What’s new at The Rover Sydney

Cheese hands

In a move that promises to delight patrons old and new, Liquid and Larder has ushered in a wave of exhilarating updates to Surry Hills’ favoured local haunt, The Rover. Pivoting to better serve the community’s tastes, The Rover will now usher guests through both floors of its enticing space, from Monday to Saturday between 4pm-12am. The traditional separation of the vibrant cocktail bar downstairs and the seafood-centric restaurant above has dissolved, and instead one finds a cohesive venue offering both drinks and dishes on each level in a seamless experience of world-class cocktails and a reimagined bistro menu.

The hospitality maestros behind established dining institutions such as Alfie’s, Bistecca, and The Gidley, have been the brain behind The Rover for over a decade. Although it has transformed from its original incarnation as The Wild Rover, the establishment retains its essential character—a testament to Liquid and Larder’s commitment to the ambience of a cherished and spirited neighbourhood spot.

Owner James Brady expresses a heartfelt vision behind the venue’s refreshed approach, “The Rover has always served as a snug and vibrant backdrop for both casual and intimate gatherings, much like visiting a cherished friend’s home. By combining and expanding the food and drink offerings, we’re responding to our guests’ desires and readying ourselves to welcome more members from our community through our doors every evening.”

Noteworthy among the myriad of enhancements is the Rover’s homage to beef lovers, the iconic Gidley burger, which will be made available outside of the CBD for the very first time, marking a significant menu expansion from its well-earned place as a cult classic in the heart of Sydney.

One can’t miss the newly instituted Happy Hour. Running from 4pm to 6pm, the offerings include $2 oysters, $6 beers, $6 G&Ts, and $10 selections of red, white, and sparkling wines. For the cocktail aficionados, a $14 seasonal spritz will also grace the Happy Hour menu.

Those heading upstairs can anticipate their journey to be greeted with its newly added bar and an effervescent, high-energy atmosphere. Reservations for dinner remain an option, ensuring that patrons can indeed plan ahead for their visit. Across the two levels, attendees will be indulged with the same earnest, attentive service Liquid and Larder are reputed for, and the vast 14-page drinks menu designed by Group Sommelier Kyle Poole – an allure in its own right.

The culinary craft is led by Executive Chef Pip Pratt in partnership with Head Chef Tommy Tan. Their newly curated menu, available until 10pm nightly, is a considered blend of The Rover’s classic East London dishes with refined bistro cuisine. Noteworthy among the beloved mainstays is the sumptuous eel pate with horseradish jelly and glazed crumpets, and The Rover’s Fisherman’s Pie with smoked trout and potato gratin.

New culinary delights include an array of snack-sized pleasures like cured sardines with tapenade and fresh bread and larger plates perfect for sharing—a symphony of flavours ready to satisfy diverse palates.

Fine The Rover at:
75 Campbell St, Surry Hills NSW 2010
Open: Monday-Saturday 4pm-12am