INCLUDING A NEW MENU DIRECTION, HAPPY HOUR & THE ADDITION OF THE FAMOUS GIDLEY BURGER
Trailblazing hospitality group, Liquid and Larder, have announced changes at Surry Hills favourite, The Rover. Due to local demand, it will now become one big, bustling neighbourhood venue open Monday-Saturday from 4pm-12am, opening both levels back up for all to enjoy the world-class cocktails, a new beautifully curated bistro menu, a permanent happy hour, and the addition of the famous Gidley burger to the menu.
Liquid and Larder, the leading hospitality group also behind steak restaurants Alfie’s, Bistecca and The Gidley, opened The Rover over a decade ago. Originally The Wild Rover, the timeless, neighbourhood staple has evolved over the years but remains the quintessential neighbourhood spot, both comfortingly familiar and a little new every time. Previously split into the downstairs cocktail bar and upstairs seafood-inspired restaurant, The Rover will now operate as one, big venue with the same food and drink menus available on both levels, making more room for good times.
James Brady, owner of Liquid and Larder said, “We love creating environments where people feel instantly comfortable and welcomed as if into the home of a great friend. That’s what The Rover has felt like for over a decade, it’s a proper neighbourhood venue. The downstairs bar was crying out for the restaurant food so we listened to the crowds and now we can serve more of the local community every night.”
“We are also opening up on Monday nights for the first time since before lockdown, as we do at our other venues Bistecca, The Gidley and Alfie’s. We want Sydneysiders to have great places to eat and drink on a Monday night as you would in any other global city in the world”, Bradey continued.
Downstairs will remain operating as it always has – walk-ins only where the cosily-lit ambience invites you to lean in close around a table or booth, or pull up a stool at the copper-topped bar, for freshly shucked Sydney Rock oysters accompanied by a crisp martini or a selection of quaffable, punchy wines from near and afar. The upstairs level with its buzzing, high-spirited atmosphere will now have the addition of its own bar and guests will still be able to make a reservation for dinner.
Guests can expect the same warm, attentive service to match the extensive 14-page drinks menu of world-class cocktails and wine list curated by Group Sommelier Kyle Poole.
Executive Chef Pip Pratt has worked with head chef Tommy Tan on a beautifully curated new menu served until 10pm each night that combines some of the polished East London classics that The Rover is known for with perfectly executed bistro dishes.Popular Rover dishes like the eel pate with horseradish jelly and glazed crumpets and The Rover’s Fisherman’s Pie with smoked trout and potato gratin will, of course, remain.
As a special treat for Surry Hills locals, the new menu will star the renowned Gidley burger – the first time that one of Sydney’s best burgers will be outside of the CBD.
Bradey said, “We are currently selling over 500 Gidley burgers at The Gidley every week. The burger has a serious cult following and we want our Surry Hills customers to have a piece of the action.”
Pratt said, “The new menu features dishes that further elevate our food offering and amazing drinks list and that our guests can enjoy any night of the week, whether you’re dropping in at the bar for your usual or easing into a longer meal.”
New dishes include smaller, snacky plates such as cured sardines with tapenade and bread, cauliflower with almond sauce and pickled onion, or fried potato with trout nduja and parmesan. Bigger plates that diners can order as single main dish or share in the mix with a couple of other dishes include the market fish fillet with rainbow chard and clams, pork neck with apple and salsa verde, or hispi cabbage with pomegranate, black garlic and yoghurt.
Last year the group purpose built its first central butchery and steak-ageing facility as part of its newest venue, Alfie’s, which also supplies the meat to Bistecca and The Gidley. The butchery was created to ensure that only the best steak would be served across all venues, all year round. As a natural progression, the group has decided to move away from The Rover being seafood focussed and will integrate more meat into the food offering beginning with The Gidley Burger.
The Rover will also be introducing a permanent Happy Hour from 4pm-6pm including $2 oysters, $6 beers, $6 G&Ts, $10 red, white and sparkling, and $14 seasonal spritz.
THE ROVER
75 Campbell St, Surry Hills NSW 2010
Monday-Saturday 4pm-12am
www.liquidandlarder.com.au/venues/the-rover/
Image credit: Dominic Loneragan