You’ll be making a booking faster than you can say “wattle seed caramel koala”, when you hear they’re on the menu at Bea, in Solotel’s Barangaroo House. With a recent menu makeover from new executive chef Tom Haynes, Barangaroo House is a crowd-pleasing venue with something for everyone across the impressive three-level establishment.

At Bea, Australian produce cooked over the wood-fired grill shines. Share plates are fresh and light, like tender squid hood, nicely charred over the fire and glazed in a zingy chilli and ginger sauce. Warm pressed pork is like a barely-set terrine, served with crispy rice crackers. Whole fish and big cuts of meat stand out, such as the stunningly sweet John Dory with smoky ‘burnt grapefruit’ and whole roast duck served with a fruity barbecue quince sauce to cut through the fatty meat.

Desserts are a bit of fun, with the aforementioned caramel koala appearing alongside riffs on other Aussie classics, including a malty Milo-inspired ice cream and an apple bombe Alaska that’s finished at the table with liquid nitrogen to add theatre.