Bobbie's
The latest addition to the celebrated chef's Double Bay empire brings together top bar talent, live music and a luxe seafood-centric menu, all under one roof.
Overview
Revered chef, veteran restaurateur and bonefide icon Neil Perry has all but single-handedly transformed Double Bay into one of Sydney's buzziest dining destinations. First came Margaret, Perry's mod-Aus post-Rockpool passion project which was recently recognised as one of the world's best steakhouses. Next, there was Baker Bleu, the much-lauded Melbourne bakery that moved in next door to Margaret at Perry's behest to supply his fine diner with top-quality baked goods.
Song Bird — a vast, multi-level Cantonese restaurant — is the jewel in Perry's Bay Street crown, spread over three floors of the heritage-listed Gaden House. But impressive as this mega-venue may be, there's a small yet perfectly formed treat to be found in its basement: Bobbie's, a quintessential cocktail lounge specialising in martinis.
To realise Perry's vision for a chic, cosmopolitan 'tini joint, he tapped his long-time friends, Linden Pride and Nathalie Hudson, the dynamic duo behind famed New York haunt Dante. Indeed, the bar could be considered more Pride's than Perry's, since its name, Bobbie's, is an ode to Pride's renowned grandfather, Australian DJ Bob Rogers OAM, the nation's longest-serving radio announcer who is credited with introducing Top 40 radio programming on 2UE in the late 1950s. In a further nod to Pride's illustrious forebear, Bobbie's will also be a live music venue.
The streamlined wine list sets a celebratory tone with a focus on champagne. Emerging champagne growers, more established champagne houses and sparkling wines from around the world offer patrons plenty of corks to pop.
What Perry venue would be complete without a serious dining offering? The bar menu stars seafood plates and elevated snacks, but also sandwiches — both fresh and toasted. Think Walker's Big Eye Tuna with green olive and lemon salsa, Spencer Gulf King Prawn cocktail with Murray Rose sauce, and CopperTree Farm beef patty cheese melts with gruyere and pickles. Lighter bites lean luxe, with white sturgeon caviar, freshly shucked Sydney Rock oysters and gildas with green olive, anchovy and pickled chilli on the menu.
"We've designed Bobbie's to be a place for people to enjoy at any time of the day or night," Perry shares. "Whether it be for a martini and oysters in the afternoon, a nightcap and cheese plate on the way home, or a full evening of dining, drinking and live music – the choice is yours."
Images: Yusuke Oba
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