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Knock-off drinks have levelled up at The Strand Hotel in Darlinghurst, where newly opened rooftop bar Kasbah is serving cocktails from acclaimed bartenders at Maybe Sammy alongside snacks from ex-Automata chef Clayton Wells.

The lush, open-air bar features expansive views of the city skyline, comfortable lounge seating and, for those who prefer a glass of wine, a diverse and forward-thinking drinks list by sommelier Mike Bennie of P&V Merchants.

It’s part of an all-venue culinary revival led by rapidly expanding Sydney hospitality group Public, following their first overhaul of The Strand’s restaurant and bar in mid-2022.

This time around, Wells is on board as group creative culinary director, working alongside head chef Leigh McDivitt (ex-Bistro Rex) to create two new menus across the venue’s two eateries.

The first, at Kasbah, has French and Moroccan influences with dishes like chicken liver parfait with toasted brioche ($15); duck, pistachio and burnt honey pastilla (filled pie) ($16); and yellowfin tuna crudo with piquillo peppers, lemon and saffron vinaigrette ($26).

Cocktails from the Maybe Sammy team are light and summery, with options like Le Camille (gin, bitters, vermouth, mint and spiced chai) and Chez Punch (rum, agricole rhum, vanilla, blood orange, lemongrass, pineapple and lime).

“We’ve transformed the rooftop into an oasis, with great views and a northerly aspect, making it a great place to lounge, hang out and enjoy an afternoon,” Wells says.

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On the ground floor, The Strand Bistro has evolved into the jazzier Strand Bistrotheque, where diners can carry on until the early hours of the morning (3am, from Wednesday to Saturday) with live music.

“It’s a part of town which has always been electric, and we wanted to bring that into The Strand by injecting energy into the food and the entertainment program,” says Wells.

Bistrotheque interiors have an added playfulness, with green velvet booths and tongue-in-cheek art on the walls, while the menu offers a contemporary take on French cuisine.

“I’ve worked closely with Leigh to get the balance right,” Wells says.

“People love classics like cheese souffle and steak frites, and we just wanted to lighten them up, freshen them up a bit.”

The whole roasted yellowbelly flounder with piment d’espelette (French capiscum) and curry leaves ($48) is already proving popular among diners. There’s also a wagyu cheeseburger ($24), black pudding with pickled beetroots and rosemary oil ($22) and red wine risotto with pickled and fried globe artichokes ($30).

Between 4 and 5.30pm weekdays there’ll also be a $1 oyster happy hour with Maybe Sammy cocktail specials. Bennie’s wine list features 16 wines by the glass, ranging from light Austrian pet nats to cabernet blends from Crawford River in Henly, Victoria.

“We want both venues to work together. People can come to the rooftop bar for a few drinks in the afternoon then head down to the bistro for dinner, and then maybe stay in one of the [17] hotel rooms if they feel like it,” Wells says.

“It was a very exciting project to work on, and I’m really happy with how it all turned out.”

Bistrotheque
Open noon-midnight Sun-Tue, noon-3am Wed-Sat

Kasbah

Open 4pm-late Wed-Thu, 1pm-late Fri-Sun

90 William Street, Darlinghurst; strandhotel.com.au