Sydney, a city renowned globally for its breathtaking harbour and vibrant culinary landscape, is continually redefining its social scene. Beyond its celebrated restaurants, a new wave of bars is emerging, from sophisticated CBD basements to charming neighbourhood haunts and stylish wine rooms, each offering a distinct experience for discerning patrons. Whether you’re toasting a professional triumph, seeking an intimate setting for a long-overdue catch-up, or simply looking to extend a leisurely lunch into a lively evening, the city’s latest additions promise an unforgettable backdrop for every occasion.

This comprehensive guide takes you through Sydney’s most exciting new bar openings, offering an in-depth look at their unique concepts, culinary offerings, and signature sips. We explore the visionaries behind these ventures, the meticulous design choices, and the innovative menus that are setting new benchmarks for hospitality across the Emerald City.

The Pulse of Sydney’s Bar Scene: A Chronological Unveiling

Sydney’s hospitality sector is in a constant state of flux, with new venues continually pushing creative boundaries. The establishments highlighted below represent the freshest faces on the scene, each contributing to the city’s dynamic nightlife with their distinctive flair and commitment to exceptional experiences.

Aenza, Darlinghurst: A Modern Japanese Wine Sanctuary

Main Facts & Concept:
Opening its doors in June, Aenza represents a sophisticated expansion for Joy Liu, the visionary behind Darlinghurst’s acclaimed sake bar, Amuro. Situated on Oxford Street within the contemporary Oxford & Foley development, Aenza pivots from sake to a curated world of wine, offering a sleek, modern Japanese experience. This new venture aims to blend the refined artistry of Japanese hospitality with a global appreciation for exceptional vino, creating a distinct destination for both wine connoisseurs and casual enthusiasts.

Supporting Data & Design:
Visually, Aenza stands in elegant contrast to Amuro’s more traditional izakaya aesthetic. The interior design at Aenza is a masterclass in modern minimalism, harmonizing granite, timber, and steel surfaces with the unexpected charm of the building’s heritage pressed metal ceilings. This interplay of old and new creates an atmosphere that is both contemporary and deeply rooted in its locale. A striking nine-metre walnut bar, capable of accommodating 23 diners, serves as the heart of the venue, encouraging interaction and showcasing the meticulous craft of the bartenders. Beyond the bar, tables are thoughtfully arranged for couples and small groups, extending from the inviting front window to more secluded, cosy booths at the rear, offering varied experiences within the same space.

Beverage Program & Culinary Delights:
The beverage program is expertly managed by Paul Beaton, a name synonymous with Sydney’s fine dining elite, having previously honed his craft at iconic establishments like Tetsuya’s and Quay. Beaton’s wine list at Aenza is predominantly a journey through France and Australia, punctuated by select Japanese producers, a nod to the bar’s overarching theme. A truly impressive 38 wines are available by the glass, encouraging exploration and discovery without commitment to a full bottle. Complementing the wines, the cocktail menu ingeniously integrates Japanese spirits and flavour profiles, designed to harmonise with the culinary offerings.

From the kitchen, highlights include delicate paradise prawns, vibrant with pickled chilli and shiso, and succulent twice-cooked lamb ribs, exemplifying a fusion of Japanese precision and global influences. The requisite chicken karaage is a standout, boasting a shatteringly crisp coating paired with a rich takana mayonnaise. For a sweet conclusion, desserts like the truffle-topped Basque cheesecake offer an unexpected yet delightful twist.

Implications & Recommendation:
Aenza’s opening signifies a growing sophistication in Sydney’s bar scene, particularly within the Japanese-inspired sector. It offers a fresh perspective on wine appreciation, making high-quality and diverse selections accessible by the glass. The meticulous attention to detail in both design and menu curation positions Aenza as a significant player.

What we’d drink: To truly embrace the venue’s unique spirit, a Japanese natural wine by Fattoria al Fiore, hailing from Miyagi Prefecture, offers a fascinating and flavourful journey.

The Gopher, Manly: A Cozy Irish Retreat Down Under

Main Facts & Concept:
Just in time for winter’s embrace, Manly welcomes The Gopher, an Irish-inspired basement bar that breathes new life into the former Manly Boatshed site. Opened in April, The Gopher isn’t just a pub; it’s a meticulously crafted homage to traditional UK pub culture, designed to offer a warm and inviting refuge from the bustling world outside. The concept leans into rustic charm, promising patrons a genuine sense of old-world hospitality.

