As far as restaurant names go, Barangaroo House is at least in keeping the generic approach Solotel’s Matt Moran and and Bruce Solomon have taken with their other venues: Opera Bar at the Opera House and Chiswick at Chiswick Gardens in Woollhara, but the most exciting thing about their new venture opening at Sydney’s Barangaroo in December is the chef cooking there.
Former Vue de monde head chef Cory Campbell, who also worked alongside Rene Redzepi at Noma in Copenhagen, will run the three kitchens at Barangaroo House. The move is a huge loss for Campbell’s home town, Newcastle, which he returned to last year promising to give the city its first three-hat restaurant.
Moran said he’d been looking for a chef for two years.
“After my first conversation with Cory, I knew he was right. We share the same philosophy of a strong sense of place and he brings a wealth of experience from cooking in some of the world’s best kitchens,” he said.
The chef said all three levels of the standalone site will offer different things, from a casual bar and food a ground level, a modern Australian restaurant on the first floor, and the rooftop terrace bar with harbour views.
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