House Bar to open on the ground level of Solotel’s Barangaroo House
Taking the ground level space of the three-storey venue, House Bar will be a relaxed indoor-outdoor drinking and dining space.
Chef Cory Campbell, whose experience includes stints at Noma in Copenhagen and Vue de monde in Melbourne, has designed a casual menu, including buckets of fresh-cooked prawns served with bread and cocktail sauce and crisp fried fish and chicken wings. Campbell will also roast chicken and lamb over the spit daily, which will be served in warm pita with salad.
The drinks menu will feature local and international beers served on tap and in bottle, plus a wine list with a strong focus on rosé, put together by sommelier John Paul Wilkinson. The cocktail list will feature summer flavours, such as the House Spritz with elderflower, grapefruit and mint, and the Rosé Negroni, with gin, rosé vermouth, rosé wine, Campari and strawberry.
“This venue for me is all about fun, and that will be so apparent at House Bar,” said Campbell. “I can’t wait to see people enjoying a beer and a kebab in the sun come mid-December.”
House Bar will join contemporary restaurant Bea on the middle level and rooftop bar Smoke, when Barangaroo House opens its doors on December 15.
“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,” said 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.”