Hospitality entrepreneur, Kurtis Bosley, announces his new ready-to-go cocktail business in conjunction with a brand new Northern Beaches venue slated to open in October
Venues
Venues
Industry stalwart and owner of Fortunate Son, our 2022 Bar of the Year, Dylan Howarth has taken over the lease of a bar directly across the road from Fortunate Son, on Enmore Road.
Having previously opened pop-up CBD bar, About Time, in 2021, the team have come together again, this time with a more permanent home in Surry Hills.
“Another reason to open a fourth venue is to give valued staff a pathway within the company and help them grow in the industry. Covid showed us we need to nurture people to stay in the industry as it’s all too easy to leave for a day job.”
Bar 1880 pays homage to the old headquarters of the current affairs publication the Bulletin Magazine. Tucked away on Bulletin Place, the new two-level cocktail bar features both cosy indoor and laneway dining experiences with nods to the past.
Bar Morris also has a unique bill ritual whereby at the end of the evening guests will be invited to roll the dice for a chance to win a complimentary Amaro nightcap and a deck of SCOPA playing cards.
Apollo Inn offers a considered cocktail list of old-world classics with new-world sensibility, created by Bar Manager Cameron Parish who has taken the lead at Apollo Inn.
Predominantly Australian gins and Japanese whiskies dominate the back bar, and here we have two cocktails from owner, Chris Wilson that showcase his two favourite spirits.
Shop 1/44a Foveaux Street, Surry Hills, NSW tokki.net.au Bringing a slice of Korean drinking culture…
“Lobo has become a Sydney institution renowned for its great cocktails, and fun atmosphere. 10 years is a huge milestone for us, and an achievement we look back on with pride.”
The bar’s interior is heavily influenced by the 1930s era, with its scalloped entry awning, marble bar and detailed glass pendant lights.
Head up the brightly painted staircase to Botanik and the real fun (for bartenders, at least) begins. A carefully curated selection of glassware and bar equipment would leave any reader of this magazine lusting