Beau Sydney

Overview

After opening in early 2023, Beau underwent a quickfire revamp before the end of the year. The result is a welcoming laneway restaurant and bar just 150-metres down from the team's flagship venue NOMAD.

Beau 2.0 is a little more stripped back, shifting from two distinct dining concepts to one in order to place the focus on what's made NOMAD so beloved: fresh produce, flavour-packed dishes and quality wine.

"We are relaunching our restaurant and wine bar with a better and more concise offering," NOMAD Group co-owner Rebecca Yazbek said. "We aren't trying to be everything, we've learnt what works."

The charming laneway space blends the casual and the luxurious. You're welcomed by floor-to-ceiling windows, allowing light to stream in during lunch services Thursday through Saturday, with the addition of a black granite bar, leather banquette seating and a private dining room.

Highlights from Head Chef Troy Spencer's menu include duck liver parfait tartlets, labneh- and chilli-topped broccolini, fried bread covered in padrons and anchovies, spanner crab spaghetti and Black Angus tri-tip served with bordelaise.

Group Beverage Director Ged Bellis oversees the wine program alongside talented Head Sommelier Zoe Pyo. The pair have curated a crowd-pleasing slate of drops both by the glass and the bottle, with Beau offering a comprehensive selection thanks to its 600 temperature-controlled wine bins and taps.

Hot tip: A table out on Franks Lane is calling out to be enjoyed on a sunny afternoon. Nab one of the al fresco seats and order a few oysters, some padron-topped fried bread and a standout glass of vino.