Sydney Surry Hills bar, The Wild Rover, is set to undergo a major reno and reimagining on 19 February.
The venue will reopen in March as The Rover which aims to be a new sophisticated dining and drinking destination.
“Surry Hills has changed a lot since opening ten years ago with plenty of quality offerings opening their doors,” says Co-owner of The Wild Rover, James Bradey.
“We wanted the bar to evolve with it, stepping up to become somewhere guests can enjoy both food and drink with equal merit whilst retaining its iconic friendly character and all-are-welcome charm”.
In addition to the upgraded interiors, the menu will be revamped with the help of Executive Chef Pip Pratt.
The expanded offering will feature New England-inspired dishes including prawn rolls and house-made lamb sausage rolls.
A rotating supply of Claire de Lune Oysters from Bateman Bay’s Moonlight Flat will be the focal point of the venue, along with creole-spiced, fried Pacific oysters from Coffin Bay.
A 50 item wine list from Sommelier Kyle Poole (Rockpool Bar & Grill) will cover biodynamic and organic wines.
The seasonal cocktail offering, curated by 2019 Australian Bartender of the Year Alex Gondzioulis, sees elevated classics and whiskey highballs plus sodas and ferments made in house.
The venue is set to reopen mid March 2022.
