OFF THE MENU: 

BARRA

 

Executive Chef Alejandro Saravia shares his Latin-American inspired vision behind Barra. 

Off the Menu Barra
Chef Alejandro Saravia

Located on Little Collins Street within the 80 Collins precinct, Barra is more than a restaurant; it is a journey to the very heart of Latin America. At its helm is Alejandro Saravia whose culinary identity was shaped long before any professional kitchen, in the warmth of his grandmother's home in Peru.

 

"I learnt a lot from her, watching her in the kitchen, hosting these beautiful lunches and dinner parties." That sense of warmth and generosity, of feeding people with intention, is something Alejandro has carried into every kitchen since. 

A continent on a plate 

Barra's cuisine is influenced by more than just one single region. Drawing inspiration from all corners of the wider South American region from Mexico, Argentina, Brazil, Colombia and beyond, the kitchen presents an opportunity to discover the flavours that make that part of the world so special.  

 

"If you're looking to explore Latin America, to learn more about its culture, the best way is through our cuisine," the chef explains. "And the best showcase of these cuisines is at Barra." 

Barra 80 Collins

The dishes that define the menu 

 

If you ask chef Alejandro which dish he would never remove from the menu, the answer is two. 

 

The first is the Anticucho, a Peruvian skewer marinated in sun-dried chilies sourced from the Andean sierras, then lightly charred in a charcoal oven. It is fundamental cooking involving smoke, heat and tradition rendered in a few precise bites.  

 

The second is the Peruvian ceviche. "It's fresh, crisp, vibrant with a little spiciness”, he says, describing the dish with the ease of someone who could eat it daily. Built on the finest Australian seafood, it is the kind of dish that demonstrates how simple flavours can be irresistible.  

Barra 80 Collins
Barra 80 Collins

The heart of the experience 

 

Barra offers something that is more than just a plate of food. The atmosphere is warm and comforting, echoing the festive, welcoming spirit that defines Latin American hospitality and culture. 

 

"We want guests to discover new flavours, to share dishes they may not have tried before," the chef says. "Whether it's the bold flavours  of Colombian cuisine or the charred, earthy notes of Argentinian-style grilled meats, this is your first experience of something true."  

 

But perhaps the most telling reflection is reserved for the people who make it possible. "The people who work at Barra are the people who bring this idea to life," he says. "Without them, we wouldn't be doing it." 

 

It is a collaboration between flavor, culture, and community that gives Barra its character. A restaurant born from heritage, shaped by craft, and brought to life by the people who are invested in every aspect of it.