Nine months after it reopened, The Rover has birthed its restaurant. The British-inspired seafood eatery serves its first scallop with horseradish on Tuesday, December 6.

When The Rover launched in March, as a more grown-up and sophisticated New York-style version of its former self, a restaurant was promised. And it’s here.

British chef Pip Pratt has crafted a menu of eel pâté, turbot with sauce vierge and cuttlefish with almond gazpacho. There’s even room to squeeze in a fisherman’s pie.

A seafood plate is on the fresh and fuss-free coastal menu.
A seafood plate is on the fresh and fuss-free coastal menu. Photo: Dominic Loneragan

“After such a hearty reception to the menu in the bar since opening, we wanted to elevate the restaurant experience for our guests with dishes that let seafood shine. This is fresh and fuss-free coastal fare best enjoyed with friends and great drinks in hand,” Pratt says.

The ground-floor bar serves fresh oysters, something continued upstairs.

Group sommelier Kyle Poole has curated a wine list covering 50 “grower-orientated, organic and biodynamic drops”, while Australian Bartender of the Year recipient Alex Gondzioulis serves up seasonal cocktails including the Hypermania – a bright, fresh and bubbly beverage with “an undercurrent of spice and savouriness”.

Whole flathead, clams and garlic.
Whole flathead, clams and garlic. Photo: Dominic Loneragan

Open Mon-Fri 5pm-9pm; Sat noon-9pm. 

75 Campbell Street, Surry Hills,