Bar Chico, described as a melting pot of memories and recipes, offers an unlikely combination of influences from the Mediterranean, Asia, Middle East and head chef Darren Baranello’s own childhood. The eclectic menu is a culmination of Darren’s culinary experience working in various hatted restaurants including Melbourne’s Marchetti’s Latin and II Bacaro, Brisbane’s Gerad’s Bistro and Ortiga as well as the Michelin-starred Nobu in London.

Specialising in charcuterie, pickling, fermenting and curing, the menu is designed to share and offers something for all tastes and whims. As you peruse selections including Darren’s personal favourite, confit tuna with heirloom tomato, cucumber, olive, edamame and jalapeño and shiso salsa or more substantial options like wagyu rump with kimchi and king oyster mushrooms, allow resident mixologist and manager Justin to whip up something spectacular from the bar. His specialty is the Balsamico – vodka and muddled strawberries hit with a dash of aged balsamic and fresh lemon. It’s a flavour sensation, he promises.

The focus at Bar Chico is on the best quality ingredients and using them in a natural and unpretentious way to let the dish speak for itself. The produce is sourced as locally as possible with the exception of the artisan charcutería, which is hand-crafted in Sydney by La Boqueria.

If you simply cannot decide what to order, consider handing the decision-making responsibilities back over to chef Darren and his compadre to prepare a selection of their favourites and seasonal dishes. See our Stumble Guide for opening times and contact information.