This new bar featured in the April issue of Australian Bartender

48 Burnett Lane
Brisbane CBD
07 3210 2342
superwhatnot.com

Super Whatnot is taking a page from the small bar phenomenon that is typically associated with Melbourne and Sydney. This latest addition, however, is on Burnett Lane in Brisbane’s CBD and is aiming to give the eclectic city mix something to cheer - and cheers - about.

On offer is a sensational array of craft beers from local and international brewers, a solid range of boutique wines, original and contemporary cocktails and a seriously tempting offering of bar food. What’s more impressive perhaps is the seriously cool interior fit-out that’s turned this once-loading dock space into a contender for coolest Brisbane bar space.

This new bar featured in the April issue of Australian Bartender

32 Orwell Street, Potts Point
theroosevelt.com.au

The Roosevelt, Sven Almenning’s latest venture to open having just launched EDV in Melbourne, is not simply a new bar to the Sydney scene. In fact the venue site has quite a history and was once owned and operated (as the Roosevelt Club) by Abe Saffron - aptly named ‘the boss of the Cross’ - a man considered to have been heavily involved in Sydney’s post-war organised crime scene.”The basic theme and concept behind the venue is we’re trying to reinvigorate and bring back to life what the Roosevelt was,” explained Barry Chalmers, venue manager. “Obviously we’ll be changing it a little and putting in a new creative direction,” Chalmers explained.

The team is offering a unique style of trolley service which Chalmers is particularly excited about. “We’ve got a really exciting piece of kit,” he says talking about the custom-made trolley and he’s confident that the theatrics and customer engagement of what his team will bring is going to make the difference in the competitive cocktailing scene. “We want people to leave here having that feeling of ‘we had a great time’ and that they really want to return time and again.”

The Roosevelt is split into two major areas, with a ‘back-room’ offering seating space for around 40 people and a set-menu, cocktail degustation style service that Chalmers hopes will make people excited and inspired by so as to return and the front section offering a more casual area where you can perch at the bar, or take a seat and enjoy some small dishes.

1 Gugeri Street, Claremont Quarter
Claremont, WA
duchessbar.com.au
08 9384 4880

This new bar featured in the April issue of Australian Bartender

Opening in November 2011 Duchess is slated as a premium boutique bar specialising in quality beverage with sophisticated style and a feminine touch.

It comes from the owner of Malt Supper Club, Tony Tricarico, and has melded aesthetic pleasure with an attention to detail for all things ‘drink and dine’ related - they’re touting a fine selection of bubbles, from the big Champagne names to some of the more obscure as well.

The chef behind the food offering is Adam Giddings and he is delivering a range of plates that focus on offering premium produce, faultless technique and an understated touch of grandeur. Duchess has a feminine, baroque style that is light airy during the daytime and warm and ambient into the evening.

The wonderful combination of fine food and drink, excellent interior aesthetics and terrific venue atmosphere is attracting a raft of patrons, so be sure to hear more about this venue in the future.

This new bar featured in the April issue of Australian Bartender

17 Garema Place
Canberra, ACT
02 6262 6978
drinkhonkytonks.com.au

Probably the best news to come out of the national capital lately is that another new bar has opened, Honky Tonks. What a relief from all the other political noise. Getting straight into it, the locals seem to be wrapped with their latest addition and the venue is giving them a raft of tipples to taste while taking in the creatively cool interior. The wine list is pretty strong with some good tastes of local and international juice and the food is sure to keep you filled while you work your way through the cocktails and beers.

“We’re a world authority on hot dogs,” says the team, “and we’re pretty good at tacos too.” There’s a range of Small Stuff ($4) like, chips and salsa served with guacamole and a dash of lime; Bigger Stuff ($5) like their range of ‘dogs’ including the NY Chili & Cheese Dog and the house made tacos. The vibe is cool and the crowd is interested in a good time and a great night - so give the politics a miss and go take a look.

This new venue featured in the recent April issue of Australian Bartender

Bottom End
579 Little Collins Street
Melbourne CBD
03 9529 3001
thebottomend.com.au

Ok simple things first. The name?

“Where at the bottom end of Melbourne’s CBD,” says Creative Director Michael Delaney Korabelnikova. Licensed for 1500 patrons, 365 days of the year and 24 hours a day, this is certainly one of the most ambitious venues that Melbourne has welcomed to the market in recent times.

The venue bring with it a number of different levels, and styles, with the street level acting as a pub, diner and disco and the other levels, well perhaps Delaney should explain. “On the middle level of the building we run SURVIVOR! a Saturday night mega rave dance party club. On the floor above that we run POOF DOOF, a Saturday night gay club for homos.” Thanks for clearing that up.

The venue has actually been in action as a nightclub for the last 20 years, so it is sure to have seen a few interesting times. No doubt this latest venture will only add to the story and they’ve got a good range of drinks and food to get you down for an experience. There’s late night ‘guilty pleasure’ food like burgers, Po Boys and tacos matched with tap beers, cider and cocktails.

