VENUE PROFILES

LOTUS

If you were fortunate to wine and dine at Lotus back in the day when the Cross was at its prime, you would be excited about the Lotus pop-up. Same location and operating under the Merivale Group, the pop-up brings back the fun and good times to Challis Avenue. The decor of the pop-up venue has paid tribute to Merivale’s fashion heritage. The space dials up the fun, with 70s glamour, decked out with mirrored ceilings, vintage floral sofas and low velvet chairs. Not only known for its great food by executive chef Dan Hong, who is now back on board in the kitchen, where he made his mark 11 years ago, the venue was also the go-to for great cocktails. At the time, the bar influenced the industry and consistently produced outstanding drinks talent. Now leading the bar, is Colin Tam and Sam Egerton who have created a sophisticated drinks list that plays heavily to cocktails. On the menu, you’ll see old-time classics like the Lotus Martini along with new additions to match the revamped menu. So it’s time to get nostalgic and head back to Lotus to reminisce on the good times. Or if you missed Kings Cross in it’s prime, head to Lotus to get a taste of what the scene was like back in the day.

22 Challis Avenue, Potts Point NSW W: merivale.com/venues/lotus/

Opening Hours:

Tuesday-Saturday: 4pm-12am Sunday: 1pm-9pm

THE CUMBERLAND

Manly’s bar scene has just been taken to a whole new level with the arrival of The Cumberland an underground speakeasy bar. Located on Central Avenue, to access the speakeasy you go via Cove Deli, an upmarket boutique deli offering a small selection of cured meats and cheeses, which sets the scene for the food on offer at The Cumberland. Drawing inspiration from Europe, Cove Deli features white-washed teal facade, penny tiles, a 1920s fly-wheel meat slicer and an authentic antique fridge which gives you access to the prohibition inspired bar down a spiral staircase. The secret 75-seater bar was designed by AZB Creative and conceptualised by Donny’s and In Situ owner, Matt Clifton. The venue takes you back in time, featuring luxurious leather banquettes, vintage and ornate furnishings. The underground bar boasts an impressive selection of over 250 whiskies, natural wines, craft beer and an extensive themed cocktail menu designed by Merivale veteran and general manager, Pete Ehemann and creative consultant, Petr Dvoracek. The cocktail menu has been broken down to hero the history of the County of Cumberland, with themes including locally ‘Foraged and Found’, ‘Pre-Temperance Movement Favourites’, and ‘19th Century County Tipples’ from Sydney and surrounds. On the food front, there is a kitchen situated on the basement level offering tapas-style goods and Cove Deli offers a selection of signature boards showcasing the range of cheeses, Spanish cured meats and antipasto.

17-19 Central Ave, Manly NSW T. (02) 9058 2877 W: cumberlandmanly.com.au

Opening Hours:

Sunday-Thursday: 5pm-12am Friday-Saturday: 5pm-1am

COOK (FROM THE 19TH CENTURY COUNTY TIPPLES COCKTAIL LIST)

Glassware: Collins Garnish: Dehydrated mango strips

Ingredients:

45ml Maker’s Mark (infused for 72 hours with Earl Grey tea) 15ml Becherovka 20ml Fresh mango (puree) Fresh lime juice Ginger spritz Method: Shake and strain

PROOF BBQ & BOOZE

Proof BBQ & Booze is your local neighbourhood bar, known for its traditional low ‘n’ slow BBQ and impressive American whiskey selection. Located in Windsor a short 10 minutes from the hustle and bustle of Brisbane’s CBD, the 100-seat venue has an impressive fit out. The brains trust behind the decor and design, is industry veteran Ryan Lane. Lane decked the venue out like a tradtional Southern bar you’d find right in the heart of the deep South. Featuring timber floor, hardwood tables, bentwood timber chairs and a long island timber bar top that seats 18 pax. On the cocktail front, the menu focuses on the classics. Simple and delicious drinks that you’ll find in most BBQ venues across the United States. Old Fashioneds are a hit and what better to accompany them than a rack of ribs or some tender brisket. If you love American whiskey, kicking back and watching sport with some barbequed meats - this is the place for you.

