Goodwater
Drinks, eats and American whiskey until late.
Overview
Goodwater is Melbourne's rendition of a modern American cocktail bar, drawing inspiration from the vibrant cocktail scenes of cities like Brooklyn, Washington DC and New Orleans. This isn't an American-themed honky tonk. It's a classy cocktail joint with lots of American whiskies — about 200 bottles, including rare bottlings.
The bar is the brainchild of a bunch of whiskey fiends and cocktail connoisseurs led by Nathaniel White (Bar Margaux), with drinks communicator and bartender Cara Devine (Bomba), drinks writer and bartender Fred Siggins (Whisky & Alement, Black Pearl and the now closed Kodiak Club), Yao Wong (The Elysian Whisky Bar), bar manager John Hallett (The Everleigh), April Hudson (The Keys), and Kia Rasteh.
The American references extend beyond the drinks list and continue through to the menu with peculiar yet delightful versions of po' boys, including a classic shrimp and General Tso's chicken or eggplant. You can also snag southern style fried chicken, buffalo chicken ribs, sherry French onion grilled cheeses, potato salad with bacon bits and deep-fried pickles.
Echoing the focus on American whiskey, the cocktail menu at Goodwater showcases inventive concoctions infused with American influences. Noteworthy mentions include the espresso martini on tap (dubbed a 'baby Guinness') and the Frozen champagne Old Fashioned made with whisky from local distiller Starward Whisky.
Information
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