The bar boasts an extensive back bar too so they’ll easily be able to service all range of spirits and mixers if that’s what you’re after. The Bottom End is set to bring a new dimension to the Melbourne scene, but in reality it would be just worth heading in to see the sensational interior design.

This New Bar featured in the March issue of Australian Bartender

422 Little Collins Street
Melbourne

The space that once housed the old Balcony Bar has given way to Little Red Pocket, a stylish new Japanese bar that’s shaking up the social scene and causing a storm in a sake cup.

With its extensive range of sake, cocktails and Izakaya snacks available in the evening, Little Red Pocket is another fantastic addition to Melbourne’s ever growing range of Asian-styled tippling haunts, and it’s certainly worth checking out. David Van Iersal (ex-Nobu chef) is part of the team that’s steering Little Red Pocket during service and was behind the drinks list that’s on offer.

Challenging the drinking norm, Iersal developed a list that combines numerous Japanese spirits including, Jumai Saki, Umeshu and Shochu into cocktails like the Lychee Longtime, sake, lychee and ginger beer, lemon and vanilla, and the Mr Miyagi, Yamazaki 12, raspberry puree, lengthened with cranberry juice and a hint of fresh lemon. Take your time to enjoy the drinks in the venue’s plush settings.

You can perch at the high bar tables nibbling tempura and taste testing sake, or recline in the cushioned booths with your Japanese malt and some beef tataki. Tough choice.

Chippendale chimes in with something special

Address: 109 Regent Street, Chippendale
Web: fredas.com.au
Phone: 02 8971 7336

By Edward Washington

Freda’s (first featured in February’s How To shoot) is tucked neatly down a narrow brick alley driveway in Chippendale, Sydney. Opening in October of last year the venue was ’soft trading’ for a few months to get things right before it launched itself officially to the public. This hasn’t stopped it already developing a cult following however, and Marty Campaign (general manager) was keen to talk up the venue’s early popularity.

“During café hours we have a solid loyal following amongst the creative professionals and other workers in & around the area,” Campaign explained. “Each evening we are seeing a differing vibe, mid-week builds well into our weekends with a broad range of age groups and backgrounds. Recently Sundays have attracted a mix of people coming in to checkout the eclectic music from our guest DJ lineup.”

The venue has a small entourage driving its success. Simon Cancio and Nick Menyhart joined with Philip and David Abram who were the principle architects and the ‘brains’ behind the concept. “They wanted to bring something different to the Sydney nightlife market, Campaign said, and the team set about converting the unique space into a viable and attractive tippling and dining den.

Once the venue location was confirmed it was a relatively quick turn-around to bring it up to scratch, with interior construction and fit out taking roughly three months. There had been about 12 months of ‘dreaming and planning’ prior to this, as well as a few delays with licensing, construction and other small issues, but all in all the road to Fread’s was pretty well sealed.

When you’re inside the stark industrial feel is obvious, yet Freda’s emits a noticeable warmth from its bare brick walls. Using raw building materials and oregon, pine and zinc finishes to complement the existing character of the century old warehouse the architects have delivered a venue that will entice you to stick around.

“The detailing has been influenced by crafted design from contemporary Japanese architects to mid-century Scandinavian,” Campaign explains. “Working with a highly skilled carpenter and furniture craftsmen the custom built stools, benches, tables & light fittings all work to support the existing warmth of the space and offset the eclectic decorative elements”.

Backing up this designer’s aesthetic dream is a hard and fast drinks offering that’ll be sure to whet the satisfaction of any dedicated tippler. “Our drinks list is designed to appeal to a broad range of people at differing occasions,” Campaign enthused. “Whether a sneaky craft beer with lunch, a boozy aperitif wine or Champagne affair, or a serious light to dark spirit cocktail and over the bar banter session.”

Beer wise the taps feature two regular brews and a third rotating specialty selection that Campaign enjoys mixing up every couple of weeks. “At the moment we have a summery sessional Kolsch and the 4 Pines signature Pale Ale; a hoppy APA style brew which has been the most popular so far. Our specialty beer on tap right now is a single hop - Sorachi Ace, golden ale.”

If you’re looking to up the ante with a cocktail then the collaboration between Campaign and Evan Jones (bar manager) is what you’ll be diving into. It’s a short list by their admission - 10 to 15 - however it’s ever changing. “They’re all inspired by or adapted from classics,” says Campaign. “All elements including ice, ingredients, glassware, mixing utensils, ergonomic bar station design with built in freezers and construction of the drinks themselves has been considered during the planning stage.”

From the food menu…

If you haven’t been down then you’re missing out on a seriously cool space to enjoy what’s billed as ‘unadorned and unadulterated food’. For the chefs behind Freda’s food menu it is all about beautiful flavours, improvised and interpreted with a respect for history. “It is a seasonal driven menue with a mantra based around bread,” Campaign explains.

