Seagrass Boutique Hospitality Group has opened Hunter & Barrel on Sydney’s Cockle Bay Wharf, just one month after launching the brand in Melbourne’s Eastland complex.
The bar and restaurant concept offers a mix of artisanal food, relaxed serviced and craft beverages. The menu focuses on quality meats and produce with warm, hearty dishes such as slow roasted beef rib and pork belly cooked over a coal grill.
Meat, poultry and seafood are all roasted and charred over coals, and the menu is complemented by a range of roasted vegetables and seasonal salads.
When it comes to beverages, barrel-aged cocktails and fat-washed spirits are on offer, along with a range of craft beers and boutique wines on tap.
Melbourne based architecture firm, One Design Office, has looked after the design and fit-out.
Bradley Michael, CEO of Seagrass Boutique Hospitality Group said “We’re always excited to launch new innovative ventures and this is no exception, the team has been working passionately to bring this concept life in its full glory. We will impress our guests from the moment they walk through our doors, we have created an experience our diners will get from this bold proposition which will be hugely welcomed to the Sydney social scene and to the local community and new town centre of Eastland.”
It’s been a big year for Seagrass, which also opened Italian Street Kitchen in Sydney’s Neutral Bay, as well as announcing the launch of Butcher and Farmer, a restaurant-come-butcher-come-deli which will open in Glebe’s old Harold Park in 2016.
