Matt Moran and the Solotel Group have been drip-feeding details of their three-level Barangaroo House for more than a year and now have just announced their elegant rooftop bar called Smoke.
Smoke will accommodate 100 patrons inside and 150 outside. And although this scale is ambitious its opening is perfectly timed to take advantage of summer. A nice touch – and a rarity in Sydney bars – is that the venue will offer table service.
The wraparound rooftop terrace overlooking the harbour and city skyline has been fitted with marble, brass, leather and velvet, all anchored by a cocktail bar with an on-trend palette of pink, burnt orange and green.
John Paul Wilkinson (former sommelier at Rockpool Bar & Grill Sydney) will steer the wine list. It shows off rare champagnes and gives emerging wine makers a platform.
“This wine list is different from other lists as we’ll have champagnes that no other venue in Australia has. We will also pay homage to the best Australian sparkling producers,” says Wilkinson.
After four years at Noma and six years as head chef at Melbourne’s Vue de Monde, Cory Campbell will lead the kitchen across all three levels. The menu will 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 will feature heavily alongside local craft distillers. A string of local and international DJs will help complete the experience.
Barangaroo House will open mid December. Smoke is slated to open on Friday December 15. Watch this space to hear about the venue’s other two levels, revealed over the next two weeks.