This Surry Hills institution has re-emerged with the bustling charm of old and the sophistication of a dapper New York cocktail bar, under the new name – The Rover. 

After a tough couple of years for the hospitality industry, glimmers of a post-covid normal are shining a light on new venues popping up across the city and we couldn’t be happier. Joining Liquid and Larder’s stellar line-up of Sydney venues (including The Gidley and Bistecca) The Rover promises to retain its former good time Irish heritage with an added chic wine bar feel.

The amber glow of the dimly-lit copper bar is sure to lure you in, and the boisterous banter from the spirited bartenders will keep you in your seat. Whether dropping in for a casual tipple or seeking a proper night out, The Rover caters to all. 

The food menu showcases a generous New England-inspired dining offering, boasting everything that’s great to share. 

Delectable dishes such as a buttery prawn roll and famous house-made lamb sausage rolls, will give you a bit of an idea as to what you can expect from Chef Pip Pratt’s menu. But the real star of the show will be Pratt’s take on an English classic – an elevated fish finger sandwich, inspired by the Indian influences and spices of his childhood growing up in the UK.

Retaining its renowned whiskey influence, The Rover will also be shifting focus to a 50-strong punchy and dynamic wine list, highlighting some of the best organic and bio-dynamic wines curated by award-winning sommelier Kyle Poole, formerly of Orana Restaurant, Rockpool Bar & Grill and Woodcut.

The Surry Hills addition forms part of an ongoing rejuvenation of the bustling Surry Hills precinct, with several venues using the lockdown to breathe new life and evolve their offerings to adapt to the community’s renewed demand for dining and drinking experiences.

Find out more here.