Modern Australian influences drip all over Barangaroo’s new rooftop bar, which is now open and comes to us from Dixon Hospitality, the fine folk behind institutions like The Norfolk and Forresters. Dubbed Untied, the breezy indoor-outdoor addition to the flash precinct is a light-hearted look at Australiana through the lens of Queensland’s tropical rainforests, meaning that guests are greeted with lush greenery pairing with the bar’s external green stairwell, and sleek, vivid colourful furniture spread through the 260-capacity space.
Served from a sleek marble bar, along with “old mate” classics like negronis and espresso martinis, are playfully named mixes like the Flamin’ Galah which is made with Jinzu Gin, homemade ginger soda syrup, fresh watermelon and lime juices; The Bushranger with Bulleit Bourbon, Montenegro, T2 peach tea, fresh lemon juice and sugar syrup; and Hill Hoists, Havana Club 3yo Rum, fresh kiwi puree and lime juice, sugar syrup, pimento bitters and a dash of egg white.
Share-style food will come fresh from the kitchen with both light bar snacks and contemporary BBQ dishes the focus, all making good use of local produce. The raw bar features a daily selection of seasonal oysters with garnishes like Jaboticaba and vanilla, while snacks like Scallop Toasties with cheddar cheese and béchamel, and Tajima Wagyu Bresola with reggianito, aged balsaic and pepper berry should go down a treat.
Substantials from the wood grill include Pork Loin with pineapple in aged soy, apple and radish; Octopus with smoked eggplant, cavolo nero and carded leeks; and Chicken with jerk sauce, avocado and beans. And don’t forget the two dessert options: Magnum with raspberry, white chocolate and matcha, and Tube, with banana, caramel and milk chocolate.
Untied
Address: level 4, 400 Barangaroo Avenue, Barangaroo
Website: http://www.untiedsydney.com.au/
Hours: 7 days; 12pm-late
Images supplied and credited to Alana Dimou.
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