House Bar marks third and final level of Barangaroo House.
At last, the final piece of the Barangaroo House puzzle has been filled with the grand unveiling of House Bar. Situated on the ground floor of this epic structure, the foundation of Matt Moran and Solotel Group’s newest venture will be officially open on Friday 15th December, alongside rooftop bar Smoke and contemporary restaurant Bea.
We’re also told that a long communal high table will run parallel to the bar, providing the perfect platform for long and leisurely catch ups with friends.
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 relaxed vibe of House Bar. It includes summer-ready dishes such as buckets of fresh-cooked prawns served with bread and cocktail sauce, along with crisp fried fish and chicken wings. Other mouth-watering delights include chicken and lamb which will be roasted over the spit daily. These roasted meats will come in warm pita with two different salads.
As for the drinks, House Bar will offer a mix of fifty domestic and international beers served on tap and in bottle. The wine list offers a strong rosé focus (hello summer sessions!), put together by sommelier John Paul Wilkinson. On the cocktail menu, you’ll find refreshing concoctions such as the House Spritz, made with elderflower, grapefruit and mint. Negroni lovers will relish the Rosé Negroni, made with gin, rosé vermouth, rosé wine, Campari and strawberries (yum!).
For all details and reservations visit www.barangaroohouse.com.au
35 Barangaroo Avenue Sydney, NSW 2000