14/104 Newmarket Road Windsor QLD

Opening Hours:

Wednesday-Sunday: 11am-10pm

CICCIA BELLA

Icebergs Group, newest opening, is out with the old in with the new. Da Orizio site, located on Hall street has transformed into Ciccia Bella. Here you’ll be transported to Italy when you step inside and taste the traditional dishes at Ciccia Bella. Founded by Maurice Terzini and Rachel Duffy, the Bondi Beach restaurant is inspired by the southern coast of Italy. Architects Herbert & Mason has designed the dining and seating in an intimate setting, the mood slightly darker and suited for both small and large groups. Sommelier James Hird has pulled together a wine list that is “tight, short and sharp” – it’s a list that focuses on sustainably produced wines, organic and biodynamic. The wine list is supported by a drinks program designed by one of the industry’s most innovative and respected bartenders Matt Whiley from SCOUT Sydney. The drinks menu will be nothing short of amazing and will be in keeping with the seasonality of the food offering. 75-79 Hall St, Bondi Beach NSW W: cicciabella.com.au

Opening Hours:

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

LITTLE FELIX

Little Felix is your fast train ticket to Paris. Located on Ash Street in Sydney’s CBD, the french inspired cocktail bar takes you to the 1920s – a place that offers a taste of what Paris would have been in this era. The bar team has been handpicked from Merivales’ best cocktail bars, and the cocktails created are as sophisticated as the team. The drinks menu has drawn inspiration from beverages that would have been served during that era – simple, elegant and beautiful. The drinks menu, features eight cocktails that have been carefully crafted and similar to the original version, with flavour profiles that are recognisable and crafted to elevates the drinking experience. To complement the beverage menus, head chef Nathan Johnson has curated a menu of charcuterie, cheese and tartines, using the very best produce available.

THE STAG PUBLIC HOUSE

The Stag Public House is your large style Aussie pub but with all the small bar feels. With a focus on excellent service and fresh local produce this venue in pushing the traditional pub boundaries. The cocktail list at the front bar was curated by Head Bartender’s Matt May and Ben Tallura. The drinks offering focusses on the seasons and fresh local produce available, along with a focus on sustainable practices. Head Chef Matt Eustis, has created a food menu that is fun and approachable. You’ll find your classic pub meals with a twist and with the same emphasis as the drinks menu - a strong focus on fresh, local seasonal produce. The Stag is the style of pub where you can rock up with ten mates, settle in for the evening and enjoy great service, food and drinks.

299 Rundle St, Adelaide SA T: 0478 557 824 W: thestagpublichouse.com.au

Opening Hours:

Sunday-Thursday: 12pm-11pm Friday-Saturday: 12pm-2am

MANGO MAI TAI

Glassware: Tall Garnish: Fresh mint and dehydrated pineapple

Ingredients:

45ml Ratu Spiced Rum 15ml Dry Curacao 30ml Fresh Mango Juice 30ml Acid blend (Citric, Malic, Tartaric) 20ml Sugar 1:1 Foam Method: Shake all ingredients, double strain 2A Ash Street, Sydney NSW W: merivale.com/littlefelix/

Opening Hours:

Monday-Wednesday: 5pm-late Thursday-Friday: 3pm-late Saturday: 5pm-late

ISABEL

Isabel is your non-traditional Japanese izakaya set in the heart Bondi Beach. Drawing inspiration from Japanese ingredients and techniques but set in a contemporary, casual and relaxed Australian setting. The team behind the Bondi venue is Geraint Coles and Mitchell Slattery of Panama House, Michael Riley (Owner Milkbox Tuckshop, Baja Mexican and hotel manager Park Hyatt Sydney) and Kate McGraw (ex Lotus Dining Group); together they bring a wealth of industry experience and a fresh innovative offering to the famous beach suburb. Stepping into Isabel, you’re welcomed by a blend of local timber, brass and marble with subtle touches of Japanese design throughout. Leading the interiors were designed inhouse by Geraint Coles and implemented by Oro. Rory Unite has tastefully designed and curated the furniture to match Oro’s exceptional design of the bar. Kate McGraw is responsible for the beverage list and has pushed the boundaries with the offerings. The drinks approach is around clarity of flavour, and an a la carte menu and kaiseki cocktails are also on offer. The menu features one of the largest Japanese whisky collections in Australia and around 40 sakes. The food menu will showcase a range of yakitori with a native Aussie twist. L103, 180-186 Campbell Parade, Bondi Beach, NSW W: isabelbondi.com

Operating Hours:

Wednesday-Friday: 4.30pm12:00am Saturday: 12:00pm-12:00am Sunday: 12.00pm-10:00om

JACK & JILLS

Located in the heart of Adelaide’s CBD, Jack & Jill’s is the latest edition to Pirie St. The modern Australian restaurant and bar is co-owned by Tom McLean and Brad Abougit - you’ll also see Abougit in the kitchen as he is the head chef of the venue. The two tier venue operates under a hotel license, with a 300 person capacity. The street level where the restaurant is located offers 100 seats, while the basement bar has a capacity of 200. The beverage menu is straight forward and not over complicated. While the menus will change and have slight variations with the seasons, there will be two cocktails that will remain on the list - The Jacks’s and The Jill’s. The Jack’s cocktail includes a bacon fat washed bourbon, while The Jill’s cocktail is a gin cocktail with flavour profiles of strawberries. The new venue is all about sharing good food, good drinks and good times right in the heart of Adelaide. 121 Pirie St, Adelaide SA T: (08) 8317 5045 W: jackandjills.com.au

