Matt Moran and the Solotel Group have revealed the first of three levels that will launch when Barangaroo House opens its doors in mid-December.

Rooftop bar Smoke will accommodate 150 outside and a further 100 inside, with harbour and city skyline views.

The interiors at Smoke feature a range of textures from marble and brass, to timber, leather and velvet, with 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, with private nooks and enclaves where guests can enjoy table service.

The ‘smoke’ theme will be present in many of the 50+ drinks that make up the cocktail list, with liquids, ice and ingredients such as rosemary and cinnamon treated with smoke. Spritzes, negronis and martinis, alongside forgotten classics with a nod to times past are set to be showcased on the list. 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.”

Taking care of the food across all three levels of Barangaroo House is head chef Cory Campbell, who has created tasting plates to match the wine and cocktail lists on offer at Smoke.

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.

“The food we’re serving at Smoke has been designed to complement the drinks entirely,” he says. “It’s fun finger food for a place that will be stylish, vibrant and alive.”

Smoke will open on Friday 15 December. The group will reveal one level per week before Barangaroo House opens its doors.

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