2 minute read

SMOKE

Sophisticated rooftop bar Smoke, the top level of the Solotel Group and chef Matt Moran’s three level venue Barangaroo House, opened in Sydney in mid December.

Accommodating 150 patrons outside and a further 100 inside – with all the requisite harbour and city skyline views – Smoke recently took out the Best New Bar category at the 2018 Time Out Sydney Bar Awards, thanks to its careful and professional service, delicious nosh and killer cocktail list.

Featuring a mix of unique and classic creations – from spritzes, Negronis and martinis to forgotten classics – cocktail garnishes are sourced from the hanging gardens that surround the building. The use of smoke as a technique runs as a theme through many of the 50-plus cocktails on the list – with liquids, ice and ingredients such as rosemary and cinnamon being smoke treated.

Head sommelier John Paul Wilkinson 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 a 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 is stylish, vibrant and alive,” Campbell says.

A range of textures were used to furnish the interior of Smoke, from marble and brass to timber, leather and velvet, and a colour palette that moves from graphic whites and blacks to tones of pink, burnt orange and green.

It seems Sydney’s rooftop bar game has kicked up a gear.

Address: 35 Barangaroo Avenue, Barangaroo NSW