All Reservations Now Open
Sky Bar – now open and taking reservations for Wednesday to Saturdays.
Clocktower Bar – now open and taking reservations for Friday to Saturdays.
L9 Dining Room & Terrace – now open and taking reservations for Wednesday to Saturdays.
The Menzies Bar & Bistro – open from Jan 27th and taking reservations Tuesday to Saturdays.
MENZIES BAR & BISTRO IS CURRENTLY CLOSED, REOPENING 27TH JANUARY 2022.
Casual dining and drinks | 2-60 casual seated | Up to 35 cocktail
Full-service dining | 2-40 seated
Bar dining and drinks | 2-3 seated
Exclusive Menzies for 200 guests | Casual seated/cocktail
Semi exclusive space (shared bar) 20 casual seated | 35 cocktail
Full exclusive space 45 casual seated | 70 cocktail
Can be used as part of exclusive level 9 use
DINING ROOM & TERRACE
Dining | 80 seated
Private Dining | 24 seated
Entire Level 9 available exclusively including the Clock Tower Bar and Terrace |130 seated
Level 9 and 10 may be hired exclusively for up to 350 guests
South Pavilion 2-50 casual seated | 40 cocktail – semi-exclusive Level 10 | exclusive 150 cocktail
Level 9 and 10 may be hired exclusively for up to 350 guests
For large product launches, activations, music and other large events, Shell House is proud to offer all 3 levels from the ground floor to level 9 and 10.
Your own fully exclusive space, 4 fully serviced bars, music, entertainment, a/v capabilities.
Cavernous clock tower space can be used for decorations, theming or entertainment space.
Outdoor spaces on level 9 and 10.
Menus available – Canape, banquet, food stations
Drink options – Bar tab, beverage package
Capacity 600 guests cocktail
Alex Kirkwood joins the Shell House team as Food & Beverage Director
At age 32, Alex is one of the country’s most acclaimed front-of-house talents, having spent over a decade cementing his specialisation of wine & beverage at Aria Sydney. His CV also includes front-of-house experience at some of the country’s top restaurants including Quay, Rockpool Bar & Grill & Momofuku Seiobo.
Alex, an award-winning Sommelier, supports all winemakers &producers, both local & international, whose primary emphasis is the quality of what their vineyards produce.
“We’re absolutely honoured to have Alex join our team at Shell House, which already includes some of the country’s best hospitality talent. Known for pushing the boundaries with wine, & creating award winning wine programs, I am so excited to work with Alex & showcase the incredible food & beverage we have to offer through his skill & experience. We have spent many years talking about working together over a bottle of wine at The Dolphin. Alex finally joining us is such an exciting moment for Shell House & The Point Group” – Brett Robinson.”
Aaron Ward joins the Shell House team as Head Chef of the Dining Room & Terrace
“I am absolutely thrilled to announce one of Sydney’s hottest Chefs, Aaron Ward has joined our Culinary Team at Shell House as the Head Chef of the rooftop Dining Room and Terrace. After spending time in such important Sydney kitchens as Ester, LuMi Dining, Copenhagen restaurants Relae and Amass, and then leading the kitchen success at acclaimed Sixpenny, Aaron joins Joel Bickford, our Culinary Director to further underpin the culinary identity of Shell House. Joel and I are so excited to continue menu development with Aaron and his new and innovative perspectives to deliver menus that I know Sydney will absolutely love when we open very, very soon.” – Brett Robinson
Joel Bickford, Culinary Director, Shell House & Fort Denison Project
The Point Group are thrilled to welcome acclaimed chef Joel Bickford as Culinary Director across two of their upcoming landmark venues, Shell House in the heart of Sydney’s CBD and Fort Denison in Sydney Harbour.
Joel, who was Executive Chef at Aria Sydney for four years, will work closely with Brett Robinson & the Shell House team to create casual and approachable dining experiences at Shell House Dining Room & Terrace and the Sky Bar Rooftop, when they open in October.
