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Solera Bar opens
The Barangaroo dining scene is growing with its first bar.
The Solera Bar sits on the first floor of a five-storey sandstone building built in 1845 for the Australian Gaslight Company.
Solera sits 100 people across two spaces.
The interiors are ornate and modern interiors featuring a gilded marble and blue tile bar; warm wood.
The velvet seating is couched in deep blues and greens.
Added to that is the small outdoor space with Australian natives.
Then there is the lift which has been transformed into a private booth.
At the bar’s entrance, there are tracks from the old rail system that once carried coal from the wharf that used to occupy this space.
“We’re a hidden venue in a heritage building in a massive development,” co-owner Roman Kristek told Broadsheet.
The big feature of the drinks menu is champagne. The wine list has illustrious names such as Moët & Chandon and Veuve Clicquot.
And for the wine buffs, there are the lesser-known, difficult-to-find small producers such as Leclerc Briant, Jérome Dehours and Ulysse Collin.
The cocktail list has been developed by Marian Beke of The Gibson in London
One example is the Apple of Louisiana. The drink is served in a vessel with a shapely blown-glass tube, which looks very much like a teapot spout. It comes with toasted rye poured over absinthe jelly and drops of rock sugar added for that caramel finish. It is then stirred with ice. For the finishing touches, the glass is topped with a shortbread-cookie lid and a shot of cider is served on the side to cleanse the palate.
Tony Gibson, who used to be at Ruby & Rach and Astral, is launching the food menu in mid-January.
Solera right now doesn’t have a full kitchen so he has created a deli offering based on his Reuben sandwiches featuring sous vide corned beef and pastrami and brined Australian Wagyu beef, sauerkraut and bialy rolls.
