Cocktail Classes

The last saturday of the month, join Lotus bar manager, Petr Dvoracek, for a lesson in creating world class cocktails. $45, including canapes and three drinks. Starts at 5pm.

more details: 02 9326 9000

Velluto

(cnr Baroda lane & Fitzroy Gardens)
50 Macleay Street, Potts Point, NSW 2011, Australia

(02) 9357 1100‎

Google Map. 

Leave the Kings Cross train station, turning left on Darlinghurst. Walk past the hookers and the drunks, don’t accept the offer of a private show. When you get to the fountain at the end of the road, walk through the park, step over the junkies, ignore the garish frontage of Maggies and slip gracefully between the curtained entrance to Velluto.

This subtle, cozy bolthole serves an impressive array of Champange, from NV to cuvée de prestige, should you have money to spend on such wonderful things.

Warm, friendly and unobtrusive service, coupled with a good knowledge of their products ensures a quite special experience. 

I had a glass of the Brini Sebastian Shiraz 2005 which lived up admirably to its decadent billing. 

I’ll definitely be going back soon.

Lotus

22 Challis Ave, Potts Point.

+61 2 9326 9000

Google Map.

Stashed away out the back of Lotus‘ restaurant on Challis Ave in Potts Point, this micro bar punches well above its size. Part of Sydney’s flash as Merivale Group, while the clientele is often fruitier than the cocktails, Lotus manages class without the pretension of the shinier, larger and altogether more wanky Ivy. But I digress.

There are two seats up close to the bar, if I am not sitting in them, pull up a pew, talk, drink and enjoy some of the highest quality hosting in the City. The bar manager, Peter*, is genuine czech class, mixing up ultra tasty libations for an adoring bar.

I started with a Corpse Reviver 22, which is actually a Corpse Reviver No.2, but despite the faux pas on the name, the drink was immaculate. As close to perfect as I have ever tasted.

Bohemia was a champagne cocktail of excellence; le mercier absinthe, shaken with a hint of fresh lemon and sugar, topped with domaine chandon and caramelised star anise.

I followed these up with a cocktail from the front section. I can’t recall it’s name but it was Tain something, cherries muddled with Glenmorangie. Stunning, deep, velvety, delicious. I’ll be back to find out the name later in the week.