GLASS BRASSERIE & WINE BAR
Level 2 Hilton Hotel 488 George Street, Sydney (02) 9265 6068 www.glassbrasserie.com.au
Here’s a secret: the fabulous glass brasserie is not just about eating. Tucked behind a wall inside the restaurant, and with floor to ceiling glass views of the Queen Victoria Building, the glass bar boasts the same award winning wine list as the restaurant: the 2012 Best NSW Wine List. Don’t limit your drinks to wine though, as there are some great cocktails (wine inspired, aperitif, glass signature, dessert & digestive) on offer, including one of our favourites in this city: The Australian (Tanqueray gin, Cointreau, Hennessy VS Cognac, kaffir lime leaf, ginger, Luke’s special syrup, cranberry juice) served martini style and invented by the man himself, Chef Luke Mangan. As you’ve probably already guessed, the bar food is from the same kitchen as the brasserie, and just as tasty.
THE HILL EATERY
Shop 5, 39-53 Campbell Parade, North Bondi (02) 9130 2200 www.thehilleatery.com.au
Flip a coin 50 / 50 to decide: wine or cocktails (known here as tales.) Other patrons are split on the choice too. That’s if you’ve been lucky enough to score one of the twelve stools at the popular long bar. The wine list is thoughtful, tight, all Australian, and represents some of the lesser-known regions such as Mudgee. There are six tales ($14) like the Tambourine Mountain Porch and Parlour. Or, leave yourself in the hands of bartender Rob for a classic choice. Snacks (like pickled prawns) are available noon to 10pm. Sitting round the corner, up the hill and off the main Bondi promenade has advantages. Another example of why small is good: the sneakered staff here dose out friendly and professionalism in balanced quantities to a mostly local crowd.
Level One, 63 Flinders Street, Surry Hills (02) 9332 3180 www.dukebistro.com.au
This could nearly read like a travel brochure: if you’re looking for an escape – from the crowds and noise of the inner city, Darlinghurst, Surry Hills or the downstairs Flinders Hotel – head on up to the awesomely cool Duke Bistro. Yes, there is seated dining in Duke Bistro, and food by one of Sydney’s hottest new culinary talents Chef Nik Hill, but there’s also a cosy bar area at the far end of the room. Wines (with eleven choices by the glass) are mostly small production, minimal intervention styles and are sourced from all over the world, including Australia. Cocktail carafes ($35) – Long Island Iced Tea, Cosmopolitan, Moscow Mule, Pimms – all serve four. And there are more cocktail choices for single glasses, from starters like the Spiced Bloody Mimosa ($13) to our passionfruit pick Touch of Tang ($17.)