Entry via 37 Margaret Street
Paying homage to Sydney’s legendary Menzies Hotel, The Menzies Bar is a true labour of love, where history, hospitality and good times are woven together to deliver a bar unique to the Sydney CBD. Occupying the bustling corner of Carrington and Margaret Streets, the European inspired bar and bistro will seat 160.
Chefs Josh Carrick (The Dolphin Hotel, Icebergs Dining Room & Bar) and Gustavo Silveira Melo (Hotel Harry, The Dolphin Hotel) have created a bistroteca-style menu, inspired by grand European bistros, showcasing classic dining with a contemporary edge.
The menu begins with small plates of fresh kingfish crudo with blood orange and Yarra Valley salmon roe, fritto misto and a reinvention of a Nicoise salad with seared tuna. At the heart of the menu, larger plates include: macaroni with slow-cooked brisket ragu, buffalo ricotta and basil; pork cotoletta with apple, radish, fennel, white beans and a herb salad; along with a veal bistecchina and a boneless rib eye.
The beverage program is direct and approachable. The Menzies sees two of Australia’s leading drinks veterans Josh Reynolds (Dolphin Hotel, Scout) and Joe Jones (Romeo Lane, Melbourne) join forces to create a best-in-class cocktail program that will expand throughout the Shell House building as the upper levels open later this year.
Reynolds and Jones are mutually obsessed with both process and product and the beverage program will focus on simple things done well. The Menzies drink menu will include: tequila infused with passionfruit and barrel-aged gin whisked with honey and lemon.
