As Matt Moran gears up to launch Barangaroo House on December 15, details have emerged about the much-anticipated venue's rooftop bar, Smoke.

Where there's Smoke there's a focus on local craft distillers, a 400-bin wine list pulled together by sommelier John Paul Wilkinson and cocktails with garnishes sourced from hanging gardens surrounding the three-level establishment.

Barangaroo House head chef Cory Campbell's bar menu includes caviar, tinned anchovies, smoked-brisket doughnuts, spiced chicken skin skewers and an orange jam and sea urchin toasted sanger.

"It's fun finger food for a place that will be stylish, vibrant and alive," Campbell said in a statement.

The rooftop, with its harbour and city skyline views, can accommodate 150 punters outdoors and a further 100 inside.

The interior is a texture party of marble, brass, timber, velvet and leather.

Smoke is set to fire on New Year's Eve, too, where a $275 ticket will sort you out with a shared menu designed by Campbell, live music, DJs and a welcome drink.

Details on the remaining two levels at Barangaroo House will be announced in coming weeks.

Barangaroo House, 35 Barangaroo Avenue, Sydney, barangaroohouse.com.au.