Barrack Place, Sydney’s newest eatery-lined laneway is a new food and beverage destination in the heart of Sydney CBD.
Located along Clarence Street, the precinct takes inspiration from New York and Melbourne laneways and brings popular food venues in a setting with exposed brick and contemporary installations by Amy Joy Watson.
Established Sydney favourite Fishbowl, will be dishing up sashimi salads while Cali Press is creating its specialty compressed juices, smoothies and wholefoods, as well as serving substantial healthy lunch options.
Batch Espresso brings a Parisian-style fit-out, handmade pastries and specialty brew coffee. Bar Pho is serving up its renowned bowls of goodness, with authentic Vietnamese flavours and locally sourced ingredients.
Joining the line-up is newcomer St Dreux, with a minimalistic design, contemporary pastel colour palette and coffee to match. Mo’st will be serving Chinese street food, Rou Jia Mo alongside specialty coffee while The Barber Co. Sydney will be keeping heads and faces fresh in the CBD.
Set to open soon is food and coffee house, Billy Blargo, and the major retailer for the space, Firegrill. Headed by George Francisco as executive chef, John Clancy as sommelier and mixologist Toby Hiscox, Firegrill will be a significant opening for the precinct later this year.
The precinct itself was designed to bring a selection of cafes and grab-and-go options anchored by a major restaurant to Barrack Place tower and beyond, creating a pedestrian link between central Martin Place, to Barangaroo and Darling Harbour.
The tower itself is 23 stories and provides 22,000 square metres of office space, with the external design paying tribute to the site’s industrial warehouse heritage, with a custom brick façade, black steel detailing and cobbled laneways.
To celebrate the opening of the CBD’s hip new eateries, Barrack Place will be throwing a street party with entertainment and free food tastings from the retailers, scheduled for a date in April. More to come.
Barrack Place
151 Clarence street, Sydney 2000
