Darlinghurst NSW 2010
Tel: +61 2 9357 1111
The money spent on fitting out this grand structure is supremely visible. The quality of the finishes from the front bar, the bathrooms downstairs and the outdoor courtyard are stunning. I hear good things about the restaurant, and the food did look stunning. The menu is available on the website.
Happily the quality is matched behind the bar, with a fine selection of hard to find spirits and bar tending nouse ensuring that any libation that crosses the bar is tasty, balanced and well presented.
Blake Head, another fine kiwi export, whipped me up a great little drink to unwind a busy day at the office, the South Gin Southside. The Beresford has a vodka southside on the list, but my preference is for the extra lift that gin imbues. South Gin is made in New Zealand, by the same guys that make 42 Below. It is a very soft gin, meaning the hefty kick of juniper prominent in most English gin is softened considerably. The liqour is distilled with a couple of native botanicals, namely kawakawa and manuka.
The southside is essentially a gin sour. 3 parts gin, 1 part gomme (sugar syrup), 1 part fresh lime juice. About six to eight leaves of mint are added before the mixture is shaken, strained and served up. garnished with a mint sprig.
The taste is both sharp and cool, the mint hangs on your breath and the drink will also stand up to being made with something a little heftier, say a Beefeater perhaps. Probably not one to stay on all night, but a great way to freshen the senses before a meal, snack or another beverage.