9 months after it reopened, The Rover has birthed its restaurant. The British-inspired seafood eatery serves its first scallop with horseradish on Tuesday, December 6.
When The Rover launched in March, as a extra grown-up and complex New York-style model of its former self, a restaurant was promised. And it is right here.
British chef Pip Pratt has crafted a menu of eel pâté, turbot with sauce vierge and cuttlefish with almond gazpacho. There’s even room to squeeze in a fisherman’s pie.
“After such a hearty reception to the menu within the bar since opening, we wished to raise the restaurant expertise for our visitors with dishes that permit seafood shine. That is recent and fuss-free coastal fare greatest loved with buddies and nice drinks in hand,” Pratt says.
The bottom-floor bar serves recent oysters, one thing continued upstairs.
Group sommelier Kyle Poole has curated a wine record masking 50 “grower-orientated, natural and biodynamic drops”, whereas Australian Bartender of the 12 months recipient Alex Gondzioulis serves up seasonal cocktails together with the Hypermania – a brilliant, recent and bubbly beverage with “an undercurrent of spice and savouriness”.
Open Mon-Fri 5pm-9pm; Sat noon-9pm.
75 Campbell Avenue, Surry Hills, therover.com.au
