Its wild days may be over, but that’s not such a bad thing for The Wild Rover. In its place comes something more sophisticated.

Think of The Rover as the grown-up version of a whisky den.

Inspired by the bustling charm of a dapper New York cocktail bar, the food is now on-par with the drinks.

Executive chef Pip Pratt has created a New England-inspired, seafood-driven menu.

As well as being freshly shucked, the Sydney Rock oysters will be sourced from a rotating list of NSW’s best producers.

For something a bit different, try a rare take on Coffin Bay Pacific oysters that have been creole-spiced, deep-fried and returned to their original shell.

More must-eats include caviar and potato chips, raw scallop with horseradish cream, cucumber and dill oil as well as an elevated fish finger sandwich, inspired by the Indian influences and spices of Pratt’s childhood growing up in the UK.

“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,” Pratt says.

But The Rover hasn’t forgotten its roots. There’s a re-invigorated whisky menu by former Australian Bartender of the Year winner, Alex Gondzioulis, that includes a refined selection of quality drams.

“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,” Gondzioulis says.

The new wine list, curated by sommelier Kyle Poole (Woodcut, Rockpool Bar & Grill) lists 50 dynamic drops from some of the best organic and biodynamic wineries.

The whisky den vibes have been removed, with clear front windows bringing in light and allowing passers-by to see the venue from the street. Banquette seating with plush velvet upholstery and soft, lantern style lighting invite you to linger.
Co-owner, James Bradey, is excited about The Rover’s new lease on life.

“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,” he says.

“Whilst it was important for us to keep The Wild Rover’s friendly character and all-are-welcome charm, we wanted to elevate the experience to provide an uplifted concept to the venue.”

The Rover
75 Campbell Street
Surry Hills
facebook.com/TheRoverSurryHills

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