The front door of The Rover once housed one of Sydney’s best “if you know, you know” whisky bars but that’s all about to change with the unveiling of Liquid and Larder’s latest venue ‘The Rover’ taking pride of place behind the once-secret door. While respecting the rustic charm and good-time Irish heritage of the previous space, The Rover, ushers in a new life to the Campbell Street stalwart with an evolved personality and fancy new interiors.
“We’re proud to be part of a new era for Surry Hills, and can’t wait to welcome back locals, both fresh faces and old fans. Whilst it was important for us to keep The Wild Rover’s iconic friendly character and all-are-welcome charm, we wanted to elevate the experience,” said James Bradey, co-owner of The Rover.
An expanded dining offering is seafood drive and led by Executive Chef Pip Pratt who has crafted a generous New England-inspired menu boasting everything that’s great to share. Think fresh Sydney Rock Oysters served alongside other highlights such as caviar and potato chips, raw scallop with horseradish cream, cucumber and dill oil, and an elevated fish finger sandwich, inspired by the head chef’s Indian influences and spices of his childhood.
“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,” said Executive Chef Pip Pratt.
The drinks menu features a refined selection of quality drams with a slimmed-down beer offering with two ales – a golden and dark – on tap. Cocktails are expertly crafted by Group Bar Manager and previous Australian Bartender of the Year winner, Alex Gondzioulis, with interesting yet approachable being the theme alongside ‘Rover Favourites’ and twists on much-loved classics. The expanded wine list, curated by sommelier Kyle Poole who has previously worked in award-winning restaurants Woodcut and Rockpool Bar & Grill, names fifty punchy and dynamic drops from some of the best organic and biodynamic wineries.
“Easy drinking whiskey highballs using sodas and ferments all made in-house are also a mainstay, and we’ve made sure of some tasty non-alcoholic options, such as the No-groni using Seedlip Grove & Spice,” says Gondzioulis.
Fans will notice the new welcoming entrance, with clear front windows (that were once blacked out) offering a ray of sunshine into the new space and aligning with sister venues Bistecca and The Gidley. In keeping with The Wild Rover’s jovial welcoming reputation, The Rover won’t be taking reservations upon opening and now has extended hours opening from 4 pm Tuesday to Thursday and offering lunch from 12 pm Friday & Saturday. More details on the new venue can be found via the link below.
The Rover will reopen 25 March 2022, from 12 pm.
Address: 75 Campbell St, Surry Hills NSW 2010
Hours: Tue-Thur 4pm-12am, Fri-Sat 12pm-12am