Bar Nina

Overview

Situated on the corner of Crown and Stanley Street, Bar Nina features a menu full of Italian-inspired dishes set alongside a classic cocktail list and craft brews. Owners Rebecca O'Shea and Jeffrey Sue have enlisted the help of Head Chef Luke Davenport in crafting the Bar Nina menu. Formerly of two Michelin star English restaurant The Ledbury, Davenport brings his expertise to Sydney with a menu full of pasta and plentiful share plates.

Diners can select from a range of pasta Davenport hand creates every day — from fettuccine with slow-cooked duck ragu bianco ($29), to a prawn spaghetti ($32). Groups looking to sample the menu will find plenty to share, including Sydney rock oysters ($5 each) or pork and veal terrine and mostarda served on sourdough. If you venture away from the share plates and pasta, you'll find heartier meals like a vegan caponata paired with king oyster mushroom and pearl barley, or a whole baby snapper ($34).

The drinks list centres around an extensive cocktail menu containing tried-and-true classics alongside a few of Bar Nina's own creations. Keeping with the southern European theme, you'll find a Mediterranean G&T made with Cinzano 1757 and Four Pillars olive leaf gin, or the summery electric blue La Nina, featuring two types of rum, orgeat, lime and blue curacao. Cocktails are $17–19, but those that head down between 4–6pm each day can score an affordable selection of happy hour drinks including $7 Pirate Life tap beer, $10 margaritas and $10 Aperol spritzes.

The fun doesn't stop at happy hour though, with bottomless brunch on offer every Saturday and Sunday. The boozy brunch can be booked between 11am–3pm on weekends and for $59–79 comes with two hours of drinks alongside a set selection of highlights from the Bar Nina menu.

Truly a jack-of-all-trades, Bar Nina is open from 8am each morning, serving The Little Marionette coffee to CBD workers and early risers looking for their caffeine fix. Pastries are also on offer each morning for commuters to snack on, before the full menu becomes available from midday on weekdays and 11am on weekends.