House Bar, the foundation of Matt Moran and Solotel Group’s newest hospitality venture will take the ground level of the three-level venue.
Opening on Friday 15 December with three distinct venues – a sophisticated bar, Smoke, on the rooftop; a restaurant that is a true reflection of contemporary Australia, Bea, on level one; and House Bar, a fun, cheerful and relaxed bar with a menu by chef Cory Campbell, on the ground level.
With an indoor-outdoor aspect, House Bar will encircle the award-winning structure, with generous seating that spills out onto a lush landscaped terrace overlooking Sydney Harbour. With an interior of zinc, blackbutt and brass, House Bar will be a mix of high and low tables in deep blue shades to maximise the view and location. A long communal high table will also run parallel to the bar.
Matt Moran said: “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.”
Campbell, who has previously worked at Noma in Copenhagen and Vue de monde in Melbourne, has designed an approachable menu, reflecting the casual and relaxed vibe of House Bar. The menu includes buckets of fresh-cooked prawns served with bread and cocktail sauce and crisp fried fish and chicken wings. Campbell will also be roasting chicken and lamb over the spit daily, which will be served in warm pita with two different salads (cumin and raisin slaw with the chicken, and mint and fennel with the lamb).
House Bar’s drinks program will be accessible, with a mix of 50 domestic and international beers served on tap and in bottle, plus a tight wine list with a strong focus on rosé, put together by sommelier John Paul Wilkinson, and a lively cocktail list that’s all about the summer months ahead. A classic with a twist, the House Spritz combines elderflower, grapefruit and mint, while an of-the-moment Rosé Negroni is an expert balance of gin, rosé vermouth, rosé wine, Campari and strawberry. A selection of refreshing cocktails by the carafe complete the House Bar drinks experience.
“This venue for me is all about fun, and that will be so apparent at House Bar. I can’t wait to see people enjoying a beer and a kebab in the sun come mid-December,” says Campbell.
All three levels will be open for New Years Eve.
For all details and reservations visit www.barangaroohouse.com.au.
35 Barangaroo Avenue
Sydney, NSW 2000