Bar H sits at the bottom of Campbell Street, its picture windows helping the light flood into the corner location. Taking the place of what used to be The Wall – a cafe popular with local coffee lovers – thankfully, Bar H hasn’t changed much on the coffee front and serves up caffeine to a lunchtime crowd. Night falls and the cosy restaurant – replete with open kitchen and close-set tables and dark interior – becomes an intimate bar, with patrons drinking glasses of wine with snacks of white anchovies and pickled cucumber or a procession of share plates.
Before opening Bar H, chef and owner Hamish Ingham worked in the kitchen at Billy Kwong, and his own venture sees a similar focus on quality ingredients from the. But unlike the regional Chinese cuisine favoured by Kwong, the food here is simple and emerges in combinations like sashimi of kingfish with pickled mushroom or caramelised pork belly with fennel and mint.
Showcasing his creativity in the kitchen, Ingham’s Bar H bridges the gap between small bars and larger restaurants.
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