A striking 7.5-metre-long brass bar commands the otherwise entirely black space at Maker. Hanging porcelain pendants drip light onto the slowly oxidising bench, a daring but auspicious choice for such a small room. Matt Eagle of ME Architect designed the 18-seater where the drinks menu is short, sharp and changes monthly – as does the bar food.
The creative cocktail list designed by bartender Edward Quatermass expertly pairs seasonal flavours and unusual ingredients with homemade liqueurs and local honey – take the G&T with native quandong and finger lime; or the tequila, watermelon, artichoke and lime mash-up. A neat wine list offers most by the glass and surprisingly, there’s XXXX on tap.
Food is prepped at neighbouring Gauge (both are owned by Jerome Batten) then cooked and assembled before your eyes on the bar. The resident chef changes every month or so, but their menus are always a match for the top-notch cocktails.
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