The Barrie

Named after owner Chris Garner’s race car-driving renegade grandfather, The Barrie follows in the footsteps of its predecessor Freda's – tapping local musicians to play live music every night it’s open, and offering cracking food and drink options. Like Freda’s, it feels concealed from the world, with raw-brick walls, dimmed lights, and vintage furniture and artworks.

The cocktail menu is both extensive and ever-changing. Your options might include the floral and fruity Barrie’s Estate (gin, vermouth, elderflower, chamomile and cinnamon), and on the more intense side, the Big Raz (Glen Grant Scotch, Tempus Fugit cacao, citrus, bitters and smoked cherry wood). Beers and wines are all Australian.

On the food menu, expect charcuterie from LP’s Quality Meats and bread from Brickfields – both Chippendale locals – and a list of snacks and share plates.

Garner’s first foray into the world of hospitality was at another Sydney institution, Frankie’s Pizza. He went on to manage the bar at Rockpool’s Spice Temple and was the founding bar manager at Employees Only. It was this pivotal career move that solidified his experience and knowledge and gave him the confidence to begin looking for his own venue.

Bar manager Chris Turvey (ex-Employees Only) and operations manager Liam Stanwell (ex-Rockpool Bar & Grill) run the venue alongside Garner.

Most welcome in a post-lockdown, post-lockout world, is The Barrie’s 4am licence. There’s live music five nights a week, with DJs spinning late on weekends.