Hospitality hotshots to launch fun new Brisbane bar

Top-notch wines and vermouths, classic cocktails and European eats will be on the menu at this effervescent neighbourhood newcomer.

A cool new wine and vermouth bar is set to open in Brisbane’s West End from two young hotshots of hospitality.

Nicholas Sebar, former manager of award-winning Fortitude Valley bar Savile Row, and ex-Bacchus, South Brisbane maître d’ Shaun Kelly will launch the effervescent Bar Hugo along Hardgrave Rd – promising out-of-the-box drinks and classic eats.

“Shaun and I have been talking about doing something for years and the property itself was the main reason we decided to do it now – it was too good to pass up,” Sebar said.

The Hugo spirtz with elderflower, sparkling wine and soda at Bar Hugo, West End.

Drawing the guys to the empty tenancy was its huge potential, with a lush garden out the back, alfresco footpath dining at the front and a compact kitchen to pump out their European-style bites.

They plan to transform the blank canvas into a warm and welcoming spot with lashings of timber brightened up by splashes of yellow, featuring 60 seats spread across the bar, dining tables and comfy leather booths.

“This place is meant to be the place you walk past and think, ‘We might pop in there for a drink’,” Sebar said.

And once inside guests will be able to choose between roughly 60 wines and 20 vermouths, plus a clutch of low ABV cocktails, including the bar’s signature tipple and namesake the Hugo spritz.

A low ABV cocktail at Bar Hugo, West End featuring Fino sherry, red apple vermouth and grapefruit bitters.

“With the wine list, we want to walk that line of being old school but with new techniques in terms of production,” Sebar said.

That means an interesting mix of old and new world wines with a particular focus on great French and Australian drops and trendsetting sippers.

“The vermouths will be from a split of regions: Australian, French, Italian and Spanish, as well as other funky stuff I find,” Sebar said.

“It will be about highlighting the different vermouths around the world and even how different they can be across Australia; as well as how they don’t need to play second fiddle in a cocktail.”

As for the aforementioned food offering, Sebar said guests can expect classic European wine bar fodder with the likes of bread, cured meats, crudo, two protein dishes, with one being fish, two vegetarian dishes, a selection of cheeses and dessert.

“We will be a restaurant [as well] so the food will be substantial entree-sized style,” he said.

Bar Hugo is pushing to open late-February or early March.

Originally published as Hospitality hotshots to launch fun new Brisbane bar