This rooftop bar boasts a dedicated spritz menu, a daily happy hour and views of the Harbour Bridge.
Circular Quay has welcomed a new rooftop bar into its ranks as the Salt Meats Cheese team opens Bar Ombré on the top level of the Gateway Dining Precinct. The bar boasts house-made cheese, a dedicated spritz menu, a daily happy hour, free bar snacks and sunset views across the Harbour Bridge.
Expect a bright fit-out with heaps of greenery and colourful furnishings to greet you as you enter the bar on the third level. Inside, you'll find stretched cheese —made onsite daily — along with antipasto plates of cured meats, burrata and wood-baked focaccia. Share plates include marinated white anchovies with tomato, fried calamari with crumbed zucchini and prosciutto with grilled eggplant, basil and rocket pesto.
If these snacks don't quite touch the edges, you can head downstairs for a heartier meal — woodfired pizza or a big bowl of pasta, for example — at the Circular Quay outpost of Salt Meats Cheese, which is located on level two of the dining precinct.
To drink, the European-inspired cocktail menu includes the likes of the Forget Me Not (gin, lychee and elderflower liqueurs, egg white and plum bitters) and the Smokin' Nights (amaro, mezcal, Angostura bitters, cream and cinnamon), as well as a pear and maple old fashioned and a vanilla and grapefruit barrel-aged negroni. You can also choose from five different spritzes and a drop off the wine list, which focuses on Italian drops and local biodynamic, vegan and organic labels.
We recommend stopping by after work to catch the sunset and the daily happy hour, which runs from 4–6pm. Nab $5 beers, $10 spritzes and $20 cocktail carafes (including Aperol spritz, sangria and margarita jugs). Then, from 6–8pm, punters can enjoy free bar snacks — similar to Venetian cicchetti. Expect truffled pecorino, roasted peppers with salsa verde and wood-fired crackers with pesto, plus smoked olives, cured pancetta and truffled popcorn all on offer (for free).
This is the 13th venue for Salt Meats Cheese co-founders Edoardo Perlo and Stefano de Blasi, with other recent openings including SMC outposts in Dee Why and Brisbane's South Bank.
Images: Kitti Gould.
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