Smoke Bar

Matt Moran and the Solotel Group are behind this elegant rooftop bar on the top storey of Barangaroo House, which also contains House Bar and fine-diner Bea.

The name "Smoke" isn't arbitrary – the focus here is actually on all things smoky. After four years at Noma and six years as head chef at Melbourne’s Vue de Monde, Cory Campbell leads the kitchen across all three levels. His menu here include caviar; tinned anchovies; fried and smoked brisket doughnuts; and crisp-chicken-skin skewers.

The smoke theme flows through the 50-strong cocktail list; ingredients are treated with smoke and ice and then peppered with native ingredients. Boutique distillers from around the world feature heavily alongside local craft distillers. The wine list puts a particular emphasis on rare champagnes and emerging wine makers.

A nice touch – and a rarity in Sydney bars – is that the venue offers table service. That's no small feat in a space that holds 100 patrons inside and 150 outside. The wraparound rooftop terrace overlooking the harbour and city skyline is fitted with marble, brass, leather and velvet, all anchored by a cocktail bar with an on-trend palette of pink, burnt orange and green. A string of local and international DJs complete the high-flying experience.