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FOOD & DRINK

About Time Pop-Up Bar

Sip Frosty Fruit slushies and eat roast lamb damper rolls at this limited-time bar in Sydney's CBD before it's demolished to make room for the new metro line.
By Ben Hansen
October 18, 2021
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By Ben Hansen
October 18, 2021
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About Time is a new pop-up bar embracing the idea that nothing lasts forever by opening in a soon-to-be-demolished building in Sydney's CBD. Situated on the corner of Hunter and Bligh Streets, the venue opens from Wednesday, October 20 until the site's demolition in late 2022 to make way for the new Hunter Street metro train station. So it will go out with a literal wrecking ball. That's proper rock and roll.

About Time is the baby of seven hospitality veterans, pulling together experience at a slew of Sydney venues including Opera Bar, The Baxter Inn, The Gidley and The Roosevelt.

The menu is centred around an ever-changing drinks menu and simple slow-cooked and coal-fired dishes with an affinity for fun twists on Australian culinary classics.

Think boozy versions of the servo slushie including Irish coffee and Frosty Fruit flavours, plus roast lamb sandwiches and the classic combo of Jatz and French onion dip made in-house. The lamb sandwich will be sourced from family farms in NSW and slow-roasted over coals before served on a damper roll from St Malo Bakery and topped with mint jelly.

A rotating list of wines will also be on hand, with the bar's owners giving themselves the freedom to chop and choose selections for the drinks list depending on supply and what they're enjoying. Nothing lasts forever, after all.

"Expect to see cracking examples of Australian wine alongside delicious European drops on a rotating list," partner Shannon Ponsford says. "If we can only get a few cases, when it's gone – it's gone!"

Spritzes on taps and an array of inventive cocktails cap off the About Time drinks line-up. According to co-owner and award-winning bartender Jono Carr: "The cocktails will be fun and approachable, made with care, using high-end spirits, quality ingredients and forward-thinking techniques."

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