The Wild Rover, Surry Hills

The Wild Rover may go down in the history of the Sydney small bar scene as taking the longest time to open, but after nine months, the baby is delivered… and how.

Enter through the inconspicuous green door and you’ll find a vibrant drinking den with exposed bricks, jungle animals on green wallpaper peering from behind the bar and Irish folk songs that give the new bar an inviting and classy Irish pub vibe.

The Wild Rover, Surry Hills
The Wild Rover, Surry Hills

The two-level venue has a capacity for 120 persons. Downstairs, cosy booths sit alongside small tables and chairs. The best seats in the house are along the copper top bar with handbag hooks and easy to hop on/off bar stools. Upstairs, you’ll find another bar with banquette seating and a space with its own vibe.

The Wild Rover, Surry Hills

Owners Warren Burns and James Bradey (also of Grandma’s Bar) with manager Kim McDiarmid have attracted a team of experienced bartenders to their latest venue with a focus on accessibility and good times.

The drinks menu is designed to take the guess work out of choosing a beverage. Feel like something light, medium or heavy? You’ll find them grouped under these headings.

The Wild Rover, Surry Hills
The Bar

The range of whisk(e)y leans towards Irish whiskey with some top shelf brands and expressions such as Bushmills 21 yo Madeira Finish and Connemara 12 yo. There’s also a sizeable collection of whiskies from Scotland, Australia, Japan and the USA.

Almost 40 wines feature on the list with craft beers on the old train destination board menus. On tap you’ll find Guinness, Vale Ale and cider served in silver tankards.

Cocktails also follow the three strength listings, with some very tempting Bloody Mary’s made with housemade tomato consommé with garlic and horseradish, each increasing in intensity.

The Wild Rover, Surry Hills
L-R: Weeski, Hell;s Kitchen Martini

Hell’s Kitchen Martini ($16) gives a nod to the former working class Manhattan neighbourhood that was once home to Irish mobsters.  Made of Bushmills Irish Whiskey with a touch of citrus, fresh peach and homemade Manhattan syrup, the cocktail has a dominant peach flavour at first which settles into more balanced flavours with an easy drinking style.

If you like to taste the base spirit, try the Weeski ($16), a playful interpretation of what whiskey would taste like if it were French. This is a superb drink, perfectly balanced and made with Irish whiskey, Lillet Blanc, orange liqueur with orange bitters.

The Wild Rover, Surry Hills
Old train destination board

If you’re feeling peckish, choose from pasties, homemade sausage rolls ($7) or freshly-shucked oysters ($18 for 6, $32 for 12) from a supplier who provides the best of what is available on the day.

The Wild Rover, Surry Hills
Gibbo on the Rocks with Pambula Oysters

The oysters are served in their own liquor and are a hit with Gibbo on the Rocks ($16), a sensational savoury cocktail made with Tanqueray Gin, Pedro Ximenez sherry and brine, served over hand-chipped ice with a pickle. The Gibbo delivers a good kick while retaining the flavour of the base spirit.

The Wild Rover, Surry Hills
Upstairs Bar

There’s much to like at The Wild Rover. From the warm welcome on arrival to the highly knowledgeable team of bartenders, the experience is one that will bring you back and tempt you on a Sunday afternoon with the range of Bloody Mary’s. The accessible bar is without pomp and invites you to linger over more drinks with fiends. And should you find yourself there at closing time, you’ll hear The Wild Rover by the Dubliners, an Irish song about a man who spent his money on whiskey and wine.

The Wild Rover, Surry Hills
Upstairs seating

The Wild Rover is finally here, bringing craic and good times to the Sydney bar scene.

The Wild Rover is featured in Sydney’s top whisky bars, Sydney’s Best Winter Bars.

The Wild Rover
75 Campbell Street
Surry Hills 2010
Monday to Saturday: 4pm to midnight
Sunday: 12 pm to 10 pm

The Wild Rover on Urbanspoon

This article is posted on All rights reserved. Copyright © 2014

The Wild Rover, Surry Hills was last modified: July 23rd, 2014 by Corinne


Corinne is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards for 2013 and several cocktail competitions. She is also named in the Australian Bartender Most Influential List for 2013.
If you enjoyed this article, please consider sharing it and subscribing to our newsletter:


  1. Pingback: Bar Week Drinks Fest 2012 | Gourmantic

  2. Pingback: Luke Redington: Glenmorangie Cocktail Competition Winner | Gourmantic

  3. Pingback: Madame Nhu, Surry Hills | Gourmantic

  4. Pingback: Best Sydney Whisky Bars | Gourmantic

  5. Pingback: Sydney’s Best Bloody Marys | Gourmantic

  6. Pingback: Suntory Cup NSW Finals 2013 | Gourmantic

  7. Pingback: Bar Week Review 2013 | Gourmantic

  8. Pingback: Angostura Global Cocktail Challenge 2013 | Gourmantic

  9. Pingback: Papa Gede's, Sydney | Gourmantic

  10. Pingback: Ian MacMillan Masterclass: Deanston, Bunnahaibhan, Tobermory, Ledaig | Gourmantic

  11. Pingback: GlenDronach Whisky Review | Gourmantic

  12. Pingback: Mr Moustache Cocktails with Mike Tomasic | Gourmantic

  13. Pingback: Bartender Profile: Anai Rocha | Gourmantic

  14. Pingback: Time Out Sydney Bar Awards Winners 2014 | Gourmantic

  15. Pingback: Sydney's Best Winter Bars | Gourmantic

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>