The burgeoning Barangaroo gourmet precinct in Sydney has been boosted by the arrival of newcomer Watermans, an eastern Mediterranean restaurant from The Bentley Restaurant Group.
Operated by leading Australian hospitality operators Nick Hildebrandt and Brent Savage, Watermans has chef Darryl Martin (formerly of Barzaari) at the helm.
Watermans is located within the recently completed One Sydney Harbour Lendlease development in Barangaroo, just metres from Sydney Harbour.
“2025 has been a huge year for The Bentley Group," said sommelier and co-owner Hildebrandt. "We started the year with the launch of Eleven Barrack and we’re ending the year back in Barangaroo with Watermans, right in time for summer.”
The 120-seat venue houses two pergolas wrapped in mature greenery, with a "modern-luxe interior featuring timber veneer finishes, bespoke lighting and an open kitchen with a custom-made wood-fired grill and oven".
Co-owner and chef Savage said: “I’m thrilled to welcome Darryl into The Bentley Group family. The menu for Watermans is inspired by the cuisine of the Levant and highlights the best of Australian produce.
"It has a strong emphasis on vegetable-forward dishes, and it’s been fun to collaborate with Darryl, whose cooking I’ve long admired, especially his work at Barzaari.”
Highlight dishes from the opening menu include: hummus with green zhoug and mint; labneh with salted cucumber, pomegranate and lemon jam; raw tuna with watermelon, yoghurt and fig leaf oil; wood-fired scallop with pomegranate, brown butter and sesame praline; and whole wood-fired flounder with broad beans and smoked tomato savoro.
For meat lovers, there is roasted chicken with with preserved lemon, parsley and green olive; and lamb shoulder with harissa, black lime, cinnamon and toum.
Desserts include halva ice cream, date granita, must vinegar, and brik bougatsa, cherry jam and aniseed sorbet.
Watermans is open daily from noon for lunch and dinner at R1/88 Barangaroo Avenue, Barangaroo, Sydney. See https://www.bentleyrestaurantgroup.com.au/watermanssydney
Operated by leading Australian hospitality operators Nick Hildebrandt and Brent Savage, Watermans has chef Darryl Martin (formerly of Barzaari) at the helm.
Watermans is located within the recently completed One Sydney Harbour Lendlease development in Barangaroo, just metres from Sydney Harbour.
“2025 has been a huge year for The Bentley Group," said sommelier and co-owner Hildebrandt. "We started the year with the launch of Eleven Barrack and we’re ending the year back in Barangaroo with Watermans, right in time for summer.”
The 120-seat venue houses two pergolas wrapped in mature greenery, with a "modern-luxe interior featuring timber veneer finishes, bespoke lighting and an open kitchen with a custom-made wood-fired grill and oven".
Co-owner and chef Savage said: “I’m thrilled to welcome Darryl into The Bentley Group family. The menu for Watermans is inspired by the cuisine of the Levant and highlights the best of Australian produce.
"It has a strong emphasis on vegetable-forward dishes, and it’s been fun to collaborate with Darryl, whose cooking I’ve long admired, especially his work at Barzaari.”
Highlight dishes from the opening menu include: hummus with green zhoug and mint; labneh with salted cucumber, pomegranate and lemon jam; raw tuna with watermelon, yoghurt and fig leaf oil; wood-fired scallop with pomegranate, brown butter and sesame praline; and whole wood-fired flounder with broad beans and smoked tomato savoro.
For meat lovers, there is roasted chicken with with preserved lemon, parsley and green olive; and lamb shoulder with harissa, black lime, cinnamon and toum.
Desserts include halva ice cream, date granita, must vinegar, and brik bougatsa, cherry jam and aniseed sorbet.
Watermans is open daily from noon for lunch and dinner at R1/88 Barangaroo Avenue, Barangaroo, Sydney. See https://www.bentleyrestaurantgroup.com.au/watermanssydney
No comments:
Post a Comment