Many years ago, Hamish Ingham and Rebecca Lines gifted Sydney Bar H, a humble little corner spot where the Asian-influenced bar-cum-restaurant brought life to a quiet nook in Surry Hills. A few years on and they’re making waves on the banks of Barangaroo at their homage to Vermouth and Australian flora and fauna – Banksii.

There’s a kind of seaside, holiday in the Hamptons feel about the venue. With a mostly alfresco offering, it’s packed with cocktail loving after work drinkers, languid long lunchers, and date night divas. The service is serious about their craft, but affable and approachable, and the drinks list, procured by co-owner Rebecca Lines, is extraordinary, with pages of Vermouth, global wines and a spirit list to rival any bar.

In the kitchen, co-owner and executive chef Hamish Ingham is dishing up a quirky vision of Australian bistro that explores our many botanicals, native ingredients and in-season, best-in-class produce. A smooth, velvety chicken liver pate arrives with grape and onion jam and grilled bread. Lightly seared thick-cut tuna garners freshness from dill and shaved fennel, and delves deep with an aromatic XO sauce. A delightfully plump and light Balmain bug tortellini wades in a rich, alluring seafood bisque, while caramelised pumpkin adds a sweet edge to sticky braised brisket. Finish with a vermouth, or try the vermouth roast pineapple with vanilla and coconut mousse with coconut sorbet – it’s delightful, summing up the whole experience at Banskii perfectly.