Expect to sample whiskies from throughout the world when Bancho Bar, the new Chinatown cocktail bar from the team behind Tokyo Bird, opens in November.
“We’re branching out from the Japanese whisky focus of Tokyo Bird towardsmore Scotch and other world whiskies, including Australian and Taiwanese, as well as independent bottlings,” says co-owner and group beverage manager Yoshi Onishi. “But we do also have Suntory’s Hibiki 35 year old.”
The 100-capcacity bar is located in Haymarket on Thomas Lane, and will draw inspiration from its Chinatown surroundings.
“Our focus will be great cocktails and whisky, with the cocktail list to feature Asian produce and ingredients from the local markets and grocerystores,” says owner-operator Jason Ang. “Sydney’s Chinatown is so diverse with Chinese, Japanese, Korean and Thai offerings, and more – we’ll be showcasing influences from all these cultures in our cocktail program.”
When it comes to cocktails, there will be an omakase option that punters can take up; based upon the Japanese food tradition of the same name, in which there is no menu and the chef serves up what they see fit, the same will apply to drinks for those guests willing to leave the decisions in their bartenders’ hands.
Food-wise, expect panic-crumbed meat and vegetable skewers and a substantial list of of bites, they say, and should you become a regular with a penchant for ordering by the bottles, they’ll have some 30-odd lockers in which to store your finds.
You’ll find Bancho Bar ar 10 Thomas Lane, Haymarket.