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Sydney wine bar Beau has launched a brand new menu simply in time for summer time.
Nomad Group opened the Surry Hills venue final yr, 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 means I used to be skilled,” says Spencer. “As a chef, I desire to query whether or not it’s tasty or not, moderately than if it’s genuine or not.
“We love taking part in with handmade pasta and growing flavours which are uncomplicated and naturally complement the wine alternatives that the blokes are so meticulous about.”
![](https://www.hospitalitymagazine.com.au/wp-content/uploads/2023/11/Beau_PDR2.jpg?w=998)
New additions embody 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 out there for friends who wish to cease by for a glass of wine, from cannoli filled with 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 yr.
Beau is open Tuesday and Wednesday from 4pm till late and from Thursday to Saturday from noon till late.
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