Beau Bar is the sleek sibling to Nomad, Rebecca and Al Yazbek’s long-standing Surry Hills restaurant just around the corner. Hidden down a discrete laneway off Reservoir Street, this versatile wine bar and diner packs in 40 seats and a private dining room – but the aforementioned laneway is also primed for casual aperitivo and snacks.
The first thing you’ll notice when you enter is a glass-fronted wine wall behind the bar. Wine director Ged Bellis visited small producers all over the world, sourcing 600 bottles to fill the temperature-controlled cabinets. For those not ready to commit to a whole bottle, Beau is one of the only restaurants in Sydney pouring wines on tap.
The cocktail list delves into fun, experimental territory. One highlight, the Garibaldi Gazoz, shows off Nomad’s Middle Eastern roots. It’s a mix of Campari and orange Uludag Gazoz, a popular Turkish soft drink similar to Orangina.
Keeping the formidable drinks offering in good company is head chef Troy Spencer’s European-inspired menu. Highlights include mafaldine with heirloom mushrooms and shiitake XO; padron peppers with Olasagasti anchovies and fried bread; and slow roasted cabbage with buttermilk and puffed rice.
Rebecca Yazbek designed the space in collaboration with Sydney firm Smart Design Studio; the hero feature is undoubtedly the black granite bar, lit to reveal its beautiful texture. It’s complemented by black leather banquettes and blond timber tables. More seats punctuate the laneway, and an intimate rooftop terrace offers views over Central Station and the city skyline.
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