After reopening its doors in March, Surry Hills’ fixture, The Rover, is revealing the final phase of inspired reinvigoration – a British-inspired seafood bistro opening upstairs on Tuesday 6th December. The restaurant will serve a coastal menu delivered with the all-are-welcome warmth and neighbourhood charm The Rover is renowned for.
Executive Chef Pip Pratt, who has drawn on his childhood in the UK to create the menu, explains, “After such a hearty reception to the menu in the bar since opening, we wanted to elevate the restaurant experience for our guests with dishes that let seafood shine. This is fresh and fuss-free coastal fare best enjoyed with friends and great drinks in hand”.
The menu boasts a daily haul of three crustaceans such as a whole scampi, yabby and jumbo prawns. Gently poached and served cold, the seafood will be accompanied by dressings of wakame mayo, Marie Rose and hot butter sauce which can be ordered individually or as a delectable trio. Diners in search of a heartier meal can opt for Pratt’s deeply flavoursome Turbot chunk, pil pil, sauce vierge or ‘whole flathead served with clams and garlic.’
Like the ground floor bar, upstairs at The Rover will hero a rotation of oysters from the east coast’s top estuaries selecting the best from what’s on offer each week including the likes of Batemans Bay’s Clair de Lune by Moonlight Flat. The oysters will sit alongside firm favourites like the ‘caviar and potato chips’ and ‘raw scallop with horseradish cream, cucumber and dill oil.’
Curated by Liquid & Larder’s Group Sommelier Kyle Poole, The Rover restaurant’s wine list celebrates fifty grower orientated, organic and biodynamic drops. “We’ve hand-selected wines that bring out the best flavours and curated a list featuring predominantly sparklings and whites that synonymously marry with and bring seafood dishes to life,” says Poole.
Cocktails and spirits are led by Group Bar Manager and Australian Bartender of the Year alumni Alex Gondzioulis, who has curated a refined selection of unique and quality drams, a slim but thoughtful beer offering, and interesting yet approachable seasonal cocktails such as the Hypermania – a bright, fresh and bubbly beverage with an undercurrent of spice and savouriness. A great alternative for the Spicy Margarita lover, or anyone looking to escape the summer heat.
Ushering a new life to the upstairs space, The Rover’s restaurant will have refreshed interiors to match its updated personality and purpose, complementing the bustling charm of a dapper New York cocktail bar from downstairs. With large windows, late afternoon
sunlight will flood the space before amber glows from soft lantern style lighting will create a warm and inviting atmosphere heading into night.
James Bradey, co-owner of The Rover says, “We’ve had such a great reception to the new era of The Rover since reopening and so we’re incredibly excited to welcome more guests in to enjoy drinks and bar snacks before heading upstairs for a relaxed and inviting dining experience. The space will be an extension of the friendly character from the bar with a menu that is accessible and respects the quality produce for locals to appreciate time and time again.”
The Rover restaurant is part of the Liquid & Larder hospitality group’s family of drinking and dining venues including Grandma’s, Bistecca and The Gidley.
The Rover will be taking reservations upon opening for restaurant upstairs between 5pm and 9pm Monday-Saturdays, and Saturday lunch from 12pm. Reservations can be made through the website www.therover.com.au or by phone on 02 9000 7544.
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