Hands Down is built for easy and social drinking. 

The Fitzroy bar is the brainchild of Melbourne hospitality hard-hitters Dominic Xavier (ex-manager of Bar Liberty), Hayden Lambert (Above Board) and Manu Potoi (Bar Liberty, Above Board), and run by Alex Boon (Pearl Diver). 

Offering just two snack options – Gildas or chips tossed in a mix of guindilla peppers and paprika – leaves almost all deliberation on what to drink.

There are 12 vermouth- and sherry-focused cocktails with a continental European influence, particularly from the coastal regions of France and Spain, plus two non-alcoholic options.

The cocktail menu is divided into light spritzes, moreish fruity drinks, saltier options and slushies. Drinks include a banana and pineapple cobbler made with Madeira, and a Swizzle starring anise-flavoured pastis and locally produced spirits.

Outside the bar, there’s a 40-seat parklet that runs down Greeves Street. During summer, it’s the perfect spot to sip on a boozy slushie like a herbal chartreuse-spiked lemon granita.

Formerly the site of Bad Frankie, the venue kept the original brass bar with timber panelling, and dropped the high ceiling. The result is a soundscape that feels cosy yet energetic, just right for pre-dinner drinks or relaxed celebrations.