Nine months after its planned due date, Sydney finally gets its first look at Nomad's younger sibling, Beau.

In the spirit of the restaurant's enduring suspense, only the Beau & Dough part of the project is being unveiled on Tuesday, February 7. We'll have to wait a couple of weeks longer for Beau Bar, which is being steered by ex-Stanbuli chef, Ibrahim Kasif.

With builders still putting the final touches on Beau Bar, co-owner Rebecca Yazbek laughs when asked if Beau has been their toughest restaurant opening. She points to Nomad Melbourne: building and launching a restaurant in a different state during COVID and Victoria's tough lockdowns.

Beau & Dough's calling card is its manoush, the Lebanese flatbread doused in oil and zaatar Yazbek regularly went to Lakemba to buy. Beau is serving it with toppings of labne, spiced lamb, sucuk (Turkish sausage), and even a sweet version with halva, pistachio and honey.

The restaurateur recommends rookies start with a classic manoush and a fresh vegetable plate.

"You can also get a lamb or chicken dish, and the pastry chef at Nomad has been working on an amazing pecan pie," she says.

When Beau Bar opens its doors, expect a strong focus on fresh seafood, with a chilled seafood platter, raw fish tabbouleh, cuttlefish a la Plancha, and lobster thermidor planned for the opening menu.

The redevelopment of the Reservoir Street building has also helped reactivate a small laneway that's been blocked for nearly a century. Not only does the lane – which runs between Reservoir and Foster Streets – provide outside seating, its semi-hidden entrance on Foster Street provides a shortcut between the restaurant siblings.

"Hopefully people will use it to get from Nomad to Beau," Yazbek says.

Beau & Dough open daily 7am-late.

52 Reservoir Street, Surry Hills, beau.sydney