Following on from the recent reveal of rooftop bar Smoke, Barangaroo House has unveiled plans for its second level. Right in the middle of the three-tier waterside development will sit restaurant Bea, which will open its doors on December 16.

The 180-seat restaurant will showcase a menu that celebrates the native when it comes to ingredients, and the best local bounty of seafood, meat and vegetables. Chef Cory Campbell is at the helm of the venue’s dishes, which promise to work equally well when shared or designed as a traditional three-course meal. Dish: Asparagus and Tyrant ants

There will also be a constantly changing ‘feed me’ option, which will be a showcase of kitchen innovation. Need an example? Think kingfish rolled in burnt leek ash, seared before sliced and finished with oyster emulsion. Dish: Flathead, herbs, salt

Then there’s the venue’s signature dessert – ‘chocolate, caramel’ is an homage to Barangaroo House itself. The treat will see fine chocolate discs sandwiched together with dollops of chocolate mousse. Dish: Chocolate, caramel

“Their journey starts when reading the menu,” explains Cory of his vision. “I could write down that the meat is cooked over coal or slow roasted for 24 hours, but where’s the intrigue in that? It’s not about technique, it’s about the flavours on the plate.” Dish: Whole roasted duck and duck legs.

The innovative menu is no doubt also partly a reflection of Cory’s experience cooking in the kitchens of Noma in Copenhagen and Vue de Monde in Melbourne. But that doesn’t mean the Bea dining experience is an intimidating one. “It’s all about fun dining rather than fine dining,” comments Cory; a trend we’ve certainly seen when compiling this year’s delicious. 100 (out December 3). Dish: Kiwifruit, honeydew and fennel

The wine list shares the same mentality, says sommelier John Paul Wilkinson. “The goal of the Bea list is to make the special accessible. The list features fantastic wines from classic global wine regions, as well as iconic Australian producers. These will sit alongside wines from smaller regions and the next wave of exciting producers. There will also be a good selection of biodynamic and natural wines,” he says. Dish: Smoked bone marrow

Immense attention to detail has also been paid to the interiors of the venue. Bea features Tallowwood floors and a mixture of timber and leather table tops, custom-designed by local Australian craftsmen. The tableware is also bespoke – the ceramic plates were designed between both Robert Gordon and Cory, and glazed with a spray of ash, meaning no two are the same. Dish: Tomato, rockmelon and native tea