Perched high above the bustling Sydney city streets sits the Shell House rooftop. Featuring an 80-seater cocktail bar inside its iconic Clocktower, an open-air Sky Bar with panoramic views over the City, and an opulent Dining Room and Terrace helmed by the hottest kitchen team in the city. Be the first to experience the rooftop and reserve a table at any of the new offerings below.
Blending mood, sophistication, and spontaneity, the design of Shell House has been driven by an eclectic mix of multifaceted organic tones and textures that allude to an all-new perspective on fun inner-city dining.
Natural materials, neutral colours, hand-crafted design, and vintage pieces are used throughout the rooftop venue, to create an approachable and enjoyable meeting place that embodies a new kind of laid-back luxury.
The Sky Bar
The open-air Sky Bar features floor-to-ceiling glass doors surrounding pavilions that fully retract, exposing diners to the open-air views, perspectives and reflections of the city. “The Sky Bar is designed for fun and relaxation, a getaway, an oasis in the city. It just feels like the city’s living room to me. It’s just super relaxed. It’s easy.” – Brett Robinson, Shell House owner and restaurateur.
The Shell House Bar team have delivered a line-up of snacks and drinks made for conviviality among friends – the perfect mood setters to take in fresh perspectives of the Sydney cityscape.
The Clocktower Bar
Opening 17 November
Housed within the 400-tonne iconic clock, The Clocktower Bar is an immersive space lined in timber joinery to capture the heritage and the grandeur of the 1930’s Art Deco period, and its Italianate architecture.
The room is elevated and animated by the soaring void of the clocktower above, along with the fully restored and operating clock mechanisms.
This indulgent bar is a truly unique destination within Shell House, exploring the depth of classic cocktails and understanding the grand old story of Shell House.
The Shell House Dining Room and Terrace
Opening 26 November
The Dining Room is classic in theory, yet modern and forward-thinking in practice. It is elegant and grand, but approachable at the same time.
The menu created by Culinary Director Joel Bickford and Head Chef, Aaron Ward, focuses on carefully sourced produce, presenting simple, refined dishes that are infused with Australian provenance yet bear the mark of the Mediterranean way of life. A selection of seafood from Australia and New Zealand – including live pipis, lobsters, mud crabs, prawns and finfish will be the star of the show, but the vast menu covers just about all bases.