Pink Lady, Charlie Chaplain, Left Hand, Diamondback Lounge, Eastern Promise and Royal Bermuda Yacht Club:
I say mmmmmm. The cocktail list at GRAIN (the new bar in the Sydney Four Seasons Hotel) brings style back to Sydney.
In fact, Bar Manager, David Ramos Hernandez, promises a journey of ‘The Fine Craft of Drinking’ at GRAIN – from hand-crafted local tap beers by specialist brewers (including a bespoke GRAIN lager) to a largely organic and biodynamic wine list. Hint: Japanese wines are the talk of this town.
Chef Hamish Ingham – who owns popular eatery Bar H – worked closely with Hernandez to match cocktail, wine and beer lists with fine bar food. Was totally impressed with the bar food at the opening party. This is bar food as it should be – rocking Sydney with Aussie flavours – yabbies (flown in live from Queensland), saltbush, mini pavlovas. Hamish and his business partner and wife Rebecca were at the party welcoming guests: Simon Marnie, Guy Griffin, Jackie McMillan, moi and co. My friend Chef Joshua Niland stuck his head out of the kitchen and made an appearance at the opening party on the floor. Good to see you man! Hamish and Josh told me they’re only using local produce. Buzzing news to come on their plans for the building. When the full food menu pumps in, first on my list to sample will be the dry aged beef short rib, smoked eel & sorrel sandwich. I can’t wait to get my teeth into the menu: nettle ricotta, dandelion & barley vinaigrette and salt fish, celeriac, chickpeas & tahini yoghurt (broad bean) look tempting.
And while I’m a sucker for the elegance of a hotel bar, I’m loving that the bar can be accessed directly from George Street as well discretely from the hotel lobby.
199 George Street, Sydney Australia
+ 61 2 9250 3114