Spring

A perfect night at Spring kicks off with dinner downstairs in the 120-seat restaurant. Everything on the menu – including Emu Point oysters, lobster rolls, zucchini flowers with labneh and burnt honey, rigatoni alla vodka, and Wagyu sirloin – is designed to be shared by groups of revellers.

With a venue of 450 people, there isn’t time for cocktails to be too “bartendery”. Instead, the focus is on creating fun, high-quality drinks at speed. The Mango Margarita with Rooster Rojo Blanco tequila, house-made mango syrup and a cumin salt rim is an easy choice on a hot night. The upstairs bar serves boozy slushies to cool you down after a stint on the 250-person dance floor. And there are glass teapots with shareable cocktails like pink strawberry gin and tropical spiced rum.

Elsewhere, you'll spot neon light installations, botanical wallpaper, DJ booths and a six-metre-tall artificial wisteria tree that sprouts up from the ground-floor restaurant. The sprawling spot is thanks to a collaboration between Sneakers and Jeans hospitality group and the team behind the Seasons festival pop-ups.