Already Bartiga, the busy corner indoor outdoor spot on the site formerly held by the iconic Café Perons, is bustling. Co-owned by Charlie Kelly and Head Chef Faheem Noor, Bartiga offers a new modern outlook in Double Bay. The bar menu is standout, with cocktails formulated by mixologist Vincent Valliere, ex-Pelicano and owner at Casa Luna, and wine selection curated by ex-Franca Brasserie’s Alex Cameron.
Cocktails are smooth. Both vibrant and elegant, transporting Sydney bar flies to a relaxed stylish staycation. All the main 'food' groups - Eristoff vodka, Patrón tequila, Bombay gin, Bacardi spiced rum, Dewar’s 12yo whisky - are represented in the Signature Cocktails. Tommy's Revolver ($24) Patrón tequila reposado, Mezcal, mandarin, lime, bird eyes chilli, agave - is a great starting point. Tropic Guru ($24) adds passionfruit, mango, pineapple, lime to Bacardi spiced rum, overproof rum, It's Eristoff vodka, apricot brandy, blood peach, lime, mint to create the house Bartiga Martini ($22) for more tropical bar libations. Premium cocktails take drinks up a notch. As is currently required in the offering of Sydney libations, Australia is well represented in the sourcing of Bartiga gins, including personal favourite Never Never. Though I'd like to see Australian vodka added to the international choices. Best represented is the range of whiskies, from Australian to single malt or blended Scotch, Japanese, and American bourbon.
The Bartiga wine list gives plenty of optons, more than 80 in fact. From well-known names to something a little bit more intriguing. Bartiga splits the white and red bottles into Timeless Drops and Future Classics, And there is a plethora of wines by the glass, from mostly sound Australian and French regions. Bartiga is definitely a super spot to sit and sip.
In 2024, what does modern Australian cuisine mean? Sydney has become the contemporary centre for the new trend of Asian fusion food. And in the last 12 months things are hotting up. Next up on this trend, Bartiga is injecting original oomph into the historically traditionalist shopping and dining district.
The food menu beckons with spiced up Aussie bar food options, or something more substantial for the hungry. What I like when reading the menu is that there is just enough to think about on one page: Small Bites; To Start; To Share; Sides; Desserts. We're in a comfy corner booth so dig in for the night. Bar food appropriate sausage rolls ($14) are perked up with a beef rendang filling and coriander chutney. We bypass yet another Kingfish Crudo, and instead move on to Prawn toast sando ($22) the best thing since sliced bread, and the best prawn toast I've ever tasted. A huge share platter of inventive Tom Yum Boulaibaisse Spaghettini, a feast of creamy style tom yum with mussels, clams. white fish and grilled scampi over the pasta, is only 49 bucks. Desserts continue the fusion creativity, and we opt for Calamansi Italian meringue tart and a Pandan pudding that is described on the menu as a creme brulee.
Here's speculating that this new venue will be a success, because it's different, and cosy with a casually upmarket and elegant vibe. And because bars with interesting snacks are too few and far between. And of course you can turn your Bartiga experience from a sit and sip soiree into a full out dinner with your partner on date night, or for your crew get together. It's ready to be whatever you want it to be.