Supporting Data & Design:
Stepping into The Gopher is like being transported across oceans to a bygone era. The design aesthetic is a thoughtful blend of vintage finishes and century-old lighting, creating an atmosphere that is at once intimate and steeped in history. Dark timbers, worn leather, and subtle nods to Irish heritage define the space, making it an ideal spot for long conversations and convivial gatherings. The commitment to authenticity is evident in every detail, from the selection of furnishings to the soft, inviting glow of the lighting.

Culinary & Beverage Program:
The menu at The Gopher firmly embraces its theme, offering elevated pub classics that pair perfectly with the drinks. Hearty Scotch eggs, delicate Snowy Mountain trout pâté, and robust ploughman’s platters featuring ham hock terrine, rich pork pie, English cheddar, pickles, and traditional soda bread, provide comforting sustenance.

The drinks menu is equally dedicated to the theme, featuring beloved Irish staples like Guinness and Kilkenny, alongside a rotating selection of British beers. Cocktails are thoughtfully crafted, with the signature Hell’s Bells martini standing out. Priced at $40, this butter-washed martini offers a rich, velvety texture and complex flavour profile, demonstrating a commitment to high-quality mixology.

Implications & Entertainment:
The Gopher’s arrival is a significant boost for Manly’s local nightlife and Sydney’s broader late-night scene. With live bands playing most nights until late, it provides a much-needed venue for quality entertainment and a vibrant atmosphere. Its dedication to a specific theme, executed with such attention to detail, sets it apart in a competitive market.

What we’d drink: While an Irish stout is always a good choice, venture beyond with the Bootlegger Espresso Martini, a decadent concoction spiked with Irish cream and finished with a delightful Biscoff crumb.

Meadow, Cronulla: Jazz, Cocktails, and Coastal Charm

Main Facts & Concept:
April saw the arrival of Meadow in Cronulla, a vibrant new music room, bar, and bistro from the accomplished team behind the local favourite, Bobbys restaurant. Taking over the former Papa J’s site, Meadow brings a fresh blend of live jazz nights, innovative cocktails, and refined bistro dining to the coastal suburb, all set against the backdrop of ocean views.

Supporting Data & Design:
Meadow’s transformation of the former site is remarkable. The redesigned dining room exudes a sophisticated yet playful ambiance, featuring a dazzling disco ball that promises lively evenings and a unique double-sided serpentine banquette that encourages both intimate conversations and broader social interaction. The ocean views provide a serene counterpoint to the vibrant interior, making Meadow a versatile destination for different moods and occasions. The design successfully marries elegance with an inviting, laid-back coastal charm.

Culinary & Beverage Program:
Leading the bistro-inspired menu is Chef Pablo Tordesillas, celebrated for his previous tenure at Totti’s Bondi. Tordesillas’s menu offers a delightful array of dishes, beginning with delicate gougères infused with Comté cheese and anchovy, and house-smoked ocean trout rillettes brightened with fennel pollen and roe. Fresh Sydney rock oysters served with a classic mignonette offer a taste of the sea. Larger plates include a comforting baked rigatoni with vodka sauce and a gourmet cheeseburger elevated by a rich café de Paris butter.

The drinks program is equally impressive, featuring a selection of signature cocktails, intriguing mini serves, and a dedicated margarita list that caters to diverse palates. Sommelier Nick Rosa has curated a wine program with a strong focus on Australian producers, complemented by a selection of French and international labels. Fifteen wines are thoughtfully available by the glass, promoting exploration and pairing flexibility.

Implications & Community Impact:
Meadow’s opening elevates Cronulla’s dining and nightlife scene, providing a sophisticated option that blends high-quality food, creative cocktails, and live entertainment. It promises to become a cultural hub for the community, drawing both locals and visitors seeking a refined yet relaxed experience by the sea.

What we’d drink: For a unique and memorable sip, the Filthy Margarita is a must-try, crafted with Meadow’s distinctive house brine blend, fresh lime, and pickles, offering a briny, savoury twist on the classic.

Razz Room, CBD: Sydney’s Ode to Underground Discotheque Glamour

Main Facts & Concept:
The Sydney CBD experienced a jolt of New York-style glamour with the April opening of Razz Room, the Odd Culture Group’s (of Odd Culture, Pleasure Club, Bistro Grenier fame) first foray beyond the Inner West. This new bar is a vibrant nod to New York’s storied underground discotheque scene, promising a fusion of high-energy entertainment, sophisticated cocktails, and delectable bites. It marks a significant strategic expansion for the group into the city’s bustling core.

