Matt Moran reveals details of Bea restaurant at Barangaroo House

• Matt Moran reveals details of Smoke rooftop bar at Barangaroo House
• Chef Cory Campbell joins Barangaroo House with Matt Moran

As Matt Moran and Solotel Group gear up to open the three-level Barangaroo House on December 16, details of its Cory Campbell-led restaurant have emerged.

The 180-seat restaurant, located on the mega venue's mid-level, will be named Bea (pronounced Bee) to reflect the contemporary Australian concept of the venue.

Campbell, a former head chef at Melbourne's Vue de Monde restaurant, will feature native ingredients on the menu, reinventing steak tartare and delivering dishes such as kingfish rolled in burnt leek ash with an oyster emulsion.

Eye fillet rolled in powdered Australian fruits will be served with black radish.

"Their journey starts when reading the menu," Campbell says. "I could write down that the meat is cooked over coal or slow roasted for 24 hours, but where's the intrigue in that? It's not about technique, it's about the flavours on the plate."

Details on Bea follow hot-on-the-heels of news of the venue's rooftop bar, Smoke.

The bar menu at Smoke will include caviar, tinned anchovies, spiced chicken skin skewers and a sea urchin toasted sandwich.

More details on the venue will be released in coming weeks.

Barangaroo House, 35 Barangaroo Avenue, Sydney, barangaroohouse.com.au.