Top chef Jeremy Pace lured to Cremorne restaurant Barrel Bar and Dining

THE arrival of a top chef at Barrel Bar and Dining is an exciting development for the lower north shore, writes Erina Starkey.

Alex Searle, Jeremy Pace and Tony Binning at Barrel Bar and Dining.

CREMORNE restaurant Barrel Bar and Dining has lured top Sydney chef Jeremy Pace from Bistro Guillaume, to their kitchen.

Pace trained at Michelin-starred restaurant Le Temps De Vivre in France before moving to Sydney where he worked with Guillaume Brahimi for eight years, first as chef de partie at Bennelong then as head chef at Bistro Guillaume.

It’s an exciting development for the lower north shore with locals now able to access haute cuisine on their doorstep.

Salmon sashimi with peach dressing.

Eight-hour slow-braised lamb neck, which comes with kipfler potatoes, garlic puree and a sweet and sticky rosemary jus

Pace took over his new post in January this year and since then, has completely transformed the venue’s food offerings.

“The new menu definitely has more of a French influence and there’s a strong focus on seasonal produce, which is something that’s very important to me,” Pace says.

The food menu maintains its inventive spirit, with exciting new food pairings, such as the salmon sashimi with peach dressing and a steak tartare with avocado and yuzu cream.

Pace’s favourite dish is the eight-hour slow-braised lamb neck, which comes with kipfler potatoes, garlic puree and a sweet and sticky rosemary jus.

The unusual cut, which is rich in collagen, has a robust flavour and a soft and silky texture, making it a perfect dish for the cooler months.

One item you simply can’t miss is Jeremy’s chicken sandwich.

It may be served on Wonder White with the crusts cut off but it certainly isn’t your usual packed lunch.

Alongside iceberg lettuce and a house-smoked aioli, Jeremy’s secret ingredient is a sheet of oven-roasted chicken skin, which is so deliciously crunchy it can be heard from across the room.

There is alot of focus on wine at the restaurant.

Binning and Searle are both sommeliers.

Barrel Bar and Dining, which opened in 2015, also has a strong reputation for quality wine, which is no surprise considering the owners, Tony Binning and Alex Searle, are both sommeliers.

Prior to opening Barrel Bar and Dining, Binning previously worked at Gordon Ramsay in London while Searle was at Momofuku Seiobo in Sydney.

Food and wine have equal importance at the restaurant.

Barrel Bar and Dining has got a list of delectable desserts.

“Food and wine have equal importance at Barrel Bar and Dining, so I’m working very closely with Tony and Alex to share the direction of each dish,” says Pace.

The venue also runs regular wine tasting nights, where locals can hear from top wine makers, try boutique wines and purchase bottles at cost price.

The interior of the restaurant.

There is also a large outdoor room.

They managed to lure Jeremy Pace over the bridge.

Located on Military Rd, Barrel Bar has long been a popular spot for pre-movie dinner and drinks, with the Hayden Orpheum Picture Palace located just a few doors down.

Serving a selection of bar food, small plates and sharing options, it’s the perfect date spot.

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