Supporting Data & Design:
Razz Room’s design thoughtfully evokes its retro inspiration while maintaining a contemporary edge. The upstairs bar area features low, comfortable seating sprawling beneath historic timber and intricate joinery, creating a sense of intimate warmth. Descending into the sunken space in front of the stage, the aesthetic shifts to a more glamorous realm, with plush velvet banquettes bathed in the playful, refracted light of misshapen disco balls. This dual-level design offers varied atmospheres, from relaxed lounge to energetic dance floor, all unified by a commitment to opulent comfort and a touch of playful decadence.

Beverage Philosophy & Menu:
Group Beverage Manager Jordan Blackman is the mastermind behind Razz Room’s innovative drinks list, comprising 15 signature cocktails. Blackman is a vocal proponent of the daiquiri’s impending resurgence, stating, "Ultimately refreshing, a well-balanced daiquiri is unrivalled and transcends the cocktail world. It really lends itself to riffs and playful takes. I’m also strongly of the opinion that the daiquiri is the next big thing, long overdue for a comeback." This philosophy underpins the bar’s focus.

The signature Razz Daiquiri is a testament to this vision, blending Bacardi white and dark rums with lime, pandan, and banana, enhanced by a piece of pomelo pith in the shaker to boost citrus aromatics. Blackman emphasizes, "We’re chasing depth, complexity and texture without wandering too far from the feeling of a real, classic daiquiri." Beyond these, the menu features sip-sized Snaiquiris, refreshing frozen daiquiris, and a carefully selected range of wines and beers.

Inspired by 1970s dinner parties and classic finger food, the concise, one-page food menu offers satisfying bar bites available until 10 pm. Highlights include decadent oysters Rockefeller, a classic prawn cocktail, Parmesan-loaded potato skins lavishly topped with caviar, and the indulgent Dirty Royale Cheeseburger, served on a rich puddle of cheese sauce.

Implications & Future Growth:
Razz Room’s opening is a bold statement from the Odd Culture Group, signalling their successful expansion into the CBD and their confidence in revitalizing classic cocktail forms. The commitment to nightly live performances, musicians, and DJs further bolsters Sydney’s late-night entertainment offerings. The announcement of a second venue from the group opening upstairs in May 2026 indicates strong growth and an ambitious vision for their presence in the city centre.

Where & When: Razz Room is open from 4 pm daily at 18-20 York Street, Sydney.
What we’d drink: The Dirty Daiquiri is a standout, capturing the essence of a dirty martini in a refreshing cocktail, blending Bacardi white rum, lime, olive, smoke, and bay leaf, generously garnished with three olives.

Bar Bridge, CBD: A Martini Aficionado’s Haven

Main Facts & Concept:
From the acclaimed teams behind Bar Planet and Bar Herbs comes Bar Bridge, a sophisticated new addition to Sydney’s CBD that opened in April. This venue is a dedicated martini bar, an ode to the timeless cocktail, designed for those who appreciate the nuanced art of a perfectly crafted martini. It promises a refined yet relaxed atmosphere, solidifying its place as a prime destination for after-work drinks or a stylish pre-dinner aperitif.

Supporting Data & Design:
Bar Bridge exudes an air of understated elegance, characterized by low-lighting that casts a warm, inviting glow. Sleek leather booths provide comfortable seating, encouraging patrons to settle in and savour their drinks. The commitment to a polished, classic bar aesthetic is evident throughout, creating a tranquil escape from the urban hustle. A unique and charming touch is the unending supply of complimentary popcorn, a subtle nod to classic bar traditions that enhances the relaxed atmosphere.

Beverage Program & Specialisation:
The cocktail list at Bar Bridge is meticulously built around the extra dry Martini, showcasing the versatility and complexity of this iconic drink. Patrons can choose from a trio of expertly crafted options: a bone-dry signature serve for the purists, a zesty, citrus-led concoction for those seeking a brighter profile, and a more savoury alternative for an adventurous palate. This focused approach allows for deep exploration of the martini’s many facets.

Beyond the core martini selection, the bar offers five signature cocktails that demonstrate the team’s broader mixology prowess. A rotating Martini special keeps the menu fresh and exciting; April’s Passionfruit Crème Martini, for instance, offered a luxurious and inventive twist on the classic. The emphasis here is on precision, quality ingredients, and a deep understanding of cocktail balance.

