The second installment of Nomad Group’s Beau concept will open its doors on Reservoir Street in Sydney’s Surry Hills this Friday.
Manoosh-centric eatery Beau and Dough launched in early February, with Beau Bar honing in on seafood over ice and a wine-centric beverage program.
“The Beau approach is elegant, refined and relaxed dining, embracing our city fringe and neighbourhood location,” says Rebecca Yazbek, co-owner and creative director.
The laneway venue has been fitted out by Yazbek and Smart Design Studio, who have created a 50-seat space covering bar seating and a dining room.
Diners can start with oysters teamed with pink peppercorn granita; caviar with creme fraiche and hash brown; Southern Rock lobster with seaweed salsa verde or a chef’s selection accompanied by condiments.
Dishes are designed for sharing, with highlights covering tomatoes with peach and caper leaf; kingfish tabbouleh with sesame; an ox tongue and lobster roll and roasted lamb neck with radish top chimichurri and lobster beurre blanc.
Beverage Director Ged Bellis is behind the drinks list that charts an impressive 300 bottles and 25 wines by the glass.
“Beau can be thought of as Nomad’s cool little sibling,” says Bellis. “…A little cooler, funkier, and more dynamic.
“The by-the-glass list will change on a weekly basis, with ‘blink and you will miss them’ pours of super rare wines available for those with a keen eye. The wine list as a whole will have an international accent, though small Australian producers have a strong presence.”
Beau Bar is open from midday for lunch (from 4 March) and from 5pm for dinner for walk-ins and reservations.
