Bar Jayda
Shane Delia's sophisticated cocktail den brings old-world glamour to a CBD laneway.
Overview
Tucked away on the quietly charming Bond Street next to sister venue Maha, Jayda feels like stepping into a glamorous old-time jewellery box. Through the entrance marked by a glowing red canopy overhead, you'll find a sleek, dimly lit cocktail den and private event space that feels like the perfect fit for the 1930s art deco building in which it lives.
The front room is dotted with dark high-top tables and anchored by a curved bar clad in a dramatic deep green, finished with a top of black marble. It's intimate without feeling stuffy, just as suited to a cheeky post-work stop as it is to a vibey date night. The vibe becomes slightly more convivial at the venue's rear — through a corridor framed by elegant archways lies a salon inspired by European cigar lounges featuring plush velvet sofas and low tables.
The cocktail list is playful and bold, featuring Middle Eastern flavours alongside modern cocktail-making techniques. The Espress Yourself feels like a grown-up espresso martini, a mix of Martell VS cognac, Havana Especial rum, pineapple, espresso and whey, which is clarified and served over ice. For something silky and decadent, the Pomegranate Sour combines pomegranate liqueur with vanilla vodka, citrus and egg white, while the 5* Arak Hotel is an intriguing combination of Vansetter vodka, pisco, vanilla arak, rockmelon cordial and cucumber. There's also a tight wine list featuring a roll call of the best drops from cellars across the Maha stable.
Of course, being a Shane Delia venue means that food takes equal billing at Jayda. The menu pays homage to its adjoining sister venue, showcasing some of Maha's most celebrated dishes over its two decades of service. Small plates include smoked hummus with spiced lamb and pine nuts (which can be mopped up with the 'high-rise' za'atar-flecked focaccia), chemen-cured kingfish dressed with smoked aleppo pepper and preserved lemon and duck and apricot kibbeh. If you're planning a longer stay, you can take your pick from larger dishes like slow-roasted lamb paired with green olive tabouleh and Turkish manti dumplings swimming in spiced butter and garlic yoghurt.
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