A multi-faceted bar with a secret whisky room.
November 30, 2017
Electric Avenue is the kind of place you could kick-start your evening, drop by late or hang around all night. Brought to Brissie by Canvas owners Daniel Rodriguez and Bodie Schofield, their former head bartender Nick Royds and carpenter Adam Pykett, the team describe the bar and bistro as "a fun, intimate venue with a few secrets to discover".
Electric Avenue boasts ex-Sourced Grocer chef Will Quartel in the kitchen, whipping up more than just your usual bar food. Whole grilled kimchi-glazed fish, blackened duck breast and black garlic crepes — yes, that's a dessert — are just some of the menu standouts. Lunch includes the Fish and Bush combo of crispy fish and tempura saltbush, while snacks range from pork crackling with pecan salt and pepper and corn husk aioli to crispy cockscomb (that's the top 'comb' on the chicken, in case you didn't know) with spicy remoulade.
Patrons can wash all of that down with their choice of more than 70 wines, or a range of cocktails. Yes, one is called And Then We'll Take It Higher in honour of the track you're still humming as you read this, and features dark rum, sherry, dark chocolate liqueur, house pimento bitters and espresso in an absinthe misted glass.
Electric Avenue also has over five function space options, including a secret whisky room — so consider booking for your next party or work shindig.