The drinks list is all about fun with a nudge towards classic ‘90s cocktails. Think frozen Pina Colada, Watermelon Martini, Mango Martini, or the Zombie on tap.
People
People
I want to continue advocating for safe spaces for queer and neurodivergent bartenders. I would love to work with queer-friendly brands and venues to promote safer nightlife experiences for our LGBTQIA+ community.
“I think that we like to create venues that we want to visit and go to. I feel like we create them because they don’t exist in Sydney, and they are our hospitality fantasy places that we want to go to.” – Anton
“At Door Knock, I’m dedicated to fostering a safe and nurturing space where individuals, particularly women and gender-diverse bartenders, can access training and support that might not be readily available elsewhere.”
“Lighting, temperature and sound need to adjust throughout the night to make sure everyone is having the best experience that Alice can offer on both sides of the bar. My overall goal for the night is to make sure we have thrown a damn good party.”
After taking Caretaker’s Cottage to NYC to host the first EVER takeover at Attaboy NYC, the team at William Grant and Sons thought they needed to do the return leg! Celebrating 10 years of Attaboy, Sam Ross and Haley Traub will be hosting an invitation-only trade seminar and takeover event in Sydney and Melbourne.
Saito’s career is also notable for her focus on conscious bar practices. PARCS, which she oversaw as beverage manager, is literally ‘scrap’ backwards, and sought to minimise food waste. The Mulberry is notable for their dedication to sustainability, far past lip service.
“A friend hooked me up as a barback at Icebergs. Those initial shifts blew my mind! I hadn’t anticipated the level of difference and the concept that the more you learn, the less you know. It was one of the best summers of my life.”
Back in the glory days of The Baxter Inn, Jackson commanded the bar with his incredibly speedy service, his obsession with perfect drinks and his down-to-earth country-boy smile. He’s just taken on the role as General Manager of Bare Bones Ice Co.
“Everyone talks about the practicalities of opening a bar – like concept, construction, finances etc – but rarely do they discuss the emotional side of it.”
“It’s the people that make hospitality so addictive to me! The sense of community that comes from working in hospitality is so amazing and the people in our industry are so much fun that I couldn’t imagine not enjoying this line of work.”
Situated in the semi-heritage-listed basement of 222 Clarence Street, you can expect an ode to both past and present drinks with a concept that lends itself to all things great about hospitality. “We’re hoping to connect the dots on Clarence Street and extend the precinct,” says Lochy Paech, Owner-Operator.