Madi Jeffery is well and truly a part of the Perth bar scene, a scene that was isolated from the rest of the country for two years. Here, she talks about how tight-knit the WA scene has become and how it’s the people that keep her going back day after day.
Spread over three levels, both indoor and outdoor, the combined floorspace is a whopping 1,600 square metres. First to open was The Menzies Bar, which is a tribute to the former landmark, boasting a European inspired bar and bistro.
“I love how [hospitality] is this beautiful combination of skill and art, science and passion. We are lucky to work in an industry that is based on compassion, empathy, and generosity – that a single smile can make someone’s night shows how truly powerful we really are.”
Where do you go for a drink on your night off? Or where do you head after the final glass is polished and the doors are locked up for the night? Where do you go to get a cold beer, good booze and even better chat?
Vibe-seeking Sydneysiders can enjoy Greek meze, playful cocktails, and bottle service into the early hours of the morning. Owner, Ussi Moniz Da Silva is no stranger to flipping fading spaces into exciting new playgrounds, after recently flipping the now Sydney hot-spot Sinaloa.
“It’s these questions that have caused us anxiety; indecision that what we are doing is correct and casting doubt over our ambitions. We are not the first people to redo a venue, and most certainly won’t be the last, but we have found this process extremely challenging.” – James Bradey
The team behind it are the type to inspire devotion. Rob Libecans, Ryan Noreiks and Matt Stirling are industry veterans with world renowned bars on their timesheets. They have been running a successful pop-up and consultancy business under the name Fancy Free for the past few years.
Starting out as a humble little distillery in the suburb of Fyshwick, Canberra in 2017 Big River has continued to rapidly grow and boom since opening its doors to the public in 2018.
So what makes a whisk(e)y bar great? These bars have an epic selection of whiskies, highlight whiskies in their cocktail menu and have staff who are passionate on the subject of whisky.
“If it was up to me I’d have a shrub in half my drinks. I think a bit of vinegar helps add a lovely tang to a lot of cocktails, especially sours. When you make a sour with a shrub it gives you an extra thick foam with a luxurious mouthfeel.” – Ian Guthrie of J&M’s in Sydney
Our first-in, best-dressed seminars are always a big hit with attendees to Indie Spirits Tasting events. This year’s seminars will be hosted by Cara Devine, and will cover the hottest topics in the drinks world featuring some of the leading voices in distilling.
Recently opened Latin-American Inspired social club, Hey Chica! welcomes guests for an exciting nightlife experience at the vibrant late-night venue. Located in the heart of Fortitude Valley, Hallmark Hospitality Director Scott Hempel says that Hey Chica! is all about the passion and atmosphere of a Latin American inspired street party.