Callao Barangaroo

Callao Barangaroo Japanese and Peruvian Infusion

Refreshing, uplifting... yet still indulgent.
08/06/2026

Refreshing, uplifting... yet still indulgent.

Egg custard w. Okinawa sugar, pomegranate, white balsamic vinegar, raspberry foam.
07/06/2026

Egg custard w. Okinawa sugar, pomegranate, white balsamic vinegar, raspberry foam.

WE'RE OPEN FOR DINNER ✨ This Monday we're open from 5pm on the King's Birthday public holiday. We would love to welcome ...
06/06/2026

WE'RE OPEN FOR DINNER ✨ This Monday we're open from 5pm on the King's Birthday public holiday. We would love to welcome you!

Obleas w. Mandarin vinegar labneh, cointreau custard
05/06/2026

Obleas w. Mandarin vinegar labneh, cointreau custard

“For me, Callao has been the place and the opportunity I had always been searching for.”Meet Alonso Palacios, Venue Mana...
04/06/2026

“For me, Callao has been the place and the opportunity I had always been searching for.”

Meet Alonso Palacios, Venue Manager at Callao.

Born in Chiclayo, in the north of Peru, Alonso’s story begins in a region fiercely proud of its culinary identity.

“Where we make the best northern Peruvian food! Haha… that’s not only my opinion, many people say it too!”

His foundation was built through studying Gastronomy and Culinary Arts, immersed in the depth of Peruvian cuisine - from criolla traditions to regional specialities - before choosing a different path within the same world.

“I decided to bring all that knowledge into the world of service and hospitality.”

That decision led him into one of Peru’s most influential hospitality groups, shaped by a figure synonymous with taking Peruvian cuisine global, Gastón Acurio, an experience that sharpened both perspective and ambition.

Then, the world opened.

“A few years later, my adventure around the world began.”

Dubai, California, and finally, Sydney: where everything came together.

“For me, Callao has been the place and the opportunity I had always been searching for - the chance to work in a Peruvian restaurant where I can apply everything I have learned throughout these years while proudly sharing a part of my country through its cuisine.”

Now leading Callao, Alonso brings that entire journey into the room each day. Not as a finished product, but as something still evolving.

“I truly believe that every single day is a new opportunity to learn and become better than the day before.”

“At Callao, my team and I strongly believe that service and passion are what make us unique, just like our Nikkei concept, which we are incredibly proud of.”

250 gr Westholme Wagyu flank MBS4+Served with yuzu butter, house-made mustard, bone marrow jus.
03/06/2026

250 gr Westholme Wagyu flank MBS4+

Served with yuzu butter, house-made mustard, bone marrow jus.

Meet Mariana Gordillo, our much-loved Events Coordinator at Callao.Originally hailing from Colombia and now based in Syd...
02/06/2026

Meet Mariana Gordillo, our much-loved Events Coordinator at Callao.

Originally hailing from Colombia and now based in Sydney, Mariana’s path into hospitality is grounded in energy, connection, and people.

“Since moving to Sydney, hospitality has become a huge part of my life and my main career path.”

For her, the industry is alive: built on interaction shared experience.

“I love the energy of the industry, meeting new people, creating experiences, and being part of environments that bring people together.”

Before Australia, her career spanned hospitality and IT recruitment across Colombia and the UK, shaping both confidence and communication through working with people from vastly different backgrounds.

“This helped me develop strong communication skills and confidence working with people from different cultures.”

Outside the venue, Mariana is driven by curiosity and expression. Travel, food, music, fitness, and the simple pull of the ocean at sunset.

“Outside of work, I’m very social and creative.”

“Family is also a huge part of who I am, and one of my biggest motivations is building a future that allows me to keep growing professionally while staying connected to the people I love.”

In every shift, every service, every event, she brings the same intention forward.

“I’m someone who genuinely enjoys making people feel welcome, bringing positive energy into a room, and always being open to new experiences and opportunities.”

ONE NIGHT ONLY! Join us on a guided Nikkei Wine Experience - 5 courses, 11 wines, in partnership with the legendary McLa...
12/05/2026

ONE NIGHT ONLY! Join us on a guided Nikkei Wine Experience - 5 courses, 11 wines, in partnership with the legendary McLaren Vale South Australia winery MR RIGGS.

Tickets are limited, see menu in bio!

Enough teasing. It's new menu time ✨
11/05/2026

Enough teasing. It's new menu time ✨

We like to cause a scene. New menu launching soon.
06/05/2026

We like to cause a scene. New menu launching soon.

Address

Shop 2/100 Barangaroo Avenue
Sydney, NSW
2000

Website

https://www.callao.com.au/

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