Opening Hours:

Monday-Friday: 12pm-3pm / 5.30pm-late Saturday: 5.30pm-late Photo Credit: Julien Cebo

BYRDI

Husband and wife team Luke Whearty and Aki Nishikura have opened the doors of BYRDI, located in Central Melbourne. Relocating from Singapore where they operated one of the best bars in the world Operation Dagger, they are be bringing similar concepts and techniques to their new venue. Whearty leads the bar team and has appointed Sous bartenders Nathan Beasley and Mark Leahy (both ex Black Pearl) who will deliver a menu with a strong emphasis on sustainability and locality, twisting and refashioning the expected. The bartender and chef roles are intertwining, and each team member will be trained across each section of the venue - from the kitchen, to the bar and the floor. The food and cocktail menus are curated in collaboration, so this will allow a seamless transition across each of the roles. “It’s the ultimate collaboration,” says Whearty. The menu is nothing short of amazing and highlights include four different highballs, like the Now and Then. This is a play on using something that is in season now and something from last season - last summer’s fermented berries into Lacto-fermented berry liqueur, and this season’s (house-made) wattle wine. The food also with a focus on fresh Australian produce, is refind and paired back. You will see the influence of Nishikura’s Japanese heritage and time spent in Singapore, shine through in the menu. For example dishes like the Hibachi prawns, paired with finger lime and garlic, and grilled asparagus with salted egg yolk. BYDRI just doesn’t fly in the evening. The venue is open from 10am seven days a week, and you’ll be able to enjoy Byron Bay harvested coffee, house-made crumpets and muffins to go. ELLA, Melbourne Central Melbourne, VIC W: byrdi.com.au

Opening Hours:

Monday-Sunday: 10am-1am

MILK & HONEY

Glassware: Chilled ceramic cup Garnish: Dried wattle

Ingredients:

80ml Butterfly Factory Flekvieh Milk 40ml Fig Leaf Brandy* 20g Steels Creek Honey Method: Combine all ingredients in mixing jug and stir until honey has fully dissolved. Bottle and refrigerate for service.

*FIG LEAF BRANDY RECIPE Ingredients:

2 x Large fig leaves 700ml Local brandy Method: Add all ingredients to vacuum bag and seal. Rest for 24 hours to infuse. Once infused strain and bottle for service.

WESTEND HOTEL

Westend Hotel resides in one of the most iconic Geelong venues in the CBD. Originally the Eureka Hotel, the city’s second oldest continually licensed venue was built in 1850 and licensed from 1853. Located on Little Malop Street, a street that has become the home to many wellknown restaurants and awardwinning bars - its prime corner location is unmissable in the booming hospitality location. At Westend Hotel the focus is on great food as well as an intelligent, global drink selection in a comfortable and ambient environment. There is a strong emphasis on locally produced, seasonal ingredients from producers they know and trust and this is reflected on both the food and beverage menus.

98 Little Malop Street, Geelong VIC T: (03) 52 808 444 W: westendgeelong.com.au

Opening Hours:

Tuesday-Sunday: From 12pm

BAR MARGAUX

Bar Margaux is your New York Parisian-style brasserie serving up traditional comfort food, great cocktail and wine until the early hours of the morning. The venue is part of the awardwinning hospitality group Made in the Shade from Michael and Zara Madrusan, along with Heartbreaker, Connie’s Pizza and The Everleigh within their portfolio. Deanie Madrusan of BAR Studio is responsible for the stunning interior design that represents everything you would find in the Parisian style brasseries of New York. Details include classic chequered black and white tiled flooring, an all zinc bar top, luxurious red leather banquettes and custom pendants and sconces inspired by Cafe St Regis in Paris. On the menu, you will find French bistro classics including duck frites, escargots de Bourgogne, Filet de Boeuf and signature ‘MGX’ cheeseburger. The venue has a late night licence and will offer supper to the early house of the morning, which includes French onion soup, steak frites and a croque monsieur. The beverage menu is designed into three categories – light aperitif, serious styles and digestif. Including French and Italian spritzs, the Black Velvet, the Cafe Royale, plus half-size Martinis and Manhattans. The wine list is approachable and offers something for everything, along with a Champagne menu featuring small boutique growers to the classic producers.

111 Lonsdale Street, Melbourne VIC T: (03) 9650 0088 W: barmargaux.com.au

Opening Hours:

Sunday-Thursday: 4pm-3am Friday 12pm-5am Saturday: 4pm-5am

CHARACTER

TAKES TIME.