VENUE PROFILES

BAR TOPA

Say ‘hola’ and bring your amigos to the cosy Spanish tapas bar on Palings Lane in Sydney’s city. Inspired by the delicious tapas culture in Spain, Bar Topa is quietly tucked away in the city of Sydney. In fact their name is derived from the Spanish word ‘topar’, which means ‘to come across or ‘run into’. Which says a thousand words about the vibe and ethos of the bar. With a handful of bar stools and a capacity of 40 people, Bar Topa is the perfect place to go to before a show or meeting to grab a few cocktails and bite to eat. Bar Topa has two sides of their food menu. There’s pintxos which is a small snack like sliced jamón on crispbread or whipped salted cod, all available at the counter. Creating no wait time for their guests to indulge. Then, there’s a selection of tapas-style dishes cooked on a ‘la plancha’ (a Spanish flat grill). From chorizo, cuttlefish, sardines, grilled vegetables that all incorporate flavours of garlic and olive oil. The intimate venue embraces a Mediterranean vibe and is the perfect place to unwind with friends over a sangria, aperitivo or a classic martini or two.

4 Palings Lane, Sydney NSW 2000 T: 02 9114 7368 W: www.merivale.com/venues/ bartopa

Opening Hours:

Monday-Friday: 12pm-12am Saturday: 5pm-12am Sunday: Closed

BLUE KAHUNAS

Newcastle’s bar culture is ever growing and has become a hub for small cocktail bars and restaurants. Blue Kahunas is another modern tiki bar that has managed to bring the retro tiki theme into the modern cocktail era. While they still pay homage to some of the best Tiki classics, they have also introduced a handful of unique and creative cocktails that still touch on their theme. Blue Kahunas has a strong focus on Agricole Rhum and sugar cane juice rums, which opens many doors for creativity and flavour. ‘It’s very important to us to create a relaxed, fun and inclusive space, we want people to leave all their worries at the door and escape with a fine r(h)um. We wanted to share our passion of r(h)um, hospitality and cocktails to the small and growing bar scene in Newcastle.’ 3/146 Hunter St, Newcastle NSW 2300 W: www.bluekahunasbar.com

Opening Hours:

Monday: Closed Tuesday-Thursday: 5pm-12am Friday-Saturday: 5pm-12am Sunday: Closed

PEARL PUNCH

Glassware: Collins Garnish: Mint sprig

Ingredients:

50ml Bati White 2 Year Old (Coconut Husk Filtered) 25ml Guava cordial 15ml Fresh lime juice 10ml Mandarin Infused Dry Vermouth 25ml Soda water Method: Combine all ingredients in a shaker tin, shake with large ice to chill with little dilution. Pour into chilled Collins glass, top with soda water and ice sphere

DEATH & TAXES

Death & Taxes may have just proven that two wrongs do make a right. These two wrongs (death and taxes) have created an ominous and sinister cocktail bar that is surprisingly very intriguing. Utilising the venues skeleton to their advantage, the interior has exposed brick and an industrial feel. With low seating booths, leather stools, dark wood panelling and low lighting. However, it’s their drink menu that fully deserves your attention. The cocktail list boasts up to 30 original cocktails that are forward in flavour concept. It’s the kind of menu that has something for everyone. It’s also one of the most impressive visually designed menus, that will keep you engaged for hours. The back bar is also impressive, featuring over 900 bottles, with a large whisky range but not shy of gin, rum, tequila and mezcal bottles. Along with an extensive wine list. All in all, if you aren’t sure about where to go one night. Two things are always certain, Death & Taxes.

36 Burnett Lane, Brisbane, QLD, 4000 W: www.facebook.com/ DeathandtaxesBrisbane/

Opening Hours:

Sunday-Wednesday: 3pm-12am Thursday-Saturday: 3pm-2am

CORRETTO

Dee Why is home to the surf, beach, sunbathing and an easy going/laze-fair spirit. Contrast to this, Kurtis Bosley (Winner of The Perfect Blend 2018) has clearly worked incredibly hard to instil this same energy into his venue. His goal was to create a great brunch spot on the beaches, which is something he believed was missing in the market at the moment. Corretto is a European inspired all-day neighbourhood eatery and operative bar with an incredibly inviting space. Whilst still having elements of an upscale venue. The Dee Why hot spot is the perfect setting for that brunch, long lunch, or just a place to spend your afternoon watching the sun go down. We have three words for you, Corretto Brunch Club. Delicious cocktails, with delectable food. Its the type of venue that gives you no reason to leave. Shop 1/24 The Strand, Dee Why NSW 2099 T: 02 9981 2061 W: www.correttodeewhy.com

Opening Hours:

Monday: Closed Tuesday: 7am-5pm Wednesday-Thursday: 7am-10pm Friday-Saturday: 7am-11pm Sunday: 7am-10pm

CLOVER BEACH CLUB

Glassware: Coupe Garnish: Raspberry & vanilla disk made from the leftover fruits from the syrups

Ingredients:

50ml Larios Gin 30ml Raspberry and vanilla syrup 20ml Citrus 5ml Mancino Secco Dash of egg whites Method: Shake and strain

THERE THERE

Do you ever look back to the ’70s and think you just ‘Can’t Get Enough’? Well, you’ll be able to tell the DJ to ‘Play That Funky Music’ at Geelong’s ’70s themed cocktail bar. Walking into the venue is like stepping into a retro time capsule of flared sequin pants, go-go boots and roller skates. Records line the walls with couches straight out of That 70s Show, all of which will only encourage a night where spirits are free, and inhibitions don’t exist. There There has been praised for both their food and drink menus. With an extensive list of liquor with almost every spirit and 10 cocktails that’ll warp you back in time. 8 Malop St, Geelong VIC 3220 T: 0407 554 417 W: www.therethere.com.au

