It’s a mind-blowing rundown, including the Rauch Alici (smoked porter with anchovies), Benatar (bitter-sweet stout), and the Flat Benatar (a hand-pumped, “low-carb” version of the Benatar), to name just a few. The lads have fitted out a dance floor at the far end of the bar.īank Street Social will be open to the public from July 19. Food won’t be a focus, but there will be some platters to share. “We have just about everything that’s being made in Australia at the moment,” Campbell said of the spirits menu.ĭrinks are rounded out by American whiskeys and Caribbean rums. Local spirits are also prominent, with a big range of Australian-distilled products, from Tasmania’s single-malt whiskeys to gin from Kangaroo Island. The bar has a heavy emphasis on South Australian beer, cider and wine – in fact, that part of the drinks list is purely South Australian. A rustic brick wall looks like it’s always been there, but in reality, Campbell and his partners, friends and family carried every one of the 7000 bricks down the stairs.
The heavy wooden beams were from an old granary in Queensland and wonderful steel light fittings are from the US. You descend a couple of flights of stairs before entering a whole different world, inspired by the prohibition bars of Manhattan.Ĭo-owner Campbell, a doctor at the RAH, did much of the design work himself, with initial help from architect Claire Kneebone.
Bank Street Social is the first hospitality venture for three mates – two young doctors, Shaun Campbell and Tom Paxton, and an electronics engineer, Simon Orders – who have given a long-vacated old restaurant space a moody, turn-of-the-century feel.Įntry is via double-wooden doors just around the corner from Hindley Street.
0 kommentar(er)
