The Charles Grand Brasserie & Tiva are making a buzz with Jono Carr as Director of Bars

Jono Carr. Photo: Christopher Pearce

Our Sydney-based Drinks Writer Jono Carr has secured a new full-time role with Etymon Projects. Jono is a name very familiar to many of you thanks to his roles with Liquid & Larder and more recently, About Time.

Of the new role with Etymon Projects Jono says, “I have just started as Director of Bars, rounding out the Senior leadership team led by the incredible Lisa Hobbs and working alongside Director of Culinary Sebastian Lutaud, Director of Operations Andrew Jones, Director of Wine Paolo Saccone and Kurt Bos director of People and Culture.”

“I’m in charge of cocktail lists, training and service standards across all the venues.” – Jono Carr

The first venue opened nine months ago, Loulou in Milsons point a French Bistro, Boulangerie and Traitor. More recently they launched 66 King Street with The Charles Bar and Brasserie upstairs and Tiva Lounge downstairs, a late-night entertainment-driven space (see below).

The new role for Jono is everything bars and beverages (excluding wine). “I’m in charge of cocktail lists, training, and service standards across all the venues.”

Tiva. Photo: Steven Woodburn

Basement, 68 King Street, Sydney

Sydney has a new subterranean playground for live music, DJs, Champagne and cocktails. Tiva, located at 68 King Street, is hidden away underneath its sister venues, The Charles Grand Brasserie & Bar.

This underground hive will showcase a diverse mix of live music and singing performers across jazz, soul, RnB, folk, and New Orleans dance from Wednesday to Saturday as well as DJs 7 nights a week.

Director of bars and our very own Drinks Writer, Jonothan Carr (About Time, The Gidley, The Rover, Grandma’s Bar) says drinks focus on an extensive Champagne choice, premium and top-shelf spirits and distinctive cocktails with a Tiva twist. To complement the live music vibes, tequila and other agave spirits lead the cocktail list, with Carr noting the tequila martini with rose vermouth, shaken and poured tableside, as a highlight. “Tiva is a place you want to settle in to enjoy the music.”

Cocktail classics get a Tiva touch. The espresso martini is made in and poured from an elaborate French press. And an old fashioned with single malt whiskey and cognac is served tableside in a three-piece, bottle-shaped decanter. The bartender unstacks the pair of iced glassware and then pours the carefully made old fashioned from the ‘bottle top’ right in front of you.

The Charles Bar. Photo: Steven Woodburn

The Charles Grand Brasserie & Bar
66 King Street, Sydney

Part of the same development at 66 King Street as Tiva, is an elegant, European-style grand brasserie and relaxed café and bar à vin.

Step inside the impressive, heritage-listed art deco reception then choose your adventure. To the left, an all-day dining café and bar à vin that begins with coffees and breakfast, and ends on late-night snacks, cocktails, and wines by the glass.

The Charles Bar. Photo: Steven Woodburn

Take a seat at the bar and now you’re ready to ease into a classic aperitif, the prelude to a savoured snack or petite a la carte to suit your mood. To the right, experience the splendid sophistication of the grand brasserie dining room and mezzanine for indulgent dining with a side of savoir-vivre.

“The Charles celebrates the charm of old-school hospitality without the stuffiness,” explains director of culinary, Sebastien Lutaud (Loulou Bistro, Boulangerie & Traiteur; Merivale; Solotel). “The grand brasserie experience is elegant and reminiscent of the warm and welcoming brasseries of Europe.”