House of Martinis

Overview

Martinis are having a moment in Sydney, with two new bars — Bobbie's in Double Bay and Dry Martini in Chippendale — dedicated to the cocktail classic now welcoming punters. Barangaroo House is jumping on the bandwagon this September with a month-long celebration of this beloved beverage spread across all three levels.

From September 1, a menu of classic mixes and signature sips featuring Grey Goose and Bombay Sapphire will be shaking things up at Smoke, Rekodo and House Bar, including $10 mini martinis available all day, every day, at all Barangaroo House venues until September 30.

Rooftop bar Smoke will be pouring classic martinis tableside including its ever-popular pornstar variety, featuring vodka, vanilla and passionfruit, served with a sidecar of prosecco. Another house highlight is the Highland Goose, a mingle of Grey Goose vodka, mango skin vermouth and salted Lagavulin, combining the briny funk of a dirty martini with a sweet, tropical finish.

Downstairs at Rekodo, the first-floor restaurant and vinyl bar, the Grey Goose martini cart will be winding its way between tables, bringing perfectly crafted martinis directly to diners. Some signature riffs to look out for include the Japanese Breakfast martini, combining Bombay Sapphire gin, orange liqueur, and a sweet hit of apricot and It Takes Two to Mango, starring Grey Goose vodka, Aperol, mango, vanilla, yuzu.

At House Bar on the ground floor, an incredible ice luge will be bringing a touch of spectacle to the proceedings. Every Friday from 4–8pm, guests can enjoy classic martinis or the Coral martini, combing Grey Goose vodka, strawberry vermouth, house-made rose cordial and raspberry, perfectly chilled as they gush down a frozen sculpture.

"Sydney is obsessed with martinis in all its forms," explains Reece Griffiths, group bars manager, Solotel. "We've curated the menu so that each level of Barangaroo House is a different martini experience and we encourage people to try them all — it is a house of martinis after all."

Images: Dexter Kim