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.
Tag: Melbourne
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.
Shay Chamberlain is charged with keeping things on the rails at Melbourne mainstay and cocktailing institution, Black Pearl.
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.
The Espy — also known as the Hotel Esplanade — has reopened its doors after a long renovation by its new owners, the Sand Hill Road group.
“After 11 fantastic years it’s time to put my feet up,” says Melbourne bar owner Lisa Kelly. “18o6 is on the lookout for a new owner.”
Here’s part four of our eight part series profiling some of Melbourne’s top bartenders, What Women Drink. Today, meet Sarah Mitchell from Boilermaker House.
The team behind Melbourne whisky bar, Whisky & Alement, will launch Bar White Oak in…
We’re continuing our series of interviews with women in the bar industry. Today, we speak…
Red Bull Music Academy’s magazine has a great story on the storied old Melbourne nightclub, Honkytonks. As the article by Nick Connellan points out, in the spot where Honkytonks once resided there is now an Indian restaurant, called Tonka: “It’s typical of the city: new, upmarket, pricey. Totally hidden unless you know it’s there. Achingly cool, then.”