Spritz Bar - CLOSED
A Chippendale rooftop bar slinging a whole menu of spritzes and Sicilian-style bar snacks.
Overview
Summer may be ending, but it's spritz season all year-round in Sydney. The newest venture to place this Italian cocktail in the limelight is Spritz Bar, a new rooftop joint in the Kensington Street precinct.
The bar comes from Grant Collins, who runs Gin Lane downstairs. It has replaced the terrace space attached to Sicilian restaurant Olio and now combines Mediterranean hues of navy blue and white with bright green tables and umbrellas, along with exposed brick walls and hanging vines.
At the bar, Collins is slinging a list of 22 cocktails, which is split between aperitivio ($19), signature ($20) and batched drinks for sharing ($26–35). The bar takes the term spritz lightly, instead opting to serve up creative concoctions in even more creative drinking vessels. There's the Spritzed Mule, which is served in a vintage tin can (with gin, PS40 Blackstrap Ginger, fresh ginger and prosecco); the Flower Power Sour, served as a potted plant (with rum, pressed raspberry, elderflower and hibiscus syrup); and the Rooftop Colada, served in a tiki cup and complete with a cocktail umbrella and lit sparkler (with spiced rum, cold-pressed pineapple, coconut cream and lime).
Other, more casual spritzes include Italian blood orange, thyme lemon and honeycomb and rosemary and peach ($19 each). Cucumber and watermelon G&Ts ($19), smoked margaritas ($20) and coconut negronis ($20) are also up for grabs.
For eats, expect bar nibbles that complement aperitivo hour, with the menu curated by Olio's renowned head chef Lino Sauro. Think arancini stuffed with pecorino and saffron, toasted crusty bread stuffed with Sicilian eggplant and fresh ricotta and Italian cheese and charcuterie boards to pick on.
Plus, happy hour gives you $10 Aperol spritzes, $12 espresso martinis and $20 spritz jugs Tuesday through Saturday from 4–7pm and all night Monday from 5pm. Live jazz nights are on the docket in the coming weeks, too.
Images: Trent van der Jagt.
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