Blue Flamingo promises top-notch hospitality, without a shred of self-seriousness. Pink flamingos, potted palm trees and neon lights are studded around the huge outdoor area, while lively mariachi and salsa blasts from the speakers (or, if you’re lucky, a live band).
Bar manager Nick Harris knows how to shake a world-class drink. The small bar stalwart has managed and worked at top Melbourne bars such as Black Pearl and Madame Brussels, as well as Shanghai’s revered M On the Bund.
The cocktail list is heavy on rum and tequila, but uses often overlooked liquor to dazzling effect. Try the Pink Dolphin Sangria, a sweet and summery cocktail with rose, brandy, vanilla and hibiscus. Or the Palm Springs Cocktail, with gin, vermouth, cardamom and tropical fruits.
The menu changes regularly takes its cues from Latin American street food. Think street corn with manchego; slow-roasted pork sandwiches and Jamaican-style jerk chicken. The ingredients are fresh and likely local, sourced from places such as Kailis and cult butcher, Mondo.