“Ahead of the much-anticipated launch of Matt Moran and the Solotel Group’s three level Barangaroo House, they will reveal one level per week before opening their doors in mid-December.”
Smoke, the sophisticated rooftop bar of the award-winning building will accommodate 150 outside and a further 100 inside, with unparalleled harbour and city skyline views. Smoke is destined to become one of the world’s most unique waterfront cocktail destinations.
Smoke will be the high-point of the Barangaroo House experience. The interiors at Smoke are as striking as the award-winning edifice itself, with a range of textures 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. The deep Tallowwood floorboards, and reflective black of the bars interior create an outdoor vibe throughout the venue. Smoke is surrounded by a landscape of private nooks and enclaves, and guests can enjoy table service as they drift above the Barangaroo precinct.
Smoke, the first of three levels introduced at Barangaroo House, opens it’s doors on December 15 (Image: Supplied)
The cocktail list will feature a surprising mix of unique and original creations, and will offer a sense of adventure that reflects the space, and the name. Smoke will be a theme that runs through many of the 50+ cocktail list, with liquids, ice and ingredients such as rosemary and cinnamon being treated with smoke. The cocktail list will feature a mix of spritzes, negronis and martinis, alongside forgotten classics with a nod to times past. Garnishes will be sourced from the hanging gardens surrounding the building.
Barangaroo House head sommelier, John Paul Wilkinson, has curated the 400-bin wine list, with an extensive list of Champagne. The list is an eclectic mix of grower and cult producer, alongside some more familiar names.
Wilkinson, who’s experience includes stints in New York City, Abu Dhabi and extensive travel through the wine regions of South America says: “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.
Fried smoked brisket doughnuts are one of the many delicious options available on Smoke’s menu (Image: Supplied)
Campbell’s menu includes caviar; tinned white anchovies; fried smoked brisket doughnuts; spiced, crisp chicken skin skewers; and a sea urchin and orange jam toastie.
Campbell says: “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.”
Reflective of the ethos of the venue, 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,
For New Years Eve, Smoke offers an intimate front row view of the Harbour. Entertainment will include DJs and live acts. Tickets are $275 and include a shared menu designed by Campbell and a welcome drink.
For all details and reservations visit www.barangaroohouse.com.au.
