House Bar, located on the ground level of Matt Moran’s Barangaroo House is an indoor-outdoor venue that spills onto a landscaped terrace overlooking Sydney Harbour. Drawing on a dark, moody palette of zinc, blackbutt timber and brass, its style is distinct from the other two levels of the building: Smoke on the rooftop and Bea below it.

Chef Cory Campbell (ex-Noma and Vue de Monde) has his work cut out for him steering the kitchen across all three levels. That said, the menu here is pretty straightforward: buckets of prawns with cocktail sauce; crisp-fried fish and chicken wings; and roast chicken or lamb done over a spit, then wedged inside warm pita with slaw.

The drinks list that champions 50 local and international beers on tap and in bottles, plus a succinct wine list with a focus on rosé. Cocktails are summery, from the house spritz (which combines elderflower, grapefruit and mint), to the Rosé Negroni, which balances gin, rosé vermouth, rosé wine, Campari and strawberry.