Barangaroo House is located at the southwest corner of the Barangaroo South precinct.

Within Barangaroo, the building is sited in a pivotal location and acts to signal the entry to the precinct when approached from the pedestrian areas of King Street Wharf, Cockle Bay Wharf and Darling Harbour to the immediate south.

The result of a design excellence competition, Collins and Turner designed the sculptural building as a free-standing restaurant, to suit the anticipated needs of a major international restaurateur – confirmed subsequently as Aria and Chiswick chef Matt Moran, of Solotel Hospitality Group.

Over three levels, the building offers a variety of spaces for casual and fine dining with covered and open-air dining at the pedestrian promenade level, raised terraces and a dramatic roof level terrace space.

Following a rigorous process of analysis and logistics review, with Lend Lease, a series of design options for construction and materiality were researched in detail.

The design provides a series of beautiful, flexible restaurant spaces, planned in and amongst planters and gardens in which grow native flowers, herbs, vegetables, and fruit that can be used in the restaurant. Planters are located at each level of the structure in the form of a perimeter edge garden bed.

The soft organic form of the building is clad in linear dowells of charred timber to create a striking organic facade, that provides a contrast to the neighbouring commercial high rise buildings.

The restaurant opened to wide acclaim in December 2017 and is the winner of multiple awards, including a commendation for Commercial Architecture at the AIA National Awards in 2018.