OCTOBER 2016. Noburo Maruyama, at Bar H, Surry Hills, Sydney.

NOBURO TOP 5 EXPORT FRESH PICKS

1. Red Vein Sorrel.

2. Pencil Leek.

3. Red Mizuna.

4. Micro Nasturtium.

5. Fruit Salad Sage.

Bar H Dining was opened in October 2010 by Chef Hamish Ingham and wife Sommelier Rebecca Lines. As the name suggests Bar H Dining is a wine bar style eatery, fun and vibrant with a relaxed feel about it. The concept is to offer the finest quality food, beverages and service in a relaxed and informal manner. With a belief in only using the finest, sustainable produce, the seasonal menu at Bar H Dining highlights Hamish’s long love affair with China, his newest love Japan and the indigenous ingredients native to Australia.

*EXECUTIVE CHEF AND OWNER HAMISH INGHAM, BAR H AND BANKSII. 

*EXECUTIVE CHEF AND OWNER HAMISH INGHAM, BAR H AND BANKSII. 

CHARRED DUCK, PENCIL LEEK, NASTURTIUM, BLUSH TURNIP.

CHARRED DUCK, PENCIL LEEK, NASTURTIUM, BLUSH TURNIP.

Hamish takes inspiration from Chuka cuisine and Japanese-style Chinese dishes that are being served in restaurants across Japan.
Bar H Dining is the perfect spot to grab a seat at the bar for a glass of something interesting from a drinks list put together by Rebecca, or sit for a relaxed dinner with friends sharing unique dishes created by Hamish.

TERIYAKI CHICKEN TERRRINE, FENNEL, FOIE GRAS, RED VEIN SORREL.

TERIYAKI CHICKEN TERRRINE, FENNEL, FOIE GRAS, RED VEIN SORREL.

HEAD CHEF NOBURO MARUYAMA OF BAR H. 

HEAD CHEF NOBURO MARUYAMA OF BAR H. 

This October we caught up with Hamish to discuss his new adventure and appointing his young sous chef to take over Bar H as the new head chef. 

Noburo Maruyama is Japanese born. He ventured over to Australia in 2007 to fulfil a dream to experience Australian culture and kitchen experience. As his first language is Japanese he found himself amongst other Japanese chefs and then adventuring out to experience the French dining scene. After getting a feel for the hospitality scene in Sydney Noburo adventured back to Japan in 2012 to immerse himself in his native cuisine. 

After travelling around Japan and working in various kitchens learning local techniques and dishes he felt that he had unfinished business in Sydney. 

Working at the legendary Bistro Moncur, Woollahra for a short period he then had the opportunity to work alongside the talented Hamish Ingham back 2015.

HONEY DEW MELON, SAKE GRANITA, PASSIONFRUIT ICE CREAM, SAFFRON, FRUIT SALAD SAGE.

HONEY DEW MELON, SAKE GRANITA, PASSIONFRUIT ICE CREAM, SAFFRON, FRUIT SALAD SAGE.

Export Fresh will be working closely with Hamish throughout October, following the chef on his grand opening of Banksii in the newly developed Barangaroo. '"I've been using native Australian ingredients for a long time now," says Ingham. "There will be native ingredients on the menu, but it won't be a focus. We will be using a lot of international botanicals as well."

www.barhsurryhills.com

*Some Picture sourced from Bar H Instagram account.

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