DETAILS
Bacar is a chic and modern restaurant, with an open kitchen providing theatre and life, a private dining room and focal wine displays. Bacar will offer an a la carte menu, plus a regularly changing table d'hote menu featuring the best produce available at the market, and a degustation menu on request.
The Bacar Wine Bar, with cutting edge artwork is desired for casual dining over tasting plates, light snacks and a selection of teas and coffees. There is an expansive list of fine wines and cocktails available, making it the perfect place to relax and meet with friends for pre-dinner drinks.
PROFILE BY BEST RESTAURANTS
Like the refined curves of a wine glass after which it is named, Bacar Restaurant is perfectly sophisticated, wonderfully poised and holds a world of flavour. Seating up to 96 people, the area of the restaurant is quite expansive however its decor features – brown banquettes, dark brown columns with glass shelves of wine suspended between them, teardrop lights and olive retro-chic chairs and cushions – make it seem both breezy and suitably intimate. Likewise, the service is at once attentive and unobtrusive, and the staff have a great knowledge of the constantly-transforming menu and wine lists. Inspired by the seasons and availabilities, the cuisine goes through a constant evolution of flavour and texture and is accompanied by a similarly evolving by-the-glass wine list of local and international drops. There is also an extensive by-the-bottle list which spans decades as well as continents in its selection.
Some standout dishes which faithfully retain their essence while going through their routine seasonal progression are entrees like pan-seared scallops (currently appearing in the company of spanner crab canaloni, ginger cream and sweet peas) and mains like the roasted Black Angus fillet (this season being served with oxtail pie, truffled celeriac and bordelaise sauce) and pan-roasted barramundi (sidling up to sweet corn puree, roasted king browns and mushroom essence). However, the standout for me was the roasted best-end of lamb with roasted onion shells, potato fondant and confit tomato. In both taste and presentation it was an embodiment of the restaurant itself – beautiful, bold, creative and refined. If you're equally impressed with your meal, you may be able to learn how to make it. On the second-last Saturday of the month the executive chef, hosts a chef's table at which he teaches guests how to prepare some of the dishes from the menu.
Agnes Gajewska