December has been a big month for Matt Moran and the Solotel Group. Welcoming latest Queensland addition Little Big House, the hospitality crew has also slowly begun to introduce fragments of its Barangaroo House development. Now the three-level mammoth establishment is fully complete, with the debut of its third and final level to the public.

On December 15, the doors to House Bar will open. The ground level drinking den is a relaxed, casual bar that accompanies contemporary Australian restaurant Bea above, and sophisticated bar Smoke on the rooftop.

Built to embrace both indoors and outdoors, House Bar hosts a range of different seating options that spills out onto a landscaped terrace overlooking neighbouring Sydney Harbour. The interiors are awash with zinc, blackbutt and brass, with a mixture of high and low tables in deep blue throughout.

“It has been a long time coming, with lots of hard work behind the scenes, but I couldn’t be more excited to have all three venues announced. It’s a big big venue, but the team we’ve assembled is world-class and after three years of planning, we just can’t wait to get the place open”, says Matt Moran of the Barangaroo development.

There will be 12 beers will be on tap to enjoy, accompanied by a wine list that goes hard on the rosé options, all chosen by sommelier John Paul Wilkinson. There’s also a range of cocktails, many of which are summer-inspired and available by the carafe – think along the lines of a Rosé Negroni and a House Spritz of elderflower, grapefruit and mint.

Chef Cory Campbell has designed the bar menu to be an approachable one. Casual fare is the focus, from buckets of prawns to crisply fried fish and chicken wings. For the famished there will be spit-roasted chicken and lamb available, served with warm pita and salads. “This venue for me is all about fun, and that will be so apparent at House Bar,” explains Cory. “I can’t wait to see people enjoying a beer and a kebab in the sun come mid-December.”