Bea Restaurant At Barangaroo House

Great refit of this restaurant, we were seated at the bar overlooking the kitchen so got to see all of the action! The service was very smooth and friendly. The food was really good and very good value for the quality and portion size.

Delicious food, with a really interesting range of flavours and textures. The atmosphere was relaxed and the service was good (although you couldn’t always hear what was being explained by the staff when they brought each dish to the table). The dessert was a little disappointing after all of the fantastic food that had gone before but otherwise it was a really great experience!

The location and the staff were amazing the duck was divine I wish we had gotten the whole and not the half. Unfortunately everything else was just a little meh! The chef insisted on putting fish roe on so many dishes which is fine if you like roe.

Fabulous spot aesthetic, decor. Lovely food. Bit pricey but so I imagine is the rent. Kind, professional staff. Loved the sashimi, beef fillet, tiger prawns (special). Wines by glass good even if a bit pricey. A real keeper Matt!

WOW! An amazing meal, each dish was packed full of flavour and served in an architecturally stunning building. <br/ <br/ As people who love good food from Melbourne, our trip to Sydney was centred around amazing places to eat. We were intrigued by the place as the executive chef had worked at Noma and Vue De Monde. The restaurant is housed on the second floor of this bird nest shaped building in barangaroo overlooking darling harbour. Nestled above a pub and below a fantastic bar 'Smoke ' this restaurant is definitely a diamond in the rough. <br/ <br/ We weren 't feeling overly hungry so we decided to go with an a la carte menu. We selected the <br/ Miche Sourdough with housemade butter<br/ Steak tartare with mountain pepper<br/ Cured trout with dill, sour cream, pickled onion and flatbread<br/ Smoked Bone marrow, onion, capers, parsley, grilled sourdough<br/ O’Connor scotch eye fillet, roasted onion, green mustard <br/ Petit fours<br/ Rocky road<br/ <br/ The sourdough was cooked to perfection and the butter a delightful start to our meal. Served on a crumpet, the steak tartare was a tantalising morsel that awoke our tastebuds. The crumpet was fluffy and the perfect accompaniment to this dish and we were so happy to see it return with the cured ocean trout. The cumpet was the perfect vehicle for this well cured ocean trout was and once dressed with the sour cream, dill and pickled onions it had us wanting more.<br/ <br/ Before we knew 2 shin bones filled with delicious smoked bone marrow came out to our table. The bone marrow melted in our mouths and the sourdough was the perfect sponge to mop up all the flavour. This was our favourite dish of the night! The scotch eye fillet served medium rare was also cooked to perfection. <br/ <br/ The dessert menu had us guessing and we didn 't know what to expect. The petit fours were the perfect light finish to the end of the meal with a delightful home made musk stick that reminded us of our childhood.<br/ The rocky road was one of the best desserts I have ever eaten. Despite it 's smooth texture and gorgeous presentation each spoonful of this dessert was full of those renowned rocky road flavours. <br/ <br/ Bea is going to be big! We wait to go back and eat there again on our next trip up to Sydney