The Rover unveils a British-inspired seafood-driven bistro

The Rover unveils a British-inspired seafood-driven bistro

By now you’ve probably enjoyed a late-night tipple or two at the Rover, the sophisticated Surry Hills bar undergoing a transformation in 2022. Now the team has unveiled the final part of the renovation, above: a British-inspired seafood bistro with produce as fresh as if it had just been plucked from the sea.

Part of the Liquid and Larder group, the new restaurant is an extension of the Rover – both in terms of menu and decor – and sees executive chef Pip Pratt (Bistecca, the Gidley) draw on his childhood spent in the UK has grown to create a relaxed coastal menu, where sea creatures are the stars of the show.

Oyster lovers, you are in for a treat. Each week will feature a rotation of the best molluscs found on the east coast, including Clair de Lune oysters from Batemans Bay and Sydney rock oysters from Merimbula. We say order a dozen and eat them.

You’ll also find a daily line of crustaceans displayed on the bar. Things like whole scampi, yabbies and jumbo prawns. Once ordered, the seafood will be gently poached and served cold with your choice of sauce: wakame mayo, Marie Rose or warm butter. Choose one or all three and double dive your way into seafood heaven.

Other highlights on the menu include raw scallops with horseradish cream, cucumber and dill oil; squid with almond gazpacho and black garlic; a must-order fisherman’s pie with smoked trout, vegetables and potato gratin; and a whole flathead with mussels and garlic. A dish of chicken with mushrooms, silverbeet and lime sherry is sure to please those who don’t fancy seafood.

To drink, the wine list features 50 bottles of organic and biodynamic drops, hand-selected by sommelier Kyle Poole to pair perfectly with seafood. And as the Rover is one of Sydney’s best bars, the cocktails are excellent too. Seasonal options include the Hypermania with Don Julio Blanco tequila, passion fruit, dry sherry and ancho chilli, or choose from the Rover’s Favourites, such as the Darkbloom with Johnnie Walker Black Label whisky, blackcurrant wine, coconut, black walnut and bitters.

Inside, exposed brick walls, a long brass bar, dark furniture and a soft, green velvet booth create a moody and charming atmosphere. If you visit in the afternoon, you’ll be treated to sunlight pouring in through the tall windows.

With exceptional seafood, a slick dining room and some of the city’s best drinks, the Rover’s new restaurant may once again prove that truly good things take time. Go solo or with a group and you will have a very happy night indeed.

Make a reservation with the Rover here.

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