Sweethearts Rooftop feels more like a beach club restaurant bar than the beer garden many might expect.
Sweethearts doesn’t try to be too fancy with the food. Rather than stray too far into the whole southern-style American barbeque scene, head chef Robert Taylor (Pier, 360 Bar and Dining, Manly Pavilion) elects instead to return to the roots of Australian outdoor eating with a fresh, exciting and ingredients-driven menu.
The real highlights here come in the selection of single skewers – salmon belly, pork fillet, chicken thigh, beef tri-tip or marinated veggies – served simply grilled. A collection of house-made condiments and seasoned salts lets you ‘choose your own adventure’ for just a dollar or two more.
Other standouts include grilled Queensland bug tails with a mango-peanut salsa, the garlic-laden ‘shrimps on the barbie’ and a selection of inspired summer salads and smart side dishes.
The drinks list brings back some 70s favourites, from fancy shandies to an ironic assortment of house made wine spritzers. There’s even a spiked cider slushie that may just vie for drink of the summer.
Wines are on tap, meaning they’re affordable and available by the glass, carafe or litre, and the beers and ciders include a number of eclectic additions.
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