Overview
Lovers of quality vino, make Bibo Wine Bar in Double Bay your next stop. This beloved Sydney bar is brought to you by two Guillaume expats: head chef Jose Silva, who ran the kitchen at the previous incarnation of Bennelong, and restaurant manager Jonathan Mallet, formerly of Guillaume in Paddington. Pooling their years of fine dining experience, Silva and Mallet decided to focus on premium quality (yet not too pricey) Mediterranean dishes, with an emphasis on Portuguese food — which Silva grew up eating and cooking. "It reflects the way I like to eat," Silva says. "You can come in for a snack and a glass of wine or a full meal."
"Every wine chosen is from a different region, with a different climate, soil type and tradition," says Mathews. "We are offering guests a selection from the best sites in Australia and around the world." In addition, Bibo Wine Bar has exclusive access to a very special private cellar, containing a selection of aged Australian Shiraz, Cabernet and Cabernet blends, including a small collection of Penfolds Grange vintages 1980, 1982, 1983 and 1984.
"We have compiled a special museum release section in the wine list and have begun our own provenance program. This will allow us to list a wine at its ideal drinking age and ensures that guests are drinking wine that has been kept under optimal conditions," Mathews says.
But the food at Bibo Wine Bar is equally impressive. Head chef Jose Silva has created a menu that honours his Portuguese roots with a modern Mediterranean twist. Be sure to order their iconic flambé chorizo with pimento if you are feeling fiery.
Bibo's New York-inspired interior — layered with dark wood, marble and textiles — is the work of Paul Jones of PJ Architects. The main bar overlooks leafy Bay Street, but there's also a large outdoor terrace and an upstairs private room.
Information
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