The owners of Cammeray venue Wild Sage have opened a second restaurant in Sydney’s Barangaroo. Located at Exchange Place, 3 Sussex Street, Wild Sage Barangaroo has a similar yet distinct atmosphere compared to its sister venue.
Wild Sage Barangaroo offers an extensive menu for breakfast and lunch, as well as a bar menu designed for after work drinks, seven days a week. The wine list features more than 60 options and there are over 20 cocktails on offer. The venue also has a house blend coffee available.
Director and head chef of both Wild Sage Cammeray and Wild Sage Barangaroo, Rasel Rasheduzzama has extensive culinary experience across a wide variety of venues and cuisines. Throughout his career Rasheduzzama has worked in high-end 500-seat restaurants, developed degustation menus and assissted in a Burger Bar concept in LA.
Wild Sage Barangaroo’s offering has been slightly tweaked from the original whilst still showcasing some of the Wild Sage classics including: the crunchy corn flakes covered brioche French toast with mixed berries, whipped mascarpone, maple syrup & crushed pistachios; the braised beef sandwich with BBQ relish, cheddar cheese, red cabbage and radish; and the glazed pork belly lolly pop with zucchini ribbon, sesame seeds, shallots and glaze.
The three owners of Wild Sage, all under 35, have worked together for the last 10 years across different restaurants and are familiar with the unique characteristics of inner-Sydney dining. Having been approached to consider opening a second Wild Sage, the trio recognised the potential of the growing Barangaroo precinct and decided to open their second venue there.
Wild Sage Barangaroo sits within Australia’s first timber engineered commercial property. Designed by Paul Papadopoulos of DS17, the interiors reflect the sustainable design elements of the building, with earthy tones and natural materials used to create a warm and comforting yet contemporary atmosphere.
