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FOOD & DRINK

Solera Bar

Barangaroo's new small bar serving up rare Champagne and charcuterie boards.
By Jasmine Crittenden
April 26, 2018
  shares

Solera Bar

Barangaroo's new small bar serving up rare Champagne and charcuterie boards.
By Jasmine Crittenden
April 26, 2018
  shares
BOOK A TABLE

Rare Champagnes, a cocktail featuring absinthe jelly and lobster rolls are all on the menu at Solera, a luxe small bar in Barangaroo.

Working on the rather exotic drinks list is international hot shot Marian Beke, formerly of The Gibson, London. One example is the Apple of Louisiana, an original take on the Sazerac, with apple brandy, absinthe jelly and rock sugar.

"[We're] serving up some of the city's best cocktails... pushing the cocktail-making boundaries," said Roman Kristek, who co-owns Solera with Scott Bayly and Ty Van Emden.

Beke has also been busy sourcing Champagnes that you're unlikely to find anywhere else in Sydney. Look out for drops by Leclerc Briant, Jerome Dehours, Benoit Dehu and Ulysse Collin. Keeping them at the ideal temperature is the Kaelo, a high-tech cooling system that works at your table.

Meanwhile, the kitchen is whipping up easy-to-share cheese and cured meat grazing boards.

To match the decadent menu, designers Steel and Stitch (Lobo Plantation, Chula) have dotted the 100-seater, heritage-listed space with green velvet couches and splashes of marble. If you're keen to catch some sun, grab a table on the outdoor terrace.

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