Joel has been honing his craft for 28 years. In 2013, the call of the country led him to Biota Dining in the Southern Highlands where the restaurant earnt two Chef Hats under his guidance. Two years later, Joel returned to the city to head up the kitchen at Sydney’s waterfront Gantry Restaurant & Bar, which was awarded its first Chef’s Hat after a year under Joel’s direction. Joel was named Daily Telegraph’s Chef Of The Year, 2015 and was more recently awarded Chef of the Year at the 2018 Savour Excellence Awards. Through his guidance and leadership in the ARIA kitchen, ARIA received two hats with a score of 17/20 from the Australian Good Food Guide for the past 4 years.
“I am thrilled to announce one of the country’s most respected culinary talents as the Culinary Director of Shell House and the upcoming Fort Denison project in Sydney Harbour.
Joel’s vast experience, creativity and dedication to quality, accompanied by his belief in our vision to create two world class dining destinations for Sydney, is such an important milestone and gives our team so much confidence.”
– Brett Robinson
“I am really looking forward to joining Brett and his team at The Point Group. The team’s vision to breathe new life into two remarkable Sydney buildings is so exciting and the perfect next step in my career.
It’s a great opportunity for me to challenge myself and work alongside a progressive, dynamic and forward-thinking team of people and I’m excited about creating these important new dining experiences for Sydney at a time when we all need some inspiration.”
– Joel Bickford
Growing up in a small rural town in the outskirts of Sydney’s rural Blue Mountains, Joel’s less-is-more approach to cooking is rooted in a lifelong connection to nature and a deep reverence for his ingredients and their unique regional qualities. His cooking style showcases seasonal Australian ingredients, with a razor-sharp balance between simplicity, extravagance and innovation.
37 Margaret St
Sydney 2000, NSW, Australia
Entry to the Rooftop via Wynyard lane.
Menzies Bar & Bistro
Tues-Fri 12pm – late, Sat 4pm – late
Reopening 27th January.
Weds 4pm – late, Thurs -Sat 2pm – late
Dining Room & Terrace
Weds 6pm – late, Thurs – Sat 12pm – late
Fri – Sat 4pm – late
Reservations via website or by emailing firstname.lastname@example.org
Event & function enquiries via email@example.com
General enquiries via firstname.lastname@example.org
Ph: 02 8262 8888 Monday to Saturday 9am to 7pm
Our reservation & entry policies are in line with regulations outlined by the NSW Government roadmap to freedom. We ask for your assistance in adhering to them. Thank you.
Shell House – 3 Bars, 1 Dining Room.
Shell House presents a truly rare opportunity for hospitality. Our collective job is to revive a cultural icon, fill it with excellence and place it firmly at the epicentre of Sydney culture. Over three enormous levels we present a myriad of hospitality experiences to ensure we can meet the needs of all of Sydney. Our open invitation is for you to be a part of delivering this experience.
We are calling out for staff with all levels of experience. Innovative Culinary Leaders and Ambitious Chefs, Restaurant, Bar, Service and Management Specialists, Guest Relations, Hosts and Reservations Experts, Events Production and Marketing Aficionados, Section Waiters, Bartenders, Sommeliers, Barristas, Floor and Cellar Professionals & More.
Welcome to the new centre of gravity for the Sydney CBD.
Spread over three levels, Shell House is an unparalleled hospitality experience in the Sydney CBD, combining both indoor and outdoor settings over 1,250 sqm of space. This includes a ground floor bar, the Menzies Bar, the Shell House Dining Room and Terrace, and the Clocktower Bar on level 9 and the Shell House Sky Bar on Level 10.
“We feel like we have a once in a generation opportunity to do something extraordinary of a global standard, to build a new iconic hospitality landmark and take a leading role in reigniting the CBD dining culture. We love creating modern hospitality experiences in unique locations and have a proven track record of delivering experiences people love.”
– Brett Robinson
Rooftop diners will be provided with a bird’s eye view of the building’s iconic 400-tonne clock tower, which has been lovingly restored after being suspended mid-air for several years while Shell House was excavated and rebuilt.
Shell House is historically significant as the only surviving interwar commercial palazzo-style building in Sydney, clad with glazed terracotta ‘faience’ blocks. Standing at 65.5 metres high, Shell House’s façade is also one of the tallest retained heritage façades in the world.
Prior to redevelopment, Shell House was home to the Menzies Hotel, with its outdated 1970s interiors now being transformed into a contemporary office building designed by architects MAKE and Architectus with fitout by Woods Bagot.