Bea, Barangaroo

Looking for a high quality date spot with a view?

I’ve got a restaurant that will in Barangaroo that Bea there for you.

bea barangaroo
Told you there was a view

Offering modern Australian fare, Bea has made its name through its its exquisite usage of fresh local produce from land, sea and a sprinkle of magic from head chef Tom Haynes.

Enough of the killer interior shots, prepare to Bea amazed by what I had for lunch:

Raw kingfish with finger lime
Raw kingfish with finger lime

Annachaannn and I have a number of simple understandings and one that often goes unsaid is that we’re ordering the kingfish if it’s on the menu. It never disappoints and Bea’s interpretation of this regal fish continued its streak of excellence. Fat cuts of fish with the zest from the line, it’s a classic combo for a reason and I’ll continue ordering this until I’m old and grey.

Well…older and greyer.

Trout tartare with potato crisps
Trout tartare with potato crisps

Everyone that knows me knows that I’m a-trout that life. You pair that up with some potato crisps and I’m all in like I’m holding a pair of aces. Marrying the crunch of the crisps and the plump nature of the trout was just a sublime mixture of textures. Separately, the components are top-tier (like whenever the Power Rangers have solo episodes) but together they’re heavenly (like whenever the Power Rangers combine their collective weapons to form an even bigger and better weapon).

Go go power rangers trout tartare.

Burrata with figs and nasturtium
Burrata with figs and nasturtium

Burrata is something I don’t order very often and every time I do I remind myself to order it more often (I do say burrata a lot during my day-to-day whenever I try to make gun sounds like blat-blat-buratta-blat).

I don’t often describe burrata as fluffy yet here we are. It was like digging into a cheesy cloud with a knife and fork.

Also, shout outs to the figs that adorned this plate as well. It’s not hard to fig-ure out that figs make all things better.

Calamari with chilli & ginger
Calamari with chilli & ginger

The char on this calamari was so smoky that I considered buying it a couple of nicotine patches because I was worried for its health. It was so smoky that I caught it stepping off the plate and heading into the loading dock to take a couple of puffs of Marlborough Reds every hour. It was so smoky that I’m pretty sure I saw it shooting out of my neighbour’s chimney on the way home.

Long story short, this calamari was really smoky but I loved it anyway.

Grass-fed scotch fillet
Grass-fed scotch fillet

I can’t get steak and not have some potatoes (mash, fried, injected into my veins on the side).

Give me a second.

Chips
Chips. Just because.

That’s better. You can’t Bea a great restaurant without being able to grill a steak and Bea further solidified its claim with its beautiful scotch fillet. Cooked to medium-rate and seasoned to perfection, it would’ve been a missed-steak for me to have missed out on this steak.

And it’d be a missed-steak if you don’t visit Bea.

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Here’s the TL;DR for everyone that thought I’d retired (again):

  • Bea there or bea square.

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Bea Restaurant
1/35 Barangaroo Avenue, Sydney NSW 2000
Open 7 Days:
12PM – 10PM

Bea Menu, Reviews, Photos, Location and Info - Zomato

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