Bistro Moncur and Bayswater Brasserie’s Jeff Schroeter has made a triumphant return to the Sydney dining scene with Beckett’s.
The restaurant is located in Sydney’s Glebe and is a collaboration with playwright Wendy Beckett.
Described as a mash-up between mid-century New York and Parisian brasseries, the venue has taken over the former Darling Mills site on Glebe Point Road, morphing into an opulent restaurant and bar.
Schroeter has curated a menu that puts produce front and centre.
Diners can start with gin- and beetroot-cured Mt Cook salmon with Yarra Valley salmon pearls, cucumber and fennel or a half-dozen Appellation oysters.
Seafood takes pride of place, with the chef’s signature vanilla lobster making a comeback alongside Glacier 51 toothfish cheeks with mussel and clam chowder, roasted cauliflower and asparagus.
“I’m from the country; I’ve seen the back-breaking effort that’s put into growing things by farmers, first hand,” says Schroeter.
“My job is simply to honour that work and their knowledge. My dishes focus on the main ingredient, and everything on the plate serves to complement that flavour.”
Sasha Siljanovic has curated the drinks list which showcases classic cocktails and a generous wine list that shines a light on local winemakers.
Beckett’s is open Wednesday to Sunday from 5pm.