Garnished with a slider, hot wing, and prawn, The Bloody Hell ($25) is without a doubt the most ridiculous cocktail I’ve ever seen. A chilli-infused Bloody Mary, it is but one of ten variations of the classic at the appropriately named Bloody Mary’s, made with in-house blended tomato juice, and with a spice wall for heat customisation.
Bar Fly: The Morrison Bar and Oyster Room
If you'd have asked me 24 hours ago how I felt about oysters, I would have probably made a comment about them being glorified sea boogers, but a preview evening at The Morrison's Oyster Festival forced me out of my ignorant shell and made me see these flawless little pearlers in a new light.
Bar Fly: Barrio Cellar
Margaritas, a mariachi band and a Naked Lady in each hand... what more could you ask for on a Wednesday night? Overtaking Spice Cellar's spot on Elizabeth Street is Barrio Chino's new venture – Barrio Cellar: a late night Mexican cantina bar that trades until 3am.
Civilian Bar & Kitchen
Polished concrete, dark wood, bare light bulbs, and heavy slab tables— Civilian has a ready decor for inner-city cool. Come on a Friday and the Passionfruit Sour ($17)—sweet, smoky with mescal, and topped with thick Italian meringue— is a bargain at ten bucks, and comes with complimentary (and tremendously compelling) truffled popcorn.
Barrel Bar & Dining
Twenty-six year old Zac Stanning (ex-Public Dining Room) has been a head chef for six months. Teaming that with a triumvirate of owners - Stephen Thompson, Tony Binning and Alex Searle – “all sommeliers by profession”, and you have what could be a recipe for disaster.