Cocktails by the carafe, buckets of prawns and lamb kebabs, in the sun. That’s Matt Moran’s formula for the ground level of his long-awaited Barangaroo House.

House Bar, an indoor-outdoor venue that spills onto a landscaped terrace overlooking Sydney Harbour, is poised to open on December 15. Drawing on a dark, moody palette of zinc, blackbutt timber and brass, its style is distinct from the other two levels.

A modern 180-seater will slide into the level above, while an elaborate rooftop bar with caviar and champagne will top it off.

“It has been a long time coming, with lots of hard work behind the scenes, but I couldn’t be more excited to have all three venues announced. It’s a big, big venue, but the team we’ve assembled is world class and after three years of planning, we just can’t wait to get the place open,” says Moran.

Chef Cory Campbell (Copenhagen’s Noma, Melbourne’s Vue de Monde has his work cut out for him – he’ll be steering the kitchen across all three levels.

At House Bar there will be buckets of prawns with cocktail sauce; crisp-fried fish and chicken wings; and roast chicken or lamb done over a spit, which will then be wedged inside warm pita with slaw.

John Paul Wilkinson has designed a drinks list that champions 12 beers on tap, six packed beers and eight cocktails, plus a succinct wine list with a focus on rosé. Cocktails will be 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.

“I can’t wait to see people enjoying a beer and a kebab in the sun come mid-December,” says Campbell.

All three levels of Barangaroo House are due to open on Friday December 15.

barangaroohouse.com.au