Opening Hours:

Thursday-Sunday: 7pm-1am Monday-Wednesday: Closed

EVOLVE SPIRITS BAR

Evolve Spirits Bar located on Hobart’s wharf precinct, within the MACq 01 Hotel is a lounge bar that pays homage to the enthusiastic archaeological pursuits of the Victorian era. The venue has an impressive 37 fossils on display, dating from 550 million years to 50,000 years old. The relics and design of the venue is not the only remarkable thing but the beverage menu that features over 400 rare and speciality spirits, showcasing some of Tasmania’s greats. Heading up the bar is awardwinning bartender Dan Gregory. Having a multitude of awards under his belt, Dan brings a wealth of experience to the venue and the hospitality community in Tasmania. On the drinks front, “We focus on built and stirred spirit beverages and fine spirit tastings, but we also offer a smaller selection of wines, beers, ciders and food accompaniments,” says Mr Gregory. Evolve also has a Spirits Keep which allows guest to purchase their own bottle of rare spirits and reserve it solely for when they next come to the bar.

MACq 01 Hotel, 18 Hunter Street, Hobart TAS T: 03 6210 7656 W: www.evolvespiritsbar.com.au

Opening Hours:

Monday-Wednesday: 5pm-1am Thursday-Sunday: 4pm-1am

BLOOD DIMOND

Glassware: Rocks Garnish: Flamed orange disc

Ingredients:

40ml Laphroaig Quarter Cask 20ml Alpe Genepy Herbetet 20ml Antica Torino Vermouth 2 x Dash walnut bitters Method: Add all ingredients to a mixing glass, stir down with ice and strain over a large piece of ice

FORTY LICKS

Located on York St in Sydney’s CBD you’ll find Forty Licks a Hanoi-style eatery and cocktail bar. The 75-seat basement venue brings a little piece of Vietnam to the heart of the city. On the menu, you’ll find contemporary Vietnamese dishes. You’ll find everything from scallop and prawn dumplings, traditional crispy pancakes and select cuts of meat cooked on the BBQ or Rotisserie coated in Vietnamese herbs and spices. Kurtis Bosley of Corretto curated the cocktail list, upon opening. In addition to Justin North and his team at Concept Hospitality have been consulting behind he scenes on menu development and training. The menu features classics but also a vast selection of cocktails influenced by Asian flavours. Forty Licks is opened til late, so it’s the perfect place to enjoy bar bites and Asian inspired cocktails after a long shift.

Lower Level, 24 York Street, Sydney T: 02 8591 1620 W: fortylicks.com.au

Opening Hours:

Tuesday-Saturday: 11.30am-late Sunday: Closed

RYE YUZU SOUR

Glassware: Rocks Garnish: Lemon rind and edible viola flowers

Ingredients:

60ml Jim Beam Rye Bourbon 1 x Tbs. Yuzu preserves 2 x Dash Yuzu bitters 30ml Fresh lemon juice 12ml Homemade honey syrup 25ml Egg whites Method: Dry shake all ingredients. Add ice to shaker, shake again and strain over ice

BAR WA IZAKAYA

Co-owners Richard and Julian Hensens have created the perfect spot to enjoy a drink or two while enjoying great food and the social atmosphere. When searching for the meaning of ‘Izakaya’, it is a ‘Japanese bar which serves a variety of small dishes, snack and accompanied with alcoholic beverages’ and this is Bar Wa Izakaya. Bar Wa Izakaya brings a Japanese style gastropub located to the heart of Hobart. The venue is suited for all seasons with Al Fresco spaces out the front and a deck outside with cosy wood heaters. There is an excellent selection of cocktails on the menu. You’ll find classics and other cocktails influenced by Japanese flavours, along with a vast range of Japanese whiskies, beers and sake. If you’re feeling like a trip to Japan but can’t get the time off. Bar Wa Isakaya is a far cheaper and quicker solution. Head on over to gastropub and be transported to the Land of the Rising Sun!

216-218 Elizabeth St, Hobart, TAS, 7000 T: 03 62887876 W: www.barwaizakaya.com

Opening Hours:

Monday-Sunday: 12pm-12am

THE LOUNGE

BY FROGMORE CREEK BAR

Frogmore Creek is an awardwinning winery that opened their second venue ‘The Lounge’ in 2016 Hobart. They aimed to bring Frogmore’s food, wine and service from the vineyard to the city. This all-day lounge is also a restaurant at night that focuses on local Tasmanian produce, a wine list of Frogmore Creek and International wines that compliments their a la carte menu. Their award winning winery and vineyard is located just 20 minutes from the venue, allowing them the unique opportunity to incorporate Frogmore Creek wines into their creative collection of cocktails by Alexander Chaplin. Creating their own mixtures by barrel ageing multiple types of wines in casks that have held port or Negroni. The lounge is a sophisticated space and atmosphere that’s contrasted with an adventurous and original cocktail menu.

18 Hunter St, Hobart TAS 7000 T: 03 6274 5876 W: www. frogmorecreek.com.au

Opening Hours:

Monday-Sunday: 11.30am-11pm

OVER EASY

Glassware: Schott Zwieselwine tasting glass Garnish: Freeze-dried mandarin

Ingredients:

30ml ROKU Gin 30ml Lemon myrtle vodka 45ml Mandarin juice 20ml Frogmore Creek Iced Riesling 1 x Whole egg Method: Wet shake with ice, then dry shake & double strain into tasting glass, top with apricot foam* *APRICOT FOAM (for 1.5L) Ingredients: 300ml Apricot puree 250ml Sugar 800ml Water 10g Citric acid (powdered form) 200g Sosa Proespuma Cold Method: Fill a 500ml ISI Whipper, charge it three times, and shake quite vigorously between each charge