Beau Sydney

"I can't wait to see people walking down the street with a manoush in their hands," says former Stanbuli chef Ibrahim Kasif. The acclaimed culinary wizard is at the helm of a multi-faceted venue from the team behind NOMAD called Beau.

Beau's 100-seat Reservoir Street setting contains two distinct areas — the all-day eatery Beau & Dough, and sleek wine bar and seafood restaurant Beau Bar.

Let's start with the former. Beau & Dough is open from 7am till 3pm six days a week and the very single-minded menu is dedicated to manoush — a Lebanese flatbread that Kasif champions throughout every hour of service.

Early morning visitors can do breakfast manoush with a cup of Beau's signature house blend of Single O coffee. And when lunchtime rolls around the manoush menu offers up flatbread topped with za'atar and cheese, spicy lamb, or sujuk and egg.

Alternatively, you can dive further into the all-day offerings for a crumbed blue-eye trevalla burger topped with yoghurt and tahini remoulade, achiote-spiced spatchcock, twice-cooked lamb neck and a Middle Eastern-style chopped salad.

Beau Bar, its elegant sibling, still brings a welcoming energy to the site but with elevated eats and an impressive selection of wine.

"The opening wine list features around 300 bottles with 25 wines by the glass including wines on tap and premium wines served from Coravin," NOMAD Group's Beverage Director Ged Bellis says. "The by-the-glass list will change on a weekly basis, with 'blink and you will miss them' pours of super rare wines available for those with a keen eye."

With private use of Fracks Lane which connects Reservoir Street to NOMAD's Foster Street, the bar is perfectly set up for a post-work or pre-dinner drop-in if you're on the hunt for an inner-city spot to enjoy an aperitif or a post-work debrief over a glass of wine. However with the excellent food options on offer, you'll likely be tempted to settle in for dinner.

In contrast to the expansive drinks list, the dining menu is tight and refined. The initial 'On Ice' selection sets the tone with oysters, caviar and lobster. From there, you'll find XO oyster mushrooms, kingfish tabbouleh, coral trout and an ox-tongue and lobster roll.

Bookings are available, but walk-ins are also welcome and spontaneity is encouraged: "Our private laneway is the perfect spot for the impromptu date," says NOMAD co-owner and Creative Director Rebecca Yazbek.