Charlie Parker’s is the darker more mysterious space in the venue that also houses Fred’s, the restaurant upstairs. It has a basement feel to it but because the back wall is a window, it's open and feels spacious. The fit-out uses dark woods, leather, rugs and a bar that looks like it has been there forever.
The atmosphere may be different to the seasonally driven, Farmers’ kitchen atmosphere upstairs, but it has the same philosophy: an end-to-end approach to using produce. The bar works with the local producers that supply Fred’s, who tell staff what’s best and in season for the cocktail ingredients. The same applies to the spirits, wines and beers. The cocktail menu doesn’t have drink names; instead it’s a list of ingredients. Despite this it’s still a neighbourhood bar, and the drinks are familiar.
Charlie Parker’s serves plates of charcuterie that has been made by the Fred’s kitchen. There are also cheeses, almonds, olives and small share plates such as wood-fired flat breads with creamed garlic, chilli and kale; salted-beef croquettes with mustard; and baked fetta on lemon leaves with roasted grapes and bread.