Untied’s rooftop bar feels a bit like a lush Australian backyard. A backyard in a spectacular, modern concrete building that sits neatly in the centre of Barangaroo’s three imposing office towers. That’s what venue manager Justin Wise is going for. “Untied is casual and fun. Office workers want to go somewhere they can relax and unwind.”

Hints of Australian culture inform every part of Untied, but it’s not always obvious. You’d have to talk to chef Kino Perlas to know that the jalapeño adobo beef is pasture-raised in Tasmania, and that the lamb with native mint, honey and goats curd is from Victoria.

“I’m a big advocate of using Australian produce,” says Wise.

The menu includes filling small plates to complement the cocktails. Captain Starlight’s mix of vodka, peach liqueur, mango syrup and pink peppercorn syrup is perfectly paired with the scallop toastie. Piled with plenty of scallops, the toast is finished with a broiled béchamel sauce. The Bushranger, a combination of bourbon, Montenegro, peach tea and lemon juice, is the perfect foil for any of the grilled dishes.

Beer works well too. Untied is big on craft beers like Young Henrys Natural Lager. Surf champion Mick Fanning’s Balter XPA is by far the best seller.

An unusual colour combination – green for the Daintree, blue for the ocean, rusty red for the dirt in Central Australia – dominates the indoor space but the two outdoor areas are Untied’s jewels. Low-walled gardens lush with greenery sit amid high tables and stools. Although tall buildings surround the venue, sunlight streams in from the water side.

To create the oblong and round plates, Wise worked with ceramic studio Ode. Oxidised red is the base clay colour and circles of green, blue and white glaze overlap each other, semi-transparent and never blending.

Untied
400 Barangaroo Avenue, Sydney
(02) 8322 2099

Hours:
Mon to Sun 12pm–11pm

untiedsydney.com.au