Sydney's First Dedicated Vermouth Bar Banksii Opens at Barangaroo

Sydney abounds in whisky bars, gin joints and wine libraries. But, until now, vermouth — that ancient potion of mystical, medical qualities — hasn't received its own shrine. Enter Banksii, a brand new bar and bistro dedicated to vermouth, which has just opened at the harbourside Streets of Barangaroo precinct.

Vermouth has had somewhat of a revival in Sydney this year, and Banksii solidifies its place on the city's figurative back bar. Run by Bar H's cracking team — chef Hamish Ingham and sommelier Rebecca Lines — the new venue will be open for lunch, dinner and drinks seven days a week. Aperitifs, ahoy.

On Lines's drinks list, you'll find no fewer than 40 vermouth options. Drink 'em straight, drink 'em on ice, drink 'em while howling at the full moon and drink 'em in cocktails. In short, drink 'em anyway you like.

"Vermouth has an exceptionally long history and by the 17th Century was incredibly popular in Europe and England as an aperitif," said Lines. "There has been a recent rediscovery of vermouth and we'll be focusing on it being served straight as an aperitif and in a tight cocktail list, focusing on classics such as martinis and Negronis."

Vermouth not your thing? Get into the 100-strong wine menu, emphasising both homegrown and Mediterranean wines.

Meanwhile, chef Ingham — ex-Bar H, Pier, Becasse, Flying Fish and Billy Kwong, and 2004 Josephine Pignolet Young Chef of the Year — has been busy coming up with contemporary dishes that combine Mediterranean influences with Australian botanicals. By the way, in case you're wondering, the name Banskii is not in homage to the homonym-nal street artist, but to Sir Joseph Banks, Australia's first European botanist.

Ingham will be serving up his creations noon and night. The offering will be all about keeping things light and fresh, with star dishes including grilled prawns with curry leaf butter and pickled turmeric, kangaroo carpaccio with pickled radish and nasturtium, a botanical greens and cheese pie, and a glazed roasted half duck with red vermouth-soaked native plums.

"I've had a great time incorporating botanicals in new dishes and I'm really happy with the menu we have developed and am excited for people to experience it," says Ingham. "We have a lot of ingredients on the menu that people may not have heard of that we want to showcase in an exciting and accessible way."

Luchetti Krelle has taken care of design matters, making the most of the waterfront location by incorporating indoor-outdoor seating for 200 people and drawing from 18th century ideas (because that's when Sir Banks was around). They're the design firm responsible for the aesthetic wonders of Bar Brosé, the new Tilbury Hotel, ACME, Cronulla's Blackwood Pantry and The Butler, among others.

Banksii joins a slew of other eateries that have opened down at Barangaroo over the last few months, including Belles Hot Chicken, Lotus, Cirrus, Zushi and The Rabbit Hole.

Banksii is now open for lunch and dinner at 33 Barangaroo Avenue, Barangaroo South. For more information, visit banskii.sydney. 

By Jasmine Crittenden and Lauren Vadnjal.