Bel & Brio is bringing an exciting new eating, drinking and shopping concept to the The Streets of Barangaroo.
Designed like a European emporium by DS17 designers, the 800 square metre venue is inspired by the great food halls of Europe with an elegant yet classic fitout that includes natural materials such as beautiful timbers, brass, copper, polished concrete and marble.
Five distinct areas make up the impressive space: Bar & Dining, Cellar, Eatery, Marketplace, Coffee & Co.
Bel & Brio has assembled a stellar team with Sicilian-born executive chefs Andrea Assenza and Vanessa Martin, formerly head chef and owner of hatted Italian Il Piave; Jon Osbeiston (ex Ultimo Wine Centre), who has curated the wine list and cellars list, experienced mixologist James Snelgrove (ex Bentley Restaurant + Bar, Ms G and Button Bar) and Alessandro and Gianni Panetta who ran Baker Bros coffee in the Sydney CBD.
Bel & Brio Dining
Bel & Brio has a farm to table philosophy with some of the fresh produce used in its kitchens sourced directly from its Central Coast farm at Kulnura, 70 minutes’ drive north of Sydney near Peats Ridge. The farm is completely chemical free and supplies Bel & Brio with a range of seasonal vegetables, with planting program scheduled for the changing seasons. Pasture-raised eggs laid by 3000 chickens that roam and forage freely around the farm are sold in store and feature on menus throughout the venue.
The menu at Bel & Brio Dining is to be shared and consists of European style dishes from the land, from the sea and from the spit, all designed to be paired with a glass of wine.
Charcuterie ($24-$39) is always a popular choice to start, shown here with organic artisan bread, condiments, Prosciutto San Daniele, soppressa, salami, ham hock terrine, black pepper pecorino, Grana Padano 24 month and buffalo mozzarella.
Pasta dishes include the excellent Ricotta Ravioli ($26) with slow cooked lamb ragu and rosemary oil.
From the Land, comes the Eggplant Tian ($18) with melted buffalo mozzarella, fresh basil and balsamico, a light vegetarian alternative for the coming warmer months..
Aslo From the Land is the Green Asparagus Salad ($20) dressed with balsamic with heirloom tomatoes, baby beetroot, goat cheese and walnuts.
From the Sea comes the tender and seasoned Calamari ($22) from the Hawkesbury with a spicy paprika mayonnaise.
A more substantial dish is the Albacore Tuna ($18), lightly seared and accompanied by marinated artichokes, shaved fennel and capers with citrus dressing and segments.
The standout dish is the Beef Rib Tuscan style ($19) smoked for 12 hours and slow cooked into a sweet and sticky melt in the mouth texture.
Bel & Brio Bar
The first thing you notice at Bel & Brio Bar is the number of whisk(ey)s that line up the back bar. There are close to 400 whiskeys but you’ll also find a range of Cognac, white spirits and agave spirits.
We caught up with Bar Manager James Snelgrove to chat about the cocktail concept at Bel & Brio.
The cocktail list is described as “clean and seasonally responsible”. The focus is on seasonality, locally sourced and environmentally responsible drinks.There are six Seasonal Cocktails and six Classic Twists on popular favourites.
Syrups are made in house and all juice is cold pressed. Any unused citrus is covered in sugar to break it down and extract as much flavour as possible then turned into house syrups. Straws are sparingly used, and when needed, biodegradable straws are put to use.
“The next batch of cocktails will only be sourced from the farm,” he adds.
Parsley Sage Champagne Spritz
From the Seasonal Cocktails, The Parsley Sage Champagne Spritz ($17) is an ideal drink designed for daytime drinking combining vodka with malic acid, cold pressed apple juice from their own facility in Lane Cove, parsley sugar and sage.
Throwing a Cocktail
The cocktail is thrown as shown above then topped with Prosecco and garnished with a dehydrated blood orange and sage leaf. If you’re into Champagne cocktails, this one hits the right spot with a balance of citrus, fruit and savoury notes.
Bel & Brio Negroni
If think that you’ve had your fair share of the Negroni, the Bel & Brio Negroni ($18) will change your mind. Four Pillars gin is mixed with Campari and house blend of three vermouths – the latter ingredient make it shine. The drink is served over a Hoshizaki ice sphere and garnished with a dehydrated blood orange.
Apricot & Thyme Fizz
Another easy sipper is the Apricot & Thyme Fizz ($19) combining gin with sweet vermouth, lemon, apricot sherbet, egg white and thyme. With citrus notes upfront, the apricot is not too far behind followed by an ever so light fizz on the tongue from the sherbet.
Coconut Fat-Washed Espresso Martini
There are Espresso Martinis and there’s the Coconut Fat-Washed Espresso Martini ($18). Flor de Cana 4 yo rum is fat washed with coconut, combined with Mr Black Coffee Liqueur, vanilla syrup and house-made cold brew from Will & Co. This drink with rum and chocolate notes combines complexity, flavour and mouthfeel that you’d never think it came on tap.
Fans of dark spirits would appreciate the exceptional Milk Punch ($18), a well crafted cocktail made with clarified fat-washed Makers Mark bourbon with fat washed with full cream milk, with sugar, vanilla syrup and Cherry Heering served with a side of chocolate chip cookies made in the Lane Cove facility by pastry chefs.
Bel & Brio Cellar
Bel & Brio Cellar is an extensive wine store with 2000 wines, making it one of the largest independent stores in Sydney. The focus is on Italian, French and Australian wines, from established and and new wave wineries.
Bel & Brio Groceries
Bel & Brio’s Marketplace is a well-stocked grocery combining everyday pantry items with household supermarket products along with fresh produce, specialty products and flowers. Here you’ll find some fresh produce from the Bel & Brio Farm and home kitchen including pasture raised eggs, freshly baked bread, cold pressed juices and homemade ready meals.
Bel & Brio Coffee & Co.
At Bel & Brio Coffee & Co, a full breakfast is served from 7 am. You’ll also find beans roasted by Will & Co as well as an extensive pastry section with Italian style pastries made daily by Bel & Brio at their Lane Cove home kitchen.
Bel & Brio is opened 7 days a week from 7 am.
Bel & Brio
300 Barangaroo Avenue, Sydney (opposite The Barber Shop Barangaroo)
Hours: Monday-Saturday: 7am-11pm; Sunday: 7am-10pm
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