Sydney wine bar Beau has launched a brand new menu simply in time for summer season.
Nomad Group opened the Surry Hills venue final 12 months, which is a sibling idea to flagship Sydney restaurant Nomad.
Now, Group Government Chef Jacqui Challinor has labored alongside Head Chef Troy Spencer to launch new plates and mark a contemporary chapter for Beau.
“My meals begins from the classics. That’s the method I used to be skilled,” says Spencer. “As a chef, I choose to query whether or not it’s tasty or not, slightly than if it’s genuine or not.
“We love enjoying with handmade pasta and creating flavours which can be uncomplicated and naturally complement the wine alternatives that the blokes are so meticulous about.”
New additions embrace 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 additionally loads of snack choices obtainable for company who need to cease by for a glass of wine, from cannoli full of cauliflower and Manchego custard to duck liver parfait tarts teamed with orange marmalade.
As at all times, there are many drops to select from chosen by Group Beverage Director Ged Bellis and head Sommelier Zoe Pyo, with the venue gearing as much as host wine dinners, grasp lessons, and bar takeovers subsequent 12 months.
Beau is open Tuesday and Wednesday from 4pm till late and from Thursday to Saturday from noon till late.