Matt Moran’s long-awaited restaurant, Bea, sits on the tallowwood middle floor of the three-level Barangaroo House and will open its doors by the end of the year. The modern 180-seater will feature a contemporary Australian menu by celebrated Melbourne chef Cory Campbell.

The menu will incorporate seasonal, native ingredients with seafood, meat and vegetable share platters. There’s a reimagined steak tartare; seared kingfish rolled in burnt leek ash with an oyster emulsion; and eye fillet rolled in powdered, dried native fruits.

“The journey of each dish starts when reading the menu,” says Campbell. “I could write down the meat is cooked over coal, or slow-roasted for 24 hours, but where’s the intrigue in that? It’s not about technique, it’s about the flavours on the plate.”

Despite spending time at Copenhagen’s Noma and Melbourne’s Vu de Monde Campbell’s focus is on what he calls “fun dining”, rather than fine dining.

The dessert he is most excited about is his “chocolate, caramel” – a nod to the award-winning architecture of the building. It’s made up of layers of different-sized chocolate disks – echoing Barangaroo House’s multiple levels – and finished with chocolate mousse.

Sommelier John Paul Wilkinson has curated a wine list highlighting local Australian and small region wines as well as global varietals. He’s included biodynamic and natural options, too.

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The restaurant features a custom-built wooden staircase with timber and leather table tops designed by local craftsmen. There’s also a crescent-shaped, brass table to honour the organic shape of the building and hand-glazed ceramic plates by Robert Gordon.

Bea sits beneath Smoke – Moran’s rooftop bar.

Bea is now taking bookings and will be open from December 16 on Barangaroo Avenue.