Maggie’s Snacks and Liquor

Maggie’s is a buzzing bar with a penchant for cocktails and a zero-waste philosophy. Between the two front rooms, outdoor courtyard and hidden back room, it fits 120 guests. A clubhouse look is conjured by mid-century furnishings including couches and high tops, exposed brick, emerald-green-painted walls dotted with retro advertising posters and a warmly lit bar.

The main draw is the cheeky cocktails list that honours Aussie icons. There’s the Margot Robbie – a bubblegum-pink drink made using pistachio orgeat, Rhubi mistelle, vodka, citrus and moscato grappa, served in a tall cocktail glass with a long and delicate stem. And a nod to a bakery classic in the Vanilla Slice Milk Punch – served in a short glass that uses a whole passionfruit, whisky and clarified milk and served with a burnt vanilla and brioche garnish. The cocktails evolve and respond to what kitchen scraps the bar team can use, with the aim to be as zero-waste as possible. Other alcoholic drinks like wine and beer are also available.

As for snacks, the menu draws on Kiwi flavours. Find ika mata (a staple raw fish dish from the Cook Islands), pickled mussels with paraoa parai (Māori fry bread) and a vegan lasagne topper (a version of the popular NZ snack food produced by Four ‘N Twenty) that’s made with three-mushroom ragu and a soy milk bechamel. For dessert, there might be apple shortcake served with kiwifruit sorbet.

The venue is run by a hospo supergroup that includes Kaidee Grzankowski, Mulberry Group director and hospo heavyweight Nathan Toleman (Square One Rialto, Lilac Wine Bar), Scott Blomfield (co-owner Pie Thief, ex-Supernormal), Alejandro Archibald (Lilac, Nomad Melbourne) and Jessica Spooner.