Located on the first floor of Barangaroo House, Bea is our flagship restaurant with an exciting menu by Executive Chef Cory Campbell that redefines contemporary Australian cuisine.
The expansive dining room has unparalleled waterfront views, with Art Deco-inspired design and luxurious finishes in timber, leather and brass.
Campbell, who has worked at Noma and Vue de monde, describes his food as quintessentially Australian.
Native Australian ingredients and some of this country’s finest produce are highlights of the restaurant menu, from our signature marron gratin to our much talked about asparagus with tyrant ants.
The wine list, by Head Sommelier John Paul Wilkinson, complements the restaurant menu perfectly and showcases global wine regions and iconic Australian producers. There is also a range of creative and colourful cocktails created by Beverage Manager, Pauric Kennedy.
At Bea, we’ve put the fun into Sydney waterfront dining.