Sydney’s newest rooftop bars to mark the last months of summer
Raise the roof: Summer may be half over, but there’s still time to check out the host of new rooftop drinking holes in Sydney to squeeze out the last of the season.
Confidential
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Sydney loves a bar with a view.
And over the summer, a host of new rooftop bars that have opened up across the city.
The Toxteth Hotel, or “Tocky”, in Glebe, underwent a multimillion-dollar renovation to add rooftop dining and drinking destination, The Tocky Terrace.
The venue, owned by Mitchell and Harriet Waugh of Public House Management Group wanted a space for young socials to flock to.
On weekends, they’ve introduced a bottomless brunch for $85pp which includes steak frites, blue swimmer crab gnocchi, salads and free-pouring mimosas, sparkling, 4 Pines Pacific Ale and Bloody Marys.
“Our aim with the The Tocky Terrace was to bring a new modern aesthetic and unique hospitality experience to the Inner-West. Nestled beside jacaranda trees, the crisp Mediterranean interior palette offers a lively atmosphere bringing a new dimension and younger community to the Toxteth Hotel,” said owner, Mitchell Waugh.
The Tocky Terrace joins a host of other Sydney venues who have a new rooftop offering.
Inner city hotel Margot Kimpton launched Harper Rooftop in November.
The bar, on Level 7 of the art deco hotel, features food by Luke Mangan.
Open Thursday to Sunday, it extends the hotel’s pet friendly policy, so guests can take their furry friends for a drink.
Meanwhile, The Strand Darlinghurst has transformed its rooftop bar into a French Moroccan-inspired venue, called Kasbah.
With snacks by Clayton Wells and Leigh McDivitt, a wine list curated by Mike Bennie, and cocktails courtesy of the Maybe Sammy team, this pretty rooftop bar is high-end hospitality with views to match.
Another French-inspired restaurant, Martinez, has a rooftop terrace with views of Circular Quay.
The venue, in Quay Quarter Towers, channels the south of France and offers share plates and seafood dishes alongside rose and spritzes.
Since reopening last year, Jacksons on George’s rooftop has been has been the drawcard of the three level venue. We’re talking views across the city skyline, pub classics, live music and retro cocktails all summer.
The venue was reborn as an all-day party palace, with hospitality guru Maurice Terenzi overseeing.
THE HOTTEST 100 YOU CAN DRINK
With Australia Day becoming a political hot potato for pubs, many have turned their focus to a new day to celebrate: The GABS Hottest 100.
The GABSH100 (Great Australian Beer Spectacular Hottest 100) is a list of the top craft beers in Australia and is announced at 5pm on Saturday, January 27 — the same time as Triple J’s musical Hottest 100.
More than 100 venues across the country have officially registered to host official GABSH100 countdown parties for the event. Prime Minister Anthony Albanese even voted in last year’s countdown.
Squinters Brewing Co in Penrith will livestream the countdown on television.
Established by four Penrith locals who wanted to stop travelling into the city for work, Squinters (aka squinting into the sun on the M4) will host an all-day barbecue and activities for kids.
“We are small batch brewing company and would be shocked if get anything in Top 100 beers, but we want to get people to come in and enjoy the atmosphere,” says co founder Mat Goss.
Squinters Brewing will also have live music on Australia Day, and on the night before the public holiday. Goss said the decision to do so was “hard”
“Us owners had a chat. It’s a tricky one, where you need to fall on line in terms of public perception and some of the owners have Aboriginal heritage,” he said.
But the GABSH100 needs no such treatment.
Penrith is fast becoming a hub for craft breweries in Sydney, with last year’ GABSH100 winner, Mountain Culture, moving into Penrith for production.
“The area has grown organically,” said Goss. “But rather than be in competition, we are all supportive of one another.”
The GABSH100 began in 2008, with beers including Little Creatures, Mick Fanning’s Balter, Stone & Wood and Mountain Culture among previous winners.
More than 2000 beers are entered in this year’s competition and more than 60,000 people are expected to vote.
WINE TO SQUEAL ABOUT: TAKE IT HOME
You’ve heard of bringing your own wine to restaurants, but how about taking wine from restaurants home?
Hospitality Group Solotel has launched a tap wine takeaway service, allowing customers to take their favourite wine home from the restaurant, like a growler (the term used for take away bottles of craft beer), but called a “wine squealer”
The Erko in Erskinville and Lil Sis at The Abercrombie in Chippendale has launched the service which sees tap wine stored in a food-grade 1L bottle that comes with a fully-sealed, airproof closure.
Dark brown glass is used to limit the amount of UV light that gets through, in order to protect the wines.
Head of Beverage at Solotel, Reese Griffiths, said as the quality of tap wines has increased, they looked at options to take them home.
“We wanted to use wines we love, with high drinkability. We have worked with Alpha Box & Dice for years, so we started working together to figure out how we could get the best wine we could in the glass, with zero waste,” he said.
“Because of the system we use, the wine has no interaction with oxygen, so when they’re poured, it’s like we just opened a bottle.
Another benefit is drinkers can taste the wines before they purchase to take home — so they know exactly what they’re getting.
“The other win is the sustainability factor. By refilling the squealers, we not only remove more than 5000 bottles from the waste cycle each year, we also pass on a direct discount to the drinker,” Griffiths said.
Lil Sis sommelier Zoe Brunton said consumer perception of tap wine is changing.
“The younger generation are more conscious of their impact on the environment, while the industry as a whole has increased its awareness around packaging and transportation impacts on the supply chain. Growlers and squealers also became more commonplace during lockdowns, as breweries had excess stock to move, so there’s a familiarity about them that wasn’t there before,” she said.
Tap wines are now found at many venues around Sydney. Asian restaurant Chin Chin has also been serving up tap wines since 2018.
ENGAGEMENT ON THE MENU
Former reality television star turned restaurant owner Ibby Moubadder got engaged to his partner, Viktoria Bjorsvik, in the most unique way.
Moubadder, co-founder of hospitality group ESCA which has top Sydney restaurants like Nour, Aalia and LilyMu, proposed to his partner of three years in Tulum, Mexico, in a traditional Mayan ceremony, complete with shaman.
Being in hospitality, Moubadder had seen his fair share of proposals and was looking for something unique.
“We chose Tulum as a holiday destination and I started to research special ways to propose,” Moubadder said.
Many people marry in Tulum in a traditional Mayan ceremony, but Moubadder discovered it’s also appropriate for proposals,.
““It’s a very spiritual experience and that’s what Viktoria and I are. We meditate every day, pray, practice gratitude and do yoga,” he said.
The proposal happened at a private cenote — a natural pit or sinkhole that you can swim in.
“So I had to try and convince Viktoria to dress up, not just wear swimmers,” Moubadder laughs.
When she caught sight of the altar and shaman, Bjorsvik realised what was going on.
Moubadder dropped to one knee and the ceremony — requiring the couple to establish their love among the elements of earth, water, fire and air — began.
Moubadder added his own touches including a singer performing the couples’ favourite song — Beyond, by Leon Bridges.
“Viktoria was crying half the time. She was so overwhelmed in a positive way,” Moubadder said.
Now, as well as planning opening new venues in 2024, including an expansion of his elevated chicken shop Henrietta, Moubadder is now also planning a wedding.
“We have Henrietta Parramatta opening in next few months, and then a rooftop bar in George St, in the CBD, above Cartier,” he said.
The pair hope to marry in 2025.
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