Barangaroo House
+61 8587 5400
35 Barangaroo Avenue
Sydney, NSW 2000
www.barangaroohouse.com.au

Solotel has announced the final level for their Barangaroo House venue, with all three levels expected to open tomorrow, Friday, December 15. Developed by Australian chef Matt Moran and Solotel Group, this new hospitality venture will showcase ‘House Bar’ on the ground floor of this three-level venue – a fun, cheerful and relaxed bar with a tasty menu to swim through.

“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,” Matt Moran said.

“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.”

With an indoor-outdoor aspect, House Bar will encircle the award-winning structure, with generous seating that spills out onto a lushly 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.

The menu has been pieced together by Cory Campbell, a chef who has previously worked at Noma in Copenhagen and Vue de Monde in Melbourne. Within the list of specialised dishes are buckets of fresh-cooked prawns served with bread and cocktail sauce, 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.

Choosing your beverage at House Bar will be an accessible affair, 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 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 Year’s Eve.