Made it back to Sticky for the first time since I started this blog. Tucked down Taggart’s Lane in a dingy doorway beside the goods fridge for the restaurant is the entrance to Sticky.
The closest thing we have to a Melbourne hospitality experience with kind words and cheeky wit at the door, even if the popularity of the upstairs space means a short wait in the cold. Ascend the stairs, breathing in the smells from Table for 20, a sharing plate concepted, long table execution of a best of what’s on offer model.
Ascend another set and you’ll hit to the laid back attic, decked out with antiques and little padded stools. The bar has obviously been designed by a bartender. Plenty of space behind it, and it’s needed when the place fills up. The beer selection is limited, but nicely done, Birra Messina a real standout.
The back bar is adorned by many nectarous bottles. Aged Grappa and Sazerac Ryes are obviously firm favourites of the boys behind the wood. A couple of special cocktails are chalked up, a twenty something bottle winelist as well.
I stuck to the beers and more than a couple of Negroni’s with the gin changed out for a blanco tequila. Nicely turned out. The pricey but oh so luxurious highlight for me was a Sazerac, whipped up with Thomas Handy’s Sazerac Rye.
Worth the trip, especially if you haven’t yet visited Melbourne and seen what real hospitality looks like. Don’t worry too if you get stuck upstairs drinking, the tasting plates are, well, tasty.
182 Campbell St, Surry Hills, Sydney. 0416 096 916.
On Google Maps, here.