Henry Sugar

Set within Carlton’s leafy Rathdowne Village, Henry Sugar is the kind of bar and eatery every neighbourhood should have – sophisticated yet relaxed, with a refined food and drink offering.

Behind it are co-owners Michael Baker, previously a chef at Fitzroy’s Hell of the North and acclaimed Spanish restaurant El Celler de Can Roca , and Daniel Mason, who's resume includes time behind the bar at Joe Taylor , Cookie and the Toff in Town.

Though there’s some seriously good cooking on the menu, there’s a sense of fun to it all. Australian twists are given to classic dishes, and there’s a huge focus on native ingredients. Produce is sourced as locally as possible.

Native ingredients also feature heavily in cocktails: strawberry gun, wattleseed, mountain pepper leaf and more. The wine list is exclusively minimal-intervention and backed up by small-scale breweries on the beer side.

Baker and Mason kept the fit-out simple, with a charcoal-coloured concrete bar in the centre of the space and a fireplace that roars in winter. When it’s warm, the bustling terrace is the place to be. DJs spin vinyl four nights a week, adding a casual vibe to this polished neighbourhood spot.