Sydney’s Northern Beaches hospitality scene will soon welcome a newcomer to the area.
Banco is a 32-seat venue that also happens to be the sibling venue of Corretto over in Dee Why.
Former Annata and O Bar & Dining chef Dan Webb will be heading up the kitchen, with Kurtis Bosley taking care of the drinks offering.
Webb says the culinary direction will be influenced by his British background and have a firm focus on local ingredients; especially those from New South Wales.
Fino Foods will provide the cheese and chocolate among other ingredients, with pies from Broomfields in Cromer also making an appearing during the cool season. “They’re proper British-style pastry full of organic, free-range ingredients,” says Webb.
Dishes will evolve seasonally, with the venue’s size providing a prime opportunity to keep things moving.
“You really have to make the most of the space and make the best of it,” says Webb. “Every plate will be a little bit of me using the food I love to be around.”
Diners can look forward to cauliflower and Gruyère croquettes with truffle aioli alongside slow-cooked pork belly, butternut pumpkin and Padron peppers.
For the sweet side of the menu, Webb has worked on a dish that sees agave-roasted pears teamed with white chocolate almond crumble and coconut Chantilly.
Bosley is creating a drinks offering that puts equal focus on non-alcoholic options that will be made with house sodas and cordials.
The wine list will showcase natural and low-intervention wines from female producers and local beers will be on offer, too.
Banco will open its doors in mid-August; official opening date to come.
