Barry is a graduate of the
internationally famous Le Cordon Bleu cookery school in France, holding the Grand Diplome
Le Cordon Bleu International. He cites
his strongest culinary influences from that time as Pierre Koffman of La
Tante Claire as well as Kensington and Nico Landenis of Simply Nico-Battersea. He has travelled extensively throughout regional France where he has nurtured his
passion for flavoursome country food.
Throughout his career Barry has cooked for the famous, including a stint with the royals, and has appeared with Keith
Floyd in his French Master Class cooking series on English television.
Barry has operated a number of his own restaurants in
Sydney - Frying Times Fish Café in Glebe and Simply French Restaurant in Ultimo - as
well as The Divino Deli Café and The Gallery Restaurant, both in Katoomba. He
is currently owner/Head Chef of Escarpment Modern Eatery in Blackheath, NSW.
He has appeared on the ABC’s Saturday
Mornings with Simon Marnie’s 'Chef’s Challenge' and has several food articles
and recipes published in Blue Mountains Lifestyle, Delicious, and Australian Gourmet Traveller.
Cuisine: Modern/Australian/French Bistro
Price: Entree $18.50, Main $32.00 to $35.00, Dessert $14.00
Address: 246 Great Western Highway Blackheath NSW
Located in the small town of Blackheath near the top of the Blue Mountains, Escarpment Modern Eatery is well worth the two hour drive from Sydney. Chef Barry O’Sullivan and restaurateur David Waters are at the helm of this trendy local bistro with a charming design and classic French inspired cuisine. Reservations are essential especially on Saturdays and for lunch on Sunday. Escarpment Modern Eatery is a BYO restaurant, so it's advisable to peruse their menu online beforehand and plan your wine consumption accordingly to complement your gourmet meal. From crayfish mornay tartlet to a free range spatchcock tagine with preserved lemon, olives and mograbiah, all dishes at Escarpment Modern Eatery are created to feature local produce and/or seasonal fare.
READ MORE
Other Recently Profiled Chefs;
Close by to Lake Macquarie is Quackers Restaurant, where Adam Gibson is the talented Head Chef. The ...
Restaurant: Quackers of Ducks Crossing
Australian food writer with 13 books to her name, including "The Kitchen Garden Companion"...
I love the freedom to play with food and can't get new menu ideas out of my mind.
Restaurant: Xanadu Wines Restaurant