Smoke Bar

Matt Moran and the Solotel Group are behind this elegant rooftop bar on the top storey of Barangaroo House , which also contains House Bar and fine-diner Bea.

The name "Smoke" isn't arbitrary – the focus here is actually on all things smoky. After four years at Noma and six years as head chef at Melbourne’s Vue de Monde , Cory Campbell leads the kitchen across all three levels. His menu here include caviar; tinned anchovies; fried and smoked brisket doughnuts; and crisp-chicken-skin skewers.

The smoke theme flows through the 50-strong cocktail list; ingredients are treated with smoke and ice and then peppered with native ingredients. Boutique distillers from around the world feature heavily alongside local craft distillers. The wine list puts a particular emphasis on rare champagnes and emerging wine makers.

A nice touch – and a rarity in Sydney bars – is that the venue offers table service. That's no small feat in a space that holds 100 patrons inside and 150 outside. The wraparound rooftop terrace overlooking the harbour and city skyline is fitted with marble, brass, leather and velvet, all anchored by a cocktail bar with an on-trend palette of pink, burnt orange and green. A string of local and international DJs complete the high-flying experience.