Implications & Recommendation:
Bar Bridge’s singular focus on the martini is a testament to the growing trend of highly specialized bars in Sydney, catering to specific tastes and elevating classic drinks to an art form. It provides a sophisticated and dedicated space for martini lovers, contributing to the CBD’s reputation as a hub for quality libations.

What we’d drink: For a truly refreshing sip, the Citron Martini is an impeccable choice. It expertly layers yuzu gin and citron vodka with delicate sweet orange notes, making it a bright and invigorating go-to.

Aalia Wine Room, CBD: Middle Eastern Flavours with Martin Place Views

Main Facts & Concept:
Opened in January, Aalia Wine Room is a stylish spin-off from Gourmet Traveller‘s 2023 Restaurant of the Year for New South Wales, Aalia. Located in Martin Place, this new bar offers an accessible yet refined experience, combining prime people-watching opportunities with a thoughtfully curated wine list and the modern Middle Eastern flavours that have garnered the restaurant widespread acclaim. It extends the Aalia brand, bringing its unique culinary voice to a more casual, bar-centric setting.

Supporting Data & Design:
The Wine Room is designed to offer varied experiences within its sophisticated space. The downstairs area provides a cosy and intimate setting, surrounded by an impressive display of wine bottles and the inviting glow of the bar. Upstairs, tables are arranged for small groups, offering panoramic views over the vibrant activity of Sydney’s CBD, specifically Martin Place. This dual-level setup allows for both quiet contemplation over a glass of wine and a more dynamic, observational experience, making it suitable for different social moods. The decor is refined, echoing the elegance of its parent restaurant while maintaining a distinct identity.

Beverage & Culinary Program:
The wine list at Aalia Wine Room is designed to encourage discovery, moving beyond the familiar to introduce patrons to unique and interesting selections. Sommelier Sarah O’Dwyer’s expertise is central to this program, offering insightful guidance for guests exploring new varietals and regions.

The menu masterfully translates Aalia’s modern Middle Eastern ethos into a series of exquisite bar nibbles. Offerings include charred lupini beans, fresh oysters, anchovy toast served with a rich muhammara, and single-serve fattoush presented elegantly on a cracker. The Gildas, threaded with basturma, pickled chilli, and a quail egg, offer a burst of complex flavours. The doughnut-like fried khorasan bread, with the optional decadent addition of foie gras, is a particular highlight. For those seeking a more substantial meal, Aalia Wine Room also offers a casual lunch menu from Tuesday to Friday, featuring a delicate Murray Cod shawarma, classic steak frites with shoestring fries and a rich café de Cairo butter, and a robust beef cheeseburger.

Implications & Recommendation:
Aalia Wine Room reinforces Sydney’s growing appreciation for sophisticated wine bars that are deeply integrated with high-quality culinary offerings. Its connection to an award-winning restaurant ensures a benchmark of excellence, while its location and varied seating options make it a versatile destination for both quick bites and extended social engagements.

What we’d drink: Embrace a truly personalized journey with a DIY wine tasting. Starting from $69, guests can order a bracket of three wines from Sarah O’Dwyer’s expertly curated list, with her insights on hand to craft a perfect, personalised selection.

L’Avant Cave, Paddington: Nik Hill’s Refined Bistro and Courtyard Oasis

Main Facts & Concept:
While L’Avant Cave has had a presence in Paddington for some time, January marked a significant evolution as it came under the sole direction of Nik Hill, Gourmet Traveller‘s Chef of the Year for 2025. Located beneath his acclaimed upstairs restaurant, Porcine, L’Avant Cave has shed its former identity as a wine shop (following P&V’s departure) to become a dedicated bar and bistro, celebrated for its snack-forward menu, strong wine selection, and charming courtyard.

Supporting Data & Design:
L’Avant Cave strikes a balance between rustic charm and refined elegance. The interior maintains a welcoming, unpretentious atmosphere, perfectly complementing its evolution into a standalone dining and drinking destination. The true gem, however, is its charming courtyard, offering a relaxed outdoor setting just steps away from the bustling Oxford Street. This hidden oasis provides a tranquil escape, making it a local favourite for leisurely afternoons and evenings. The transition to Hill’s sole direction has allowed for a more cohesive vision, integrating the bar seamlessly with his culinary philosophy.

