Bel & Brio
Standing amid towering buildings and the crush of CBD traffic, it’s easy to forget lush farmland is only two hours away, but it’s a fact Bel & Brio depends on. Much of the Barangaroo eatery’s menu and marketplace is supported by produce from its Central Coast farm.
Modeled on a traditional European food hall, Bel & Brio is a place to eat, drink and shop under one roof. Customers come for breakfast and coffee by Will & Co; takeaway salad for lunch or groceries from the marketplace; or to pick up a bottle of wine from the cellar.
The menu reflects chef Andrea Assenza’s Italian heritage. House-made rigatoni is tossed with truffle pecorino and mushrooms from the farm. Sardinian-style suckling pig is spit-roasted and served with root vegetables. To finish there’s traditional Sicilian cannoli or frangipani cake.
The wine cellar has 2000 bottles chosen by wine expert Jon Osbeiston and the farm-to-plate philosophy carries through to the bar. The Parsley Sage Champagne Spritz uses parsley sugar (made from the farm’s herb garden), floated with vodka and prosecco.
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