Located only a short stroll away from NOMAD Sydney, Surry Hills is home for the group’s latest, two-part venue Beau.
The first part of the venue Beau & Dough opens today and is an all-day dining venue focusing on the Lebanese flatbread manoush.
Ibrahim Kasif leads the kitchen team as head chef, serving up a range of savoury and sweet manoush for breakfast and lunch with toppings like labneh, Turkish sausage, halva pistachio and honey.
From midday, there is also a range of lunch options like blue eye trevalla fish burgers and spiced chicken shawarma.
Coffee is also a signature blend crafted for Beau by Single O.
“Beau has been a long time in the making. Al (Yazbek, NOMAD Group co-owner) and I couldn’t be prouder to open the doors and offer something new and exciting to Sydney’s incredible dining scene,” says Rebecca Yazbek, NOMAD Group co-owner.
“Beau has your whole day sorted, from manoush to go, a sit-down breakfast or lunch in the laneway, or dinner and a glass of wine from our expansive and ever-changing list that focuses on unique and interesting Australian wines”.
Beau’s design also reinstates an existing laneway between Reservoir and Foster Street for the first time in 100 years with tucked away, outdoor seating.
The second part of the venue Beau Bar is set to open on 24 February, and will be a wine-centric bar with fresh seafood and snack plates.
There will be an extensive wine offering featuring over 300 wines with a focus on unique and dynamic Australian producers.
Beau & Dough is open daily from 7am and is located at 52 Reservoir Street, Surry Hills.
