Now that NOMA Sydney is done and dusted, what can we expected next for Barangaroo? Quite a lot, is the answer. There’s been a slow trickle of names released since 2014, with around 25 percent of the 90 retailers now open for business. Scroll through for the full list. Matt Moran’s unnamed three storey offering – with a slightly different concept on each floor – will bookend the precinct along with a seafood-focused restaurant from Bentley duo Brent Savage and Nick Hildebrandt. Click through for a guide on what’s open now and what’s coming up. Picture: an artist’s impression of the Anadara building, post-NOMA.

Bar H duo chef Hamish Ingham and sommelier Rebecca Lines have just announced they will open Banksii, a Mediterranean-influenced bar and bistro, later this year. The 200 seat venue will serve up breakfast, lunch and dinner, 7 days a week, with a vermouth-focused wine list, including a custom on-tap number by Maidenii. Expect a classic-focused cocktail selection and a 100-strong wine list, with a handful on tap. Vermouth will also feature in the food; with vermouth-laced tomatoes as part of a big breakfast offering of grilled Cumberland sausages, eggs and chickpeas, and a banksia flower trifle with Banksia syrup, sweet vermouth, rosella jelly and burnt vanilla custard.

A sister restaurant for Balmain’s Turkish restaurant Efendy, by chef Somer Sivrioglu, Anason has already rated well with the critics. “A stand out is the mussel dolma, which require a fastidious approach. Uncooked mussels are shucked, without damaging the shells, the raw meat carefully sliced in half, stuffed with clove-spiced rice, then returned to the shell and steamed until plump and juicy. Served with a squeeze of lemon, they transport you to the briny, fishy Istanbul meyhanes that come to life at sunset as the boats come to shore with their daily catch,” delicious. magazine’s managing editor Shannon Harley reported.

The Melbourne cult-favourite is now at home in Sydney, serving up elegant iced creations such as burnt caramel, fennel and sea salt, Australian honey and sea salt, and Earl Grey and rose. Take one to go, with a coffee, and find a riverside perch for your New York-style breakfast.

Sydney restaurateur duo Brent Savage and Nick Hildebrandt, of successful posts Bentley, Monopole and Yellow, will open a seafood-focus restaurant, with options ranging from high end to fish and chips, at one end of the precinct.

There’ll be a second venue for Circular Quay’s sherry-focused Tapavino restaurant (owner Frank Dilernia pictured), too.

Tea continues the specialty drink focus on Barangaroo, with Redfern’s super successful Rabbit Hole Organic Tea Bar hopping into NOMA’s old dishwashing space. Expect tea-infused sweets and savories, with more of a focus on take-away beverages, with custom-created blends such as chocolate orange fudge, banana split and pure white peony.

When this Melbourne staple opened as pop-up, there was a stampede to get to the limited-time-only offering of spicy habanero-laced fried chicken and Southern American-style sides.

The Darlinghurst favourite is lugging the soup pots down to the Barangaroo, to serve up steaming bowls of their cult-status ramen throughout winter.

RivaReno (gelato pops pictured), Luxe Cafe, Toby’s Estate and Bourke St Bakery are all open for business. You can also pop into The Canteen (which is home to Adanos Grill, Georgie Boy’s Coffee Co, Holy Basil, Ipoh Town, Iron Grill, Los Vida, Pasta Pantry, Pattison’s Patisserie, Silverbeet and Sushi Hon).