Sydney wine bar Beau has released a new menu just in time for summer.

Nomad Group opened the Surry Hills venue last year, which is a sibling concept to flagship Sydney restaurant Nomad.

Now, Group Executive Chef Jacqui Challinor has worked alongside Head Chef Troy Spencer to launch new plates and mark a fresh chapter for Beau.

“My food starts from the classics. That is the way I was trained,” says Spencer. “As a chef, I prefer to question whether it’s tasty or not, rather than if it’s authentic or not.

“We love playing with handmade pasta and developing flavours that are uncomplicated and of course complement the wine selections that the guys are so meticulous about.”

New additions include mafaldine with heirloom mushrooms and shiitake XO; padron peppers with anchovies and fried bread; and slow-roasted cabbage with buttermilk and puffed rice.

There’s also plenty of snack options available for guests who want to stop by for a glass of wine, from cannoli stuffed with cauliflower and Manchego custard to duck liver parfait tarts teamed with orange marmalade.

As always, there are plenty of drops to choose from selected by Group Beverage Director Ged Bellis and head Sommelier Zoe Pyo, with the venue gearing up to host wine dinners, master classes, and bar takeovers next year.

Beau is open Tuesday and Wednesday from 4pm until late and from Thursday to Saturday from midday until late.