This week Sydney Surry Hills institution The Wild Rover is set to reopen its doors as The Rover.
Owned by the Liquid and Larder hospitality group, who run sister venues Bistecca and The Gidley, the establishment will provide a new food and beverage offering.
“Taking cues from the chic cocktail bars in New York City, we’ve crafted the new menu of indulgences to enjoy pre dinner or dishes that tempt you to settle in for the night, with or without a drop from the epic drinks list,” says Executive chef Pip Pratt.
The menu will centre around a rotating supply of Sydney Rock oysters which include Batemans Bay’s Clair de Lune by Moonlight Flat and creole-spiced Coffin Bay Pacific oysters.
Other highlights include caviar and potato chips and raw scallop with horseradish cream and Pratt’s take on a classic English fish finger sandwich.
The drinks list will feature a refined selection of beer which consist of two ales (golden and dark) on tap along with cocktails by previous Australian Bartender of the Year winner, Alex Gondzioulis.
Sommelier Kyle Poole (Woodcut and Rockpool Bar & Grill) has curated a wine list of 50 organic and biodynamic bottles.
The Rover reopens on 25 March 12pm.
Operating hours will be from 4pm Tuesday to Thursday with lunch from 12pm Friday & Saturday.