Ahead of the launch of Solotel Group and Matt Moran’s three level Barangaroo House, the group will reveal one level per week before opening their doors in mid-December.
First cab off the rank is sophisticated rooftop bar, Smoke, which will accommodate 150 patrons outside and a further 100 inside – all with the requisite harbour and city skyline views.
The cocktail list feature a mix of unique and original creations, offering a sense of adventure that reflects the space and the name; smoke will be a theme that runs through many of the 50+ cocktails on the list, with liquids, ice and ingredients such as rosemary and cinnamon being treated with smoke.
It will feature a mix of spritzes, negronis and martinis, alongside forgotten classics with a nod to the past, while garnishes will be sourced from the hanging gardens surrounding the building.
Head sommelier John Paul Wilkinson has curated the wine list: an eclectic mix of grower and cult producer, alongside some more familiar names and an extensive list of Champagne.
“At Smoke, we’ve tried to create something different for Sydney, something that equates to what’s happening in the drinks scene globally. There’s a focus on boutique distillers from around the world, as well as local craft distillers, and using native Australian ingredients in a new and exciting way.
“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 sourced for Barangaroo House. We will be offering Champagne flights, and we will also pay homage to the best Australian sparkling producers.”
Head chef Cory Campbell, who oversees the food on all levels of Barangaroo House, has created an exciting menu of imaginative tasting plates to match the wine and cocktail lists.
Campbell’s menu includes caviar, tinned white anchovies, fried smoked brisket doughnuts, spiced and crispy chicken skin skewers, and a sea urchin and orange jam toastie.
“The food we’re serving at Smoke has been designed to complement the drinks entirely. It’s fun finger food for a place that will be stylish, vibrant and alive,” Campbell says.
A range of textures have been used to furnish the interior of Smoke, from marble and brass, to timber and leather, velvet and a colour palette that moves from graphic whites and blacks to tones of pink, burnt orange and green.
Great care and attention has been taken with the sound scape at Smoke; a diverse music program has been thoughtfully curated which will feature rotating live local and international talent.
Smoke will open from Friday 15 December.