“Weekly day time offerings are house bread sandwiches with slow braised and roasted meats and vegetables, such as our 12 hour roasted pork shoulder, cabbage and salsa verde. In the evenings we create food for bread-composed salads, fish and vegetables that are raw, cured and marinated around oils, vinegars and salt allowing us to be unique in our compliment to enjoying a drink.”

“For example, our Hoshizaki ice machine produces 28×28x32mm ice cubes which are then double frozen to fit the diameter of our tumblers, highballs & mixing glasses neatly - this delivers drink consistency and greatly assists workflow during busy times.” It’s not all set menu and precision ice cubes however, and Campaign insists that they encourage guests to drink ‘off the menu’ if that’s what they like. “We’ll also throw in as much, or as little, drink related banter as can be enjoyed,” he jokes.

Freda’s is fortuitous in that it is coming online at a time when Sydney is experiencing a hospitality boom. Numerous new and unique venues are popping up and the continual growth of the Sydney ‘foodie’ community is pushing venue operators to be better at what they do. The opening of new spaces for bars is creating a veritable smorgasbord of options as well, and Freda’s sits the bill and is standing out from the crowd.

“Our chief points of difference lie in the product and our service focus,” Campaign insists. “We aim to provide a customer experience different from the average bar, drawing on the backgrounds and ideas of the people behind it. “The venue’s interior design, food menus and our beverage program has evolved through years of work experience.”

Campaign is positive about the start of Freda’s and the road ahead. “Our first few months of operation have been busy and we’ve attracted a very solid regular customer base in a relatively short time. With support and consistency we hope to build a long term institution.”

This new bar featured in the recent issue of Australian Bartender

359 Chapel Street
Prahran
speakeasybar.com.au

This little Melbourne gem has been drumming up some noise for a few months already and if you’re heading down for a stiff drink then you’re sure to find something that suits. The venue’s soft moody lighting and inviting atmosphere is a good match for the simple interior aesthetic and there are rows of intimate tables, a bar to perch on and an outdoor area set underneath clear skies and street graffiti.

On the drinks list you’ll find sections like, Prohibition Era & Earlier (think Clover Clubs, Negronis and Collins cocktails), Modern Cocktails (such as For the Flappers, Frangelico, Kahlua, lemon, sugar and almond foam) and Martinis, ’served sweet, dry or perfect’ and using a range of premium gins and vodkas. There is a good selection of spirits on hand, as there is also a good range of beers, half bottles of wine, a heap of Riesling and some tasty European reds to slurp.

Plus, there are some seriously tempting treats on offer if you’re hungry; freshly shucked oysters, salted cod fritters with lime/ cilli mayonnaise, duck and forest mushroom pie and the Speakeasy burger with fat chips are all on the food menu.

This new bar featured in the recent issue of Australian Bartender

Regent Place
488 Kent Street
Sydney

Australian Bartender scooped this new venue a few months ago and Assembly is now humming along to a busy crowd and a good vibe. “We’ve already been well and truly adopted by locals who were starved of a place like ours at this end of the city, said Ben Taouss (ex-Pocket bar) who is heading up the team. “We’ve had heaps of appreciative comments about how friendly and helpful our staff are as well!” So their obviously doing a few things right.

Assembly is offering up some tasty snacks and ‘to share’ style food such as Provolone Peppers Croquettes, gourmet Hotdogs and those old favourites, Pork Belly Sliders. “The Sticky Ribs are neck and neck for our regulars’ favourite lunch or evening bite (though no-one ever wants to share),” Taouss warns. “The girls dig the Sweetie (warm chocolate fondant + coconut gooey) accompanied by at least two spoons and an After Darkness (Hendricks Gin and roses),” he continues.

Assembly is attracting those who appreciate a great cocktail, obscure liquors and different vibes according to Taouss. “[We're seeing] those customers who are seeking respite from the predominantly average bar offerings at this end of the city.” Talk about standing up for yourself.

350 Military Road
Cremorne, Sydney
vinobravo.com.au

This new bar featured in a recent issue of Australian Bartender

VinoBravo is another venture to recently launch itself into the lucrative north-side market. Owner David Brown is passionate about wine and simple, good-quality food. Softly lit and with plenty of places to perch this little gem is all about the Italian enoteca - a wine bar for locals where food, conversation and a glass of wine combine.

If you’re peckish then there’s a range of foods on offer, from ‘A Little taste’ such as lemon & chilli marinated olives to ‘Little Toasts’, like Sardines with marinated red onion and lemon. The kitchen also hosts a selection of Paninis, Vegetables, Cured Meats and Cheeses.

Brown has an obvious passion and interest for wine - and if there’s ‘not enough by the glass’ then it says more about you than VinoBravo. For sparkles, try the French Cremant (it’s a bit softer and creamier than Champagne) or the Italian Moscato.

If it’s bianco you want then look to the Yarra Valley Pinot Grigio or the Soave Classico as a good choice, and for red try a Barbera d’Alba as an all-rounder for food or a Vallpolicella. Both should hold up well.