By Sacha Delfosse
The Rook will have a strong food focus, overseen by Head chef Freddy Silveira, who has created a menu that offers three different servings of fresh lobster as well as a list of signature burgers.
Former Black Pearl bar manager Cristiano Beretta will be at the helm behind the six metre long bar, joined by notable bartenders Ben Hickey and Jonothan Carr. The bar boasts an extensive range of spirits including a selection of 50 different gins.
Beretta has worked alongside Keystone group bar manager Jason Williams to pick all the spirits on the back bar and develop an exciting cocktail offer, while Keystone's head sommelier, Sarah Limacher added a solid selection of aromatised wines, champagnes, European aperitifs, boutique beer and ciders to the drinks list.
Keystone group director Paul Schulte led the design of the light-filled industrial space, which features 30-foot floor to ceiling walls, recycled wooden cladding, bench seating, a stone brick bar, long glass windows and vintage street-inspired art murals created by world-renowned aerosol artists, Jasy and Atome, from oneleginc.
"The idea was to create the most simple, yet perfectly executed food and liquor, in an unexpected rooftop environment. The design is raw, paired back with a selection of old and new furniture that have been thrown together to create the ultimate rooftop hangout," Schulte said.
The Rook, Top Floor – 56 York Street
02 9262 2505
Monday to Friday, 4pm till midnight