Curated: Menzies Bar, Sydney’s delightfully new hotspot

The team at The Point worked tirelessly through lockdowns, meticulously planning the opening of Menzies Bar down to a T, and now we get to reap the benefits.

This intimate bar boasts a produce-driven bistro-style menu that’s a marriage between classic European bistro fare and progressive contemporary dining. Helmed by Executive Chef Joel Bickford (previously of Aria), the team at Menzies experiments with modern twists on beloved bistro classics, and the amount of heart and attention to detail poured into the dishes here is evident from the very first bite you take.

“We’ve sourced beautiful produce to incorporate into stunning dishes across the bistro menu. The menu showcases exciting and interesting dishes, as well as bistro classics, so there’s something for everyone to enjoy.” Joel said.

No matter whether you’re popping in at lunch, for a dinner date, mid-day bite, or late-night supper, Menzies has got you covered with a delightful range of both shared and large plates.

If you’re peckish but not quite in the mood to take on an entire meal with your drinks, their smaller plates promise satisfaction no matter the time of day. Take your pick from the likes of Spanner Crab crumpets with sweet corn and lardo, Yarra Valley salmon roe with EVOO dressing, and a slow-fermented sourdough toastie with Fontina.

For something a little heavier, order their Coral Trout with Tropea onion, caponata, and olive mascarpone, or spring for their vongole with fermented chilli linguine that will set you up for plenty of drinks long into the night.

And you’ll definitely want to keep the glasses flowing here – the drinks are guaranteed to be top-tier, with an extensive wine list pored over and written by Wine Director Shun Eto (previously of Ovolo and QT Sydney). Incorporating both new world and vintage wines, family-based producers head the way on this list. Emphasis on producing wine organically, biodynamically, and with sustainable viticulture plays a heavy hand.

Wine isn’t the only thing Menzies dabbles in; the cocktail selection here has only one goal in mind: fun. Josh Reynolds (ex-Dolphin Hotel, Scout) is the in-house resident cocktail expert, and his cocktail list is chock-full of vibrant concoctions best designed for knocking back one after the other.

Take a gander at their signature cocktail ‘In-Cider Trading’ featuring scotch, coffee, fig, cider caramel, and smoked honey, or if margs tickle your fancy, order a glass of the ‘Silician Margarita’ with tequila, limoncello, Sichuan, and fresh lemon – a failproof fan favourite adopted from Dolphin Hotel, Surry Hills.

Did we mention there’s daily Martini Hour? Drop by any day between 4pm and 6pm to enjoy Martinis stirred through icy shards cut from huge countertop ice blocks. You can even get a serve of fresh lobster rolls to go along with your drink but run, don’t walk – they’re only available in limited quantities daily. Martini Hour at Menzies marks the perfect end-of-work-day ritual to match your start-of-the-day coffee run.

At Menzies, come with a thirst for a repertoire of drinks with all the favourites you know and love, and fresh faces in the line-up vying to be your new go-to. Shun says, “Writing a wine list in lockdown has been the hardest task I have ever completed in my hospo career, however, it gave me time to think and put all my heart into writing the best list I can for our guests once we open.”

Shell House’s facelift is nothing short of impressive: the fit-out is a resplendent blend of old-world European grandeur and the heritage and character of the building. Behind the stellar makeover lies a collaboration between renowned names in the Sydney design scene – Interior Stylist Anna Hewett and Woods Bagot Architects.

Picture dark shades, warm lighting glinting overhead, and a sleek bar with an overhead hamper housing 1300 spirit bottles. Light streams in through the cast window that spans the length between Carrington and Margaret street, and a marble fireplace crackles as you cross the mosaic tumbled marble floor to settle into their grape leather booths. The tiles and tables here are all bespoke, designed by local artist Mikey Freedom.

So the next time you’re craving a solid drink in a beautiful space (which let’s be real, is all the time), grab your mates and make a beeline for the Menzies for the full experience complete with a rotation of resident DJs spinning tracks in their handcrafted timber DJ booth.

Must have at Menzies Bar? Dish Cult recommends the $36 Coral Trout with Tropea Onion, caponata and olive mascarpone