The three level hospitality concept at Barangaroo House will open December 15.
Rooftop bar Smoke will accommodate 150 outside and a further 100 inside, with harbour and city skyline views. The cocktail list will feature a mix of unique and original creations, with smoke a theme that runs through many of the 50-plus cocktail list.
Barangaroo House head sommelier John Paul Wilkinson has curated the 400-bin wine list, with an extensive list of Champagne, using an eclectic mix of grower and cult producers.
“At Smoke, we’ve tried to create something different for Sydney, something that equates to what’s happening in the drinks scene globally,” he said. “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 an menu of imaginative tasting plates to match the wine and cocktail lists including 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 said. “It’s fun finger food for a place that will be stylish, vibrant and alive.”
Smoke will open from Friday 15 December 15.