1 BUTTERNUT PUMPKIN
“Sweet pumpkin, roasted muhammara and green chilli zhug match perfectly with some of the more austere white wines on our menu. You have these big punchy flavours that complement the wine.”
2 RHUBARB
“Rhubarb is possibly one of my favourite things. My mother always used to cook rhubarb for me, so I think it can be quite nostalgic, that flavour.”
3 CAULIFLOWER
“We’ve got an enormous oven at Beau. You throw whole heads of cauliflower in, and it comes out and it’s slow-roasted, it’s caramelised in certain parts and it’s delicious. It really brings the flavours out.”
4 GOLDEN BEETROOT
“Golden beetroot is so autumnal. For us, it’s about getting the best produce available and cooking it simply to get the most out of it.”
One hundred and ninety-seven steps. That’s what separates Beau, a new Sydney restaurant tucked away in a Surry Hills laneway, from its sibling restaurant, Nomad.
That same measure – 197 steps – is also the name of a cocktail on the drinks list, and it just happens
