Sydney’s The Rocks district is the setting for a new whisky bar set to open in March, called The Doss House. The 100 capacity bar will take over the basement level of a heritage listed space at 77 George Street in The Rocks, and it’s from the site’s history that it draws its name.
If champagne is your thing, then new Sydney bar Solera is the bar for you. The new venue from owners Scott Bayly, Ty Van Emden and Roman Kristek focuses on cocktails and champagnes and joins the nascent bar scene down at Sydney’s new Barangaroo development.
Despite the inefficiencies in their operation, Never Never Distilling Co. has made an outsized splash so far, landing on some of the country’s best back bars. That may be because they are unashamedly making spirits that appeal to bartenders .
Trash Tiki is an anti-waste popup that they’ve been taking around the world, and taking that message for bartenders and the public and “shoving it down their throats,” in the words of Griffiths.
At Maybe Frank’s new outpost, you’ll find authentic Italian pizza, great wines, and a level of bar service and cocktails you just don’t find at any old pizza joint.
We love a great Piña Colada recipe here at Australian Bartender; here we’ve got the recipe from Lost Luau and some advice from tiki man Tom Bulmer on how to make a great one.
On the PS40 Australia Day menu: a host of native botanicals, and a classic Australian sausage sizzle, the proceeds of which will go towards developing indigenous communities.
Wildflower sits atop the COMO hotel in Perth, in the old Treasury buildings. They’ve recently had James Connolly, the group bars manager for Long Chim (which you’ll also find in the Treasury buildings), take over the drinks program for the bar. We asked Connolly to tell us a bit more about the drinks program.
How to open a popup bar? First things first: it ain’t going to be easy. There’s a lot of blood, sweat and tears that goes into the process, and that’s something that Tom Bulmer, Chau Tran, and Bryce McDonough — the ownership trio behind tiki popup Lost Luau — found out in their rush to open their venue in 10 days of work.
8 Hospitality is the group behind Sydney venues The Wild Rover, Grandma’s and Wilhelmina’s, and this year they’re looking to add another venue to their stable when they open a new bar and restaurant in the Sydney CBD.
We’ve pulled this Watermelon Daiquiri recipe from Lost Luau, a tiki popup from the owners of Sydney small Burrow Bar and well-known aficionado of all things rum, pineapples, and tiki shirts, Tom Bulmer.
Anti-waste popup Trash Tiki has toured the globe, and has popped up in Sydney and Brisbane. Now, come January 22, they’ll be taking over Melbourne bar The Beaufort for a two week run when that bar becomes The Trashfort.