Culinary & Beverage Program:
The menu, now fully under Nik Hill’s guidance, retains some familiar favourites while introducing exciting new highlights. Beloved snacks like baked oysters and rich pigeon liver toasts continue to delight. A standout feature of the new menu is a daily selection of small seafood snacks, priced at $12 each, allowing guests to curate their own bespoke platter. Our digital editor, Georgia Condon, highly recommends the trout crudo, sardine toasts, and fresh Merimbula oysters, perfectly paired with a crisp glass of crémant on a warm day. For those seeking more substantial fare, larger plates include classic steak frites and indulgent garlic snails on toast.

The wine selection remains robust, carefully chosen to complement the snack-driven menu. While no longer a retail shop, the focus on quality and discovery in the wine program continues, with a knowledgeable team ready to guide selections.

Implications & Recommendation:
Nik Hill’s complete stewardship of L’Avant Cave further solidifies its reputation as a serious culinary destination, expanding his influence beyond the renowned Porcine. It exemplifies the trend of chef-driven bars that offer exceptional food alongside a curated drinks list, elevating the casual dining experience. The courtyard’s appeal also highlights the value of outdoor spaces in Sydney’s urban hospitality landscape.

What we’d drink: A refreshing Pocito cocktail, blending Pommeau, lemon, and tonic, provides a perfect start to any visit, especially when enjoying the courtyard.

Sakura House, CBD: A Late-Night Japanese Basement Gem

Main Facts & Concept:
Adding to Sydney’s dynamic CBD nightlife, Sakura House emerged in January as a Japanese-inspired basement bar, and the second venue from the successful team behind Darlinghurst’s popular establishment, The Waratah. Open until late from Monday to Saturday, Sakura House offers an immersive experience, blending innovative Japanese cocktails with izakaya-style dining in a stylish, subterranean setting.

Supporting Data & Design:
As a basement bar, Sakura House capitalises on its hidden location to create an intimate and atmospheric space. The design elements draw heavily from Japanese aesthetics, likely featuring subtle lighting, natural timbers, and minimalist decor to evoke a sense of refined tranquility and urban sophistication. The subterranean setting inherently adds an exclusive, speakeasy-like allure, making it a sought-after destination for those in the know.

Beverage & Culinary Program:
The cocktail list at Sakura House is a creative exploration of Japanese flavours and spirits. Elements like refreshing yuzu, aromatic hojicha, and spicy wasabi are ingeniously incorporated, resulting in a unique and memorable array of drinks. This innovative approach is complemented by an extensive range of sake and shochu, catering to purists and those eager to delve deeper into Japanese alcoholic traditions.

The food menu, crafted by former Cho Cho San head chef Nick Sherman, adheres to the convivial izakaya-style of dining. Patrons can enjoy perfectly executed gyoza, fluffy fried ebi bao, and savoury takoyaki skewers, all designed for sharing and complementing the diverse drink offerings. Sherman’s expertise ensures that even the smaller bites are crafted with precision and authentic flavour.

Implications & Recommendation:
Sakura House significantly enhances the CBD’s late-night offerings, providing a sophisticated Japanese alternative to traditional bars. Its commitment to authentic flavours and creative mixology, coupled with the culinary pedigree of Nick Sherman, positions it as a must-visit for lovers of Japanese cuisine and innovative cocktails. The success of The Waratah team’s expansion underscores a strong understanding of Sydney’s discerning hospitality market.

What we’d drink: The house Martini is a standout, artfully blending Haku Vodka with delicate cherry blossom, vibrant purple shiso, and a hint of pickled onion, offering a uniquely Japanese twist on a classic.

Hotel Harry, Surry Hills: An Elevated Pub Experience

Main Facts & Concept:
Surry Hills’ beloved corner pub, Hotel Harry, underwent a significant refresh in January, courtesy of the formidable hospitality group behind The International and Shell House. This revamp has reimagined Hotel Harry, elevating the classic pub experience with a focus on refined dining and a sophisticated yet approachable atmosphere, aiming to blend neighbourhood charm with culinary excellence.

Supporting Data & Design:
The transformation of Hotel Harry respects its pub heritage while infusing a contemporary sensibility. While specific design details aren’t exhaustively outlined, the association with The International and Shell House group suggests a stylish yet comfortable interior, likely featuring a blend of classic pub elements with modern accents. The core of the kitchen’s new identity is its impressive array of culinary equipment: a French rotisserie for perfectly cooked meats, a robust wood-fired grill for smoky flavours, and a state-of-the-art pizza oven shipped directly from Italy. These additions signal a serious commitment to high-quality, diverse food offerings.

