OTiS brings native-heavy cocktails, a hefty happy hour and top-notch sambos to the former Golden Gully space.
March 14, 2023
Leichhardt favourite Golden Gully is no more, with the building previously occupied by the small bar now home to bright neighbourhood cocktail haunt Otis — and its hefty sandwich menu, carefully curated drinks list and all-star bar team.
Behind the welcoming drinking hole is Conor O'Brien and Dan Teh. O'Brien has previously worked across a who's who of acclaimed Sydney bars including Baxter Inn, Burrow Bar, Earl's Juke Joint and Tio's Cerveceria, while Teh has been behind the bar at The Little Guy in Glebe for the past four years. Joining them is Kelsey Blacksmith (ex-Baxter Inn, Rosenbaum & Fuller and Doss House), taking charge of Otis' front of house.
The space has been kept relatively similar to Golden Gully, with the biggest change being a new bright orange coat of paint. You can still find a sunny streetside spot to enjoy a schooner or hide away with a glass of wine in the newly refurbished upstairs lounge area.
The cocktail menu is carefully curated to create a fun mix of standards and intricate creations. Making good use of the team's wide range of mixology experience, the opening menu features plenty of native ingredients, as well as techniques you'd expect from a lavish CBD bar such as foams, fat washing and house fermentation.
You can also expect a themed section of the drinks list that is sure to change regularly. Kicking things off is the All Day Brekkie cocktails, including concoctions like a banana bread old fashioned ($22); a tequila, peach, pepperleaf and DOOM JUICE spritz ($19); and the Crunchy Nut ($22) which combines Johnie Walker Black, native black tea, lemon myrtle, Bizzarro, Crunchy Nut cereal, milk and lemon.
Accompanying the cocktails is a stocked fridge of natural wines, local craft beers and seltzers, with the ever-evolving vino list placing the spotlight on small, local and inventive producers.
On the food menu, sandwiches take pride of place. Highlights include a porchetta roll ($24) utilising pork from Whole Beast Butchery in Marrickville, sun-blushed mayo and salsa verde; and a whopping seven-cheese toastie ($17) brought to life with truffle mayo and pickled red onion. Head in on a Sunday and you can cure your sore head from the night before with the bar's bloody mary and toastie combo for just $20.
That's not the only deal you'll nab here on Norton Street. There's also a sizeable happy hour running from 5–7pm Tuesday–Saturday. Across these two hours five days a week, all pints are available for schooner prices, and two of Sydney's absolute favourite cocktails — negronis and Tommy's margaritas — are both available for just $12.
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