Blue Caboose Bar & Dining
Blue Caboose is a flurry of blue tones, velvet upholstery and cocktails.
The cocktail list is by Alex Clark (Lobo Plantation, QT Sydney). Infusions are king; vodka is flavoured with prosciutto and peppercorns, bourbon with apple tea. A musky, smooth Money’tenegro is heightened with a charred half-lime. A goblet of bright-orange St Moritz Spritz is enhanced with coconut Yakult, mandarin and thyme.
The menu is inspired by the 21 countries bordering the Mediterranean, and it changes seasonally to try out different national inspirations. There has been skewered prawns or kafta on beds of pureed roast capsicum adorned with edible flowers. And Dukkah-encrusted calamari and truffle arancini. The tabouleh is the standout, though: tart and zingy.
The space is blue and green and there is a mural of palm fronds along one wall. Velvet loveseats sit alongside stools and wooden chairs, and pendant lighting frames the bar. A single piece of blackbutt features as the bar-top. Geometric tiles from Scandinavia offset the foliage throughout the space.
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