Culinary & Beverage Program:
The revitalised menu at Hotel Harry focuses on elevated pub classics, executed with flair and premium ingredients. Crowd-favourites include the perfectly charred rotisserie chicken, served with crispy roast potatoes, flavourful fried Brussels sprouts, and a rich roast chicken jus. Seafood lovers can indulge in smoky split king prawns, grilled expertly over an open flame. The pizza oven delivers turbo-charged toppings, with creative combinations like ‘nduja, pancetta, and a creamy vodka sauce, pushing the boundaries of traditional pub fare.

The bar program complements the food with thoughtful selections. The signature cocktail is a refreshing blend of gin, orange liqueur, and Campari, offering a delightful balance of refreshing citrus notes with the sophisticated bitterness of grapefruit. This drink embodies the pub’s commitment to refined yet approachable offerings.

Implications & Community Impact:
Hotel Harry’s refresh under such experienced stewardship is a significant development for Surry Hills. It demonstrates a trend in Sydney towards upgrading traditional pub spaces into sophisticated dining and drinking destinations, catering to a clientele that seeks quality without pretension. This revitalisation enhances the local community’s options for both casual meals and more refined dining experiences.

What we’d drink: The signature cocktail, with its refreshing mix of gin, orange liqueur, and Campari, perfectly balances vibrant citrus flavours with the sophisticated bitterness of grapefruit, making it an ideal choice.

Bar Allora, CBD: Milanese Chic Meets Sydney Style

Main Facts & Concept:
Opened in January, Bar Allora is an all-day destination in the Sydney CBD, bringing a distinct sense of 1980s Milanese glamour and sophistication to the city. From the award-winning group behind Maybe Sammy, and led by culinary director Rosy Scatigna and head chef Josh Donachie (of Jane, Jackson’s on George, RE), Bar Allora offers a seamless transition from morning espresso to late-night drinks, encapsulating the Italian philosophy of dolce vita throughout the day.

Supporting Data & Design:
Bar Allora’s interior design is a direct homage to the chic aesthetics of 1980s Milan. Expect a blend of elegant materials, clean lines, and a colour palette that evokes classic Italian style – perhaps rich woods, polished brass accents, and subtle pastels or bold primary colours. The atmosphere is designed to be inviting and versatile, allowing patrons to feel comfortable whether enjoying a quick coffee or settling in for an extended evening. The attention to detail in creating this specific era’s ambiance is crucial to its unique identity.

Culinary & Beverage Program:
The culinary journey at Bar Allora begins early, with traditional Italian breakfast offerings like delicate cornetti paired with aromatic espresso. Lunch transitions to refined pasta dishes such as spaghettone with anchovy butter and lemon pangrattato, showcasing a blend of classic and contemporary Italian flavours. As the day progresses, aperitivo hour naturally rolls into a sophisticated dinner service, culminating in after-dinner drinks like a brandy-spiked Shakerato. The menu reflects a deep appreciation for Italian culinary traditions, executed with modern flair.

The beverage program is equally thoughtful. The Americaniello cocktail stands out as a refreshing take on the classic aperitivo, enhanced with a unique lemon myrtle liqueur and a splash of vibrant mango soda, offering a delightful fusion of Italian and Australian influences. The bar promises a comprehensive selection of Italian wines, spirits, and classic cocktails, all served with the polished hospitality characteristic of the Maybe Sammy group.

Implications & Recommendation:
Bar Allora’s introduction to the CBD fills a niche for an all-day Italian-inspired venue that transitions effortlessly from morning to night. Its connection to the acclaimed Maybe Sammy group instantly imbues it with a reputation for exceptional cocktails and service. The distinct Milanese aesthetic offers a unique cultural flavour to Sydney’s diverse bar scene, providing a stylish backdrop for various social engagements.

What we’d drink: The Americaniello cocktail is a refreshing and innovative take on the aperitivo classic, perfectly blending traditional Italian flavours with a contemporary Australian twist through the addition of lemon myrtle liqueur and mango soda.

Folio, Walsh Bay: Theatrical Elegance for Pre & Post-Show Delights

Main Facts & Concept: