Hamish and Rebecca Ingham’s botanically inspired vermouth bar and restaurant, Banksii, is open now at Sydney’s Barangaroo. We take a look at what’s on the menu and the drinks list.
Hamish Ingham in the kitchen at Banksii
Hamish Ingham in the kitchen at Banksii
Banksii chef Hamish Ingham loves the space he’s created down at Barangaroo. “It feels really comfortable, warm and inviting. The colours are beautiful,” he says. “We’ve based the room’s design on the colours of the gumtree; blues, pinks and greys to reflect the trunk of the tree. It’s a palatte that works really nicely by the water.” Ingham’s menu reflects the botanical side of the vermouth that his wife, Rebecca’s basing her cocktail menu around. He’s aiming for an approachable and rustic focus with most dishes made for sharing.
Banksii, 33 Barangaroo avenue, Barangaroo South, NSW, (02) 8072 7037, facebook.com/banksiisydney
Banksii chicken pâté, muntrie jam, toast
Banksii chicken pâté, muntrie jam, toast
Ingham uses chicken livers for his silky and smooth pâté. It’s garnished with turkey rhubarb, which is a foraged sorrel-like leaf in the shape of a heart with a sour lemony flavour. “The muntrie jam is sort of like a sweet and sour agrodolce sauce,” he says, “though instead of currents we’re using muntries, which are native Australian berries, and one of Australia’s oldest bush foods.”
Kangaroo carpaccio, pickled radish, nasturtium
Kangaroo carpaccio, pickled radish, nasturtium
“It’s always a tricky one using kangaroo,” says Ingham, “but it’s got a beautiful flavour and I find people respond quite well to it. It’s not super gamey, which I like.” The chef is serving it as a raw carpacchio at Banksii, with raw breakfast radish and pickled radish, plus nasturtium leaf and a simple lemon viniagrette. “Nothing too crazy.”
Broad bean, young pea, aged goat’s cheese and curd
Broad bean, young pea, aged goat’s cheese and curd
Showcasing spring’s freshest peas with a spoon of Merideth goat’s curd on the bottom, Ingham has shaved an aged goat’s cheese called Midnight Moon over the top, which he’s sourced from the US. “There are a few foraged sea succulents on top too,” says Ingham. “One of my chefs, Michael, loves foraging, I give him some time to go out and find some things for us, and he’s been really involved.”
Vegetable crudité, sesame yoghurt, pepper leaf oil
Vegetable crudité, sesame yoghurt, pepper leaf oil
“One of my favourite things is beautiful young vegetables. We’re really using just the best of the season: some tiny heirloom carrots, blush turnips and breakfast radishes, with tahini yoghurt on the side to dip them into. We’ve infused olive oil with some native Australian pepper leaf to drizzle over the top.”
Seared snapper fillet, wild fennel vinaigrette, fermented chilli, dandelion
Seared snapper fillet, wild fennel vinaigrette, fermented chilli, dandelion
The kicker here is the dressing. Ingham warms olive oil, adds eschalots, anchovies, wild fennel tips and baby fennel, preserved lemon and juice and some fermented chilli. Some fresh dandelion leaves are scattered over the top.
Roast half chicken, radicchio, parsley, agrodolce
Roast half chicken, radicchio, parsley, agrodolce
“Everyone loves chicken, and I thought people would appreciate having a half roast chicken to share between two to four people. We brine them first, and then just roast them old school, nothing particularly tricky.” There is of course lots of butter, thyme and rosemary involved.
Sticky beef short ribs, smoked carrot, pickled onion
Sticky beef short ribs, smoked carrot, pickled onion
Ingham slow cooks this nice big hunk of short rib for six hours. “I’m going back to my Asian roots here with a Chinese black vinegar caramel,” he says, “which i’ve infused into the beef jus. We’re serving it with a smoked carrot purée, pickled onion and shaved heirloom carrots.”
Banksii trifle – vermouth sponge, burnt vanilla custard, rosella jelly
Banksii trifle – vermouth sponge, burnt vanilla custard, rosella jelly
“A trifle really sat well with what we are doing at Banksii,” says the chef. “Vanilla sponge is soaked in a vermouth syrup, and layered with burnt vanilla custard, rosella jelly and lots of berries. All the elements come together on your spoon.”
Bitter sweet chocolate mousse, mandarin sorbet
Bitter sweet chocolate mousse, mandarin sorbet
The sorbet (as with most of the menu) will change seasonally, and right now it’s mandarin. The mousse has a biscuit layer on the bottom and a glossy chocolate glaze over the top.
Banksii plates
Banksii bar
Dry Martini 20
Dry Martini 20
Ferdinand’s Saar Dry Vermouth, Jensens’s Bermondsey Dry Gin or Belvedere Pure Vodka, olives or a lemon zest
Elderflower sangria
Elderflower sangria
Martini Bianco Vermouth, St Germain Elderflower Liqueur, mint, cucumber and ginger ale.
The Australiano
The Australiano
Regal Rogue Red, The Italian Aperitif, Tasmanian Pepperberry Bitters, soda, grapefruit and olive.
Palm Beach spritz 16
Palm Beach spritz 16
Martini Riserva Speciale Ambrato, Ruby Grapefruit and Moondarra sparkling wine
