I am in love with the new retro cocktail menu at Sydney rooftop venue Smoke Bar at Barangaroo House.
I was invited there last night with a plus one …
But I was a Naomi no friends.
I was bailed on again at the last minute – man flu was the reason this time – and my sister wasn’t available to step in.
Fortunately the staff were divine and kept popping over for chats and to bring me delicious nibbles.
Barangaroo House is the most insanely gorgeous building and Smoke is it’s rooftop bar.
I was there to sample the new ‘Memory’ menu. The inspiration for the menu comes from moments such as enjoying chicken salt on fish and chips, eating oranges at halftime and smelling freshly cut grass.
I met bar manager Jai who said: “Memory is all about a fun and playful way to reminisce about things that are universally Australian and make every sip a trip down memory lane.
“As a team, we wanted to really push our creativity – all have an element of theatre when served and we’re making all syrups, vinegars, purees, infused spirits and wines, and liqueurs in-house using techniques including sous-vide, clarification, switching, force carbonation, and cold infusion.”
Blimey that sounds like an intense process.
As for the Memory cocktail list, it includes a eye-catching creations such as a Chicken Salt Martini made with Four Pillars’ olive leaf gin and a house-made chicken salt sherry and rice syrup. It’s garnished with a deep-fried potato twill, Smoke’s modern take on the humble chip.
I am not a big martini fan, so I tried the Livin’ is Easy (above), which evokes the scent of freshly cut summer grass. It’s made with house-made mandarin vinegar, house-made karkalla (sea herb) and rose geranium cordial, Bombay Premier Cru gin and Aperol. Force carbonated to add some bubbles, it’s served tableside with a spritz of cut grass scent and a plantable card.
Apparently the Save the Day has been very popular. It is meant to echo how we all felt when an ice cream truck tune came within earshot. Raspberry horchata (a creamy Mexican drink made by blending milk, rice, cinnamon, and raspberry); vanilla whey; vodka; and Saint Feliz aperitif are shaken and strained into a highball and topped with raspberry and vanilla foam. Then the bar staff add your choice of classic soft serve topping – 100s and 1000s or flake.
I decided I needed to be sensible and not sample everything, plus I’m a savoury lass so I went for this one …
The Hawaiian or Margarita, made using house-made bacon-infused tequila; caramelised pineapple; Cointreau; roasted-tomato syrup; and lime. It was served in a margarita glass with a dehydrated bacon rim and a shot of Coca-Cola on the side and is inspired by the team’s memories of Friday night takeaway pizza washed down with soft drink.
Jai suggested I take alternate sips of the cocktail and the Coke shot to bring out the pineapple flavour. I was highly skeptical, but it actually did!
And the bacon salt rim both smelled and tasted insanely delicious.
I was stoked to get a text from the youngest as I was drinking it, offering to pick me up – my blisters from the whisky function on Wednesday night are EPIC.
Anyways, head to Smoke to try the ‘Memory’ cocktail menu. You’ll find the bar on Level 2, Barangaroo House, 35 Barangaroo Avenue, Sydney. It has a great vibe and views.
I’m planning to be a hermit for a few days after my big week … but first I need to head to the youngest’s high school graduation today … stay tuned for all the details on Monday, but my spoiler alert is that there will be tears.
Have a great weekend.
PS I’ve written a travel story about my cruise to The Kimberley for a website called Citro. You can read it here.
Song of the day: The Motels “Only the lonely”
housegoeshome 
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