Six years into Bulletin Place, and they’re still changing their menu every day (and coming up with fruit-inspired puns)
The pun game at much-lauded Sydney cocktail Bulletin Place has always been on point, but don’t let that distract you from the good stuff inside this glass. They’ve been playing around with a number of ferments for a while, and this pear wine they’ve used here? That’s the fruits of
a four month long fermentation process, all carried out in the comfort of their upstairs prep kitchen.
Recipe from Bulletin Place, Sydney.