The much-anticipated opening of the Wild Rover, after a couple of setbacks, is finally here. Opening at the end of next week, the two-level bar from James Bradey and Warren Burns (owners of Grandma’s) will hold 120 people, with the same drinks and food across both levels — downstairs it’s expected will be a quieter affair, and upstairs, with a plan down the track to have live music, is expected to be a little more boisterous.
Venues
Venues
Bulletin Place has been a breath of fresh air in the Sydney CBD thanks to the focus on fresh produce — their five strong list of cocktails is determined by what is the best fruit at the market each day. It’s an approach that chefs have taken for some time, as bartender and co-owner Tim Philips will tell you.
This Brisbane speakeasy snuck onto our radar late last year. Though they were being quite secretive with the location, we have found out where it is (within the recently refurbished Regatta Hotel) and they’ve got knowledgeable barkeep Krystal Hart (ex-Canvas) on board to run the bar.
Another in a spate of recent openings in Brisbane, this new cocktail driven bar draws upon the 1930s for a touch of old world pre-war glamour.
You now have two great reasons to get to the Kirketon Hotel in Darlinghurst: Eau de Vie for one, and now this new bar and eatery, Bottleneck.
This hotel is making quite a splash, becoming in itself a destination thanks to the varied spaces, quality design and the talent of the team involved in putting everything together.
The team from the successful Cru Bar + Cellar have opened a new bar in Brisbane, called At Sixes and Sevens. The name is derived from the English phrase of the same name that describes one being in a little disarray and confusion. Yet the team clearly know what they’re doing judging by the strength of this offering.
Though Sydney might have developed a penchant for south-of-the-border, down-Mexico-way kind of flavours there’s still a whole lot be mined north of the border.
This place has been open for a few months now but we thought better late than never. Given it has former Luxe luminary, Joe Sinagra on board for the beverage program it is no surprise that the cocktail list for this little den of deliciousness is of the wide ranging style.
Hotel bars can be hit and miss, but Grain at Sydney’s Four Seasons Hotel hits all the right marks.
The Curious Squire has taken up residence on the site where Sparrow used to be, and is going all in on beer.
Perhaps it was the dearth of good Mexican food for so long that led Sydney-siders to so wholeheartedly embrace its flavours. Perhaps it’s because great Mexican is about vibrant and fresh produce (of which Australia has plenty) thrown together simply and cheaply (of which bar owners like plenty). Or maybe it’s just that it goes so damn well with tequila and mezcal.