About Hamish Ingham and Rebecca Lines

Since opening in 2010 Bar H has become a Sydney favorite for modern Asian food
achieving one hat in The Sydney Morning Herald Good Food Guide.

In 2000 Ingham was an integral part the start-up team at Billy Kwong in Surry Hills
where he honed his Chinese cooking skills working under Kylie Kwong.

In 2004 Ingham won the prestigious Josephine Pignolet Young Chef of the Year Award
and headed to the United States where he worked at Gramercy Tavern, Craft and Amy’s
Bakery in New York before heading to San Francisco to work at Alice Water’s seminal
Chez Panisse. Creating daily menus inspired by local organic seasonal produce at Chez
Panisse led to producing sourcing of the highest quality influencing Ingham’s cooking ever
since.

In 2010, Ingham and his wife, Rebecca Lines, opened Bar H Dining to great acclaim.
Lines has previously worked at Pier, Becasse, Flying Fish and Billy Kwong and in 2012
was a finalist in the Electrolux Appetite for Excellence Young Restaurateur of the Year
Award as well as completing the internationally recognized WSET Sommeliers Advanced
Course. In 2012 they expanded and opened The Woods at Sydney’s Four Seasons Hotel.
In late 2013 they stepped away from The Woods and refocused their energy on Bar H
Dining.      

And now...

Chef Hamish Ingham and sommelier Rebecca Lines of Surry Hills’ Bar H has opened
Banksii, a vermouth bar and bistro, harbour-side at The Streets of Barangaroo.

Named after Sir Joseph Banks, the first botanist to come to Australia, Banksii is a
destination for the residents and workers in the new precinct. Open for lunch and
dinner, seven days a week, the restaurant and bar have seating inside
and out accommodating 200 people. The contemporary menu is influenced by the
Mediterranean with a strong focus on botanicals.

The menu has a light, fresh approach including; vegetable crudité with sesame yoghurt
and mountain leaf oil; and roast spatchcock, botanicals, fried bread and agro dolce.
A banksia flower trifle with banksia syrup, sweet vermouth, rosella jelly and burnt
vanilla custard rounds-out the menu.

Vermouth is the cornerstone of the drinks list put together by Lines. There are
over forty to be served straight or in cocktails and a bespoke vermouth from Maidenii
to be poured on tap exclusively at Banksii. There's also  a small selection of wine
offered on tap, in addition to a 100 wine list focusing on Australian and Mediterranean
wines.

Lines said: “Vermouth has an exceptionally long history and by the 17th Century was
incredibly popular in Europe and England as an aperitif. There has been a recent
rediscovery of vermouth and we’ll be focusing on it being served straight as an aperitif
and in a tight cocktail list focusing on classics such as martinis and negronis.”

Renowned hospitality interior specialists Luchetti Krelle, who have designed
restaurants including ACME and Momofuku Seiobo, are looking after the design which
will reference the Banks era of the late 1700s.

Ingham said: “The Barangaroo site is beautiful with its indoor/outdoor aspect and
Luchetti Krelle really understood the brief to maximise the outdoors and harbour
frontage from day into night.”
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33 Barangaroo Ave, Barangaroo South,
Sydney - NSW 2000
hello@banksii.sydney