Positioned at the southwest corner of the Barangaroo precinct, Barangaroo House marks the southern entry point to the Sydney’s newest waterfront destination. The project is the collaborative vision of three design practices, including Collins and Turner (base building architecture), H&E Architects (interior architecture) and Etic (interior design narrative, venue concepts, & styling). In its in form, function, detail and material approach, Barangaroo House strives to challenge the restaurant typology from inside to out. A charred timber façade curves in 3 dimensions, concealing a continuous ring of edible and ornamental plants, whilst generating a strong visual identity for the venue. Curved balconies cantilever the dining spaces outward, offering a uniquely outdoor atmosphere on each level. Interior spaces further develop the external identity; combining a rich material palette in varying degrees of charred and natural timber, with a conceptual narrative and food offering centred around native Australian ingredients. Opening to wide acclaim in December 2017, the venue’s offerings are masterminded by Matt Moran, one of Australia’s most celebrated chefs, with Chef Cory Campbell (ex Noma, Copenhagen and Vue du Monde, Melbourne) responsible for the menus at each level, which focus on innovative cooking and native produce. This is a venue which projects itself daringly, challenges its context, and aims to reset our expectations of hospitality in the harbour city