Find blues, soul and cocktails inspired by the notorious historic locals of Potts Point at this neighbourhood speakeasy.
It's clear from the 'Keep Sydney Open' sign posted in the doorway — Jangling Jack's couldn't care less about lockout laws.
This New Orleans-inspired "dream bar" from owners Orlan Erin Raleigh and Jon Ruttan (founder and former owner of Mojo Record Bar) has actualised into Sydney's own dream venue, boasting a relaxed vibe, a cocktail for every palate and a solid late-night menu that seamlessly serves snacks, share plates and even a full-on steak dinner ($28). It's dimly lit and moody in all the right ways, while appealing to crowds from suburban dads (self-proclaimed, by the way) to Kings Cross regulars. The narrow space stretches back along the gorgeous bar, lit with speakeasy-style lamp shades and surrounded by 1930s blues posters. Patrons have the option to sit at high tables, lounge in the back booths or take advantage of the best spot in the house and dine at the bar. In all aspects, this place is cool without being pretentious.
It's really no surprise from this ace team; Raleigh and Ruttan have got bar manager Adam Cork (ex-The Hazy Rose) working alongside ex-Fat Rupert's chef David Ferreira, who serves food until 1am. He's a regular legend in our books for just that reason.
Speaking of, the fried chicken is every bit as good as it's cracked up to be ($18) — succulent, boneless meat with the perfect crunchy skin, then smothered in honey butter and balanced with a creamy citrus coleslaw. It's some of the best fried chicken in Sydney. Order it with the burrata ($18), which is fresh as and served on a bed of seasonal summer produce — including slices of grapefruit and orange — which helps cool you off on those particularly humid Sydney nights. For mains share the mussels ($25), which come perfectly steamed in a white wine, garlic and onion broth, along with a side of charred bread for dipping, of course.
The only draw back to Jangling Jack's is the lack of craft beer, but the cocktails more than make up for this. Even the classic margarita — which so many bars in Sydney do horribly wrong — is a bang-on; it's perfectly sour and salty with the requisite tequila backbone. The Moscow Mule packs a fresh ginger punch, while London Calling is equally tart and citrusy ($18 each). All of the above are super refreshing, which is greater proof of how in-tune the bar staff are — they continuously made cocktails flawlessly suited our palate and body temperature. If the cocktail menu overwhelms you, your best bet is to ask the bartenders, who seem to always have a few off-menu options to flaunt — like Final Ward, a twist on the classic gin drink The Last Word, which uses whiskey and chartreuse bitters to make an even better version of the drink.
Anyway, we've raved enough. You get it. Just go here — we're sure you won't regret it.
Images: Diana Scalfati
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