Hendriks
A cognac and wine bar with giant jaffles on the lower north shore.
Overview
A new small bar has arrived in Crows Nest and it's specialising in something a little different for the lower north shore: cognac. Hendriks has more than 30 cognacs from around the globe, as well as cognac-based cocktails and a 100 bottle-strong wine list.
Hendricks is run by Crows Nest locals Jakob Overduin and James Knight (who own a creative agency in the same building as the bar) and named after Overduin's father — a big lover of the bar's namesake booze. The duo has signed on Edward Wright as the venue's bar manager, who previously worked as a personal butler at The Goring in London serving some seriously high-profile customers.
Steven Woodburn
For those who are already into cognac, the small bar offers some extra special drops, such as Frapin VIP XO Grande Champagne, Hennessy XO and a 20-year-old Frapin Millésime Premier Cru Grande Champagne. These nips will cost you a pretty penny, though, ranging from $32–42 a piece.
Those new to the French brandy can test the waters with one of the 24 cocktails, including three made with Hennessy: Hendriks (Cointreau, Fireball, fresh orange and pineapple), the Between The Sheets (rum, orange curaçao and lemon juice) and The Major (grapefruit and lemon juice, house-spiced honey syrup, basil and chipotle powder). Apart from the cognac-based sips, you'll find riffs on classics like an old fashioned and a gingerbread espresso martini.
Steven Woodburn
The extensive wine menu also offers a whopping 23 by the glass — and even more on Sundays, when early-birds can choose to open any bottle to enjoy by the pour. To pair with the wine, there's a six-cheese board for two, along with charcuterie and small plates like mac 'n' cheese croquettes, cheeseburger spring rolls, chilli con carne empanadas and duck pâté with shiraz butter.
While the snacks are all good and well, the highlight is the giant jaffles, which are made using loaves from Crows Nest local St Malo Bakery. Choose from the cognac-marinated mushroom; cognac-caramelised shallots and cheese; beef patty with aged cheddar; and a chicken, porcini and speck jaffle with cognac comté for between $18–23. All of these are then drizzled with brandy for good measure. Banoffee and Nutella dessert jaffles bring a sweet touch to the menu, too.
Images: Steven Woodburn
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