Solotel has announced the third and final venue in Barangaroo House: House Bar.
Opening Friday 15 December, House Bar is located on the ground level and will feature a relaxed bar with a menu from chef Cory Campbell.
The venue boasts an indoor—outdoor aspect and features generous seating that spills out onto a 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. A long communal high table will also run parallel to the bar.
The menu includes buckets of prawns served with bread and cocktail sauce and 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).
“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,” says Matt Moran. “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.”
House Bar’s drinks program features a mix of domestic and international beers served on tap and in bottle. The wine list was compiled by sommelier John Paul Wilkinson and has a strong focus on rosé.
Cocktails include the House Spritz (elderflower, grapefruit and mint) and the Rosé Negroni, which balances gin, rosé vermouth, rosé wine, Campari and strawberry.
