It’s been a three-year wait, but Matt Moran and Solotel have finally disclosed what’s happening at their mammoth three-level venue at Barangaroo.
Adding to a stable that includes Aria, Chiswick and Opera Bar, Moran has brought noted fine-dining chef Cory Campbell up from Melbourne to create a “definitively Australian flavour”. The new, yet-to-be-named restaurant will open in Barangaroo House, across all three floors some time in December.
“For two years, I’ve scoured the globe looking for the chef to lead Barangaroo House,” says Moran. “It was crucial to appoint a chef who perfectly aligned with our plans for the venue. We share the same philosophy of a strong sense of place.”
Having spent four years working alongside Rene Redzepi at Noma in Copenhagen, and the past six years in charge of the kitchen at Shannon Bennett’s flagship Melbourne restaurant Vue de Monde, Campbell brings a wealth of experience from some of the world’s best kitchens.
“I’m incredibly excited to join Matt and Solotel at Barangaroo House to oversee the three kitchens,” says Campbell. “For me this is a huge opportunity to bring to life an idea unlike anything Australia has seen before.”
The ambitious venue is being designed by H&E Architects in collaboration with Studio Etic and will be split into a casual bar, a restaurant, and a rooftop garden bar.