Barangaroo House introduces waterfront rooftop bar “Smoke”

Before the year is out Sydney will be getting of the year’s biggest openings. The epic three-level Barangaroo House from Solotel Group and Matt Moran will be officially opening doors towards the end of December, but ahead of the full launch the team are set to reveal one level per week. They’ll start up the very top for this one, launching their smoldering waterfront rooftop bar Smoke on Friday 15th December.

Described as a sophisticated rooftop bar, Smoke will hold a total of 150 outside and 100 inside, drawing on uninterrupted harbour and skyline views to bounce of their impressive sounding interiors. Think marble and brass, timber and leather, velvet and a colour palette that spans graphic whites and blacks to tones of pink, burnt orange and green. It’ll be interesting to see how this classy design plays out, especially when its complemented by Tallowood floorboards and a functional design that carves numerous private nooks and enclaves out of the space.

A 400-bin wine list will feature with an extensive selection of Champagne. This has been curated by Head Sommelier John Paul Wilkinson who brings his worldly experience to Smoke with a strong dedication to boutique distillers from around the world, as well as local craft distillers who are making use of native Australian ingredients.

“The wine list is different from other lists as we’ll have Champagnes that no other venue in Australia has – wines we import directly that we have soured for Barangaroo House,” said Wilkinson. “We will be offering Champagne flights, and we will also pay homage to the best Australian sparkling producers”.

There will also be over 50 cocktails available from the bar, mixing unique and original concoctions with various liquids, ice and ingredients like rosemary and cinnamon that’s been treated with smoke. Plenty of spritzes, negronis and martinis will be sitting alongside underrated classics, many of which use garnishes sourced from the building’s hanging gardens.

Now as far as good goes, Head Chef Cory Campbell has put together a bar menu that should definitely draw crowds. Think the expected premium options like caviar and tinned white anchovies, but also fried smoked brisket doughnuts, spiced crispy chicken skin skewers, and sea urchin & orange jam toasties.

“The food we’re serving at Smoke has been designed to complemented the drinks entirely,” said Campbell. “It’s fun finger food for a place that will be stylish, vibrant and alive”.

Barangaroo House’s Smoke opens just in time for the holiday season, and they’ll be making the most of it with their own New Year’s Eve party – tickets for which are being sold for $275pp (includes shared menu and a welcome drink).

Smoke at Barangaroo House

Address: 35 Barangaroo Avenue, Barangaroo
Website: www.barangaroohouse.com.au