Barangaroo House
Context
Positioned on the southwestern corner of the Barangaroo South precinct, Barangaroo House marks the southern entry point to one of the largest urban regeneration projects in Sydney for a generation, with development constructed according to a Master-Plan prepared by Rogers, Stirk, Harbour and Partners.
The project is the outcome of design excellence competition organised by Lendlease and the Barangaroo Delivery Authority. The brief called for the creation of a new free-standing three story building, to be designed to suit the future needs of a major restaurant and bar venue.
The Design
The overarching design strategy was borne of two crucial responses to site and brief: the urban response of a building ‘in-the-round’, and the holistic integration of planting. The 750 sqm site of Barangaroo House is unique, with 4 street frontages - 3 pedestrian, and one vehicular. This urban condition influenced the design strategy of rounding the building form - rather than proposing 4 distinct facades or street frontages. On ground level, the curved plan form creates a free-flowing space around the building, encouraging and welcoming movement between the waterfront promenade and adjacent streets. On the upper levels, the curved form effectively stretches the waterside balconies around the northern and southern faces of the building, increasing the primacy and amenity of these areas which would otherwise be secondary to the large west facing terrace.
Frameless glazing opens to the north and west on ground level, o ering a seamless connection from the pedestrianised waterfront promenade, to the ground level bar venue, nestled below the 8.5m deep cantilevering balcony above.
On the upper levels, operable fine framed glazing effectively transforms entire floor plates into outdoor terraces. The terraces are enveloped by a raised planter box, integrated into the circumference of the curved plan, creating a continuous growing area for both ornamental as well as edible plants which are used in the restaurants food offering. Internally, a pair of raking columns support a post-tensioned concrete waffle slab, permitting 13m spans, and 8.5m cantilevers. This virtually column-free floorplan allows for a high level of flexibility in the space planning of the venue, as well as permitting the position of the glazing ribbon to shift on each level.
Externally, the building is identified by its sculptural 3-dimensional curving timber façade. The unique façade system uses concentric timber dowels which are individually steam bent into shape, and charred to create a rich dark appearance with low maintenance needs, the finishing technique referring also to the primeval act of burning wood - an essential part of the cooking process.
From early design investigations, we sought to propose a building with a strong visual identity, which spoke of the nature of the program, as well as the uniqueness of the site.
Leading hospitality group Solotel are the tenants of the building, with the building subdivided into three distinct venues - House Bar, Bea Restaurant, and Smoke bar.
The venue’s o erings are masterminded by Matt Moran, one of Australia’s most celebrated chefs acting as executive chef, with Chef Cory Campbell (ex Noma, Copenhagen and Vue du Monde, Melbourne) responsible for the menus at each level, which each focus on innovative cooking with the incorporation of Australian native produce.
The ambition of the project is the creation a welcoming, timeless, convivial structure, that over time becomes a much loved part of the city.
