Byrdi is the work of the boundary-pushing Luke Whearty and his partner Aki Nishikura, and it has been a long time in the works.
Here, hear from Bad Frankie’s Lewis Halls about their latest cocktail list, the process behind it, and why working within the limitations of using exclusively Australian spirits allows him to be more creative when creating drinks.
Sprawled across two levels on a busy corner of iconic Smith Street Collingwood, the historic building not only holds a distillery, but also houses a commercial brewery, a micro-dairy, as well as an eatery and bar.
Capitano is a bar that comes highly recommended, with all of talking about the stellar drinks that Capitano bar manager Darren Leaney is putting out.
Melbourne has a new late night joint to drink and eat well: Bar Margaux, the latest from the Made In The Shade group, whom you may know from such Melbourne institutions as the award-winning The Everleigh and Heartbreaker.
Hayden Lambert is one of the country’s best proponents of the classically structured drink; here he shares the way he approaches his craft.
“Who they’re with as well makes a massive difference,” says Laura Roscioli, “because if they’re friends with whisky snobs or drink connoisseur, they can be very like ‘Oh, he doesn’t know what he’s doing.'”
We asked The Everleigh’s Bianca Wendt to talk us through how service works at The Everleigh, and she points out the importance of not just a hearty welcome into the venue, but the importance of a satisfying goodbye.
The Gentleman Caller cocktail at Above Board is a simple affair, but the ingredients come together in such a way as to give you something greater than the sum of its parts.