Named after Sir Joseph Banks, the first botanist to come to Australia, Banksii is a
destination for the residents and workers in the new precinct. Open for lunch and
dinner, seven days a week, the restaurant and bar have seating inside
and out accommodating 200 people. The contemporary menu is influenced by the
Mediterranean with a strong focus on botanicals.
The menu has a light, fresh approach including; vegetable crudité with sesame yoghurt
and mountain leaf oil; and roast spatchcock, botanicals, fried bread and agro dolce.
A banksia flower trifle with banksia syrup, sweet vermouth, rosella jelly and burnt
vanilla custard rounds-out the menu.
Vermouth is the cornerstone of the drinks list put together by Lines. There are
over forty to be served straight or in cocktails and a bespoke vermouth from Maidenii
to be poured on tap exclusively at Banksii. There's also a small selection of wine
offered on tap, in addition to a 100 wine list focusing on Australian and Mediterranean
Lines said: “Vermouth has an exceptionally long history and by the 17th Century was
incredibly popular in Europe and England as an aperitif. There has been a recent
rediscovery of vermouth and we’ll be focusing on it being served straight as an aperitif
and in a tight cocktail list focusing on classics such as martinis and negronis.”
Renowned hospitality interior specialists Luchetti Krelle, who have designed
restaurants including ACME and Momofuku Seiobo, are looking after the design which
will reference the Banks era of the late 1700s.
Ingham said: “The Barangaroo site is beautiful with its indoor/outdoor aspect and
Luchetti Krelle really understood the brief to maximise the outdoors and harbour
frontage from day into night.”
33 Barangaroo Ave
Sydney NSW 2000
02 8072 7037