy soil and lots of sunshine, the produce available to local chefs is top quality. So where can incentive groups go to taste authentic regional fare?Add to my sales tool kit
Five new dining experiences for groups