Jangling Jack’s

Features

bar food

Orlan Erin Raleigh opened Jangling Jack’s with partner Jon Ruttan (ex-Mojo Record Bar). They want it to feel like it’s always been here and you just unearthed it.

Previously Bootleg Meatballs, the space was redesigned by the duo. The bar is made of wood from spotted gums, hand-finished by artist Dan Hollier. Raleigh designed the Victorian-style lampshades, which throw a dim, greenish light over everything, from the leather-lined booths to the mismatched patterned rugs. It’s unpretentious, and feels lived-in and authentic, the sort of place you’d go on a fourth date. Vintage concert posters and album artwork fill the walls.

The wine list is short, but carefully selected. Many cocktails on offer are reimagined versions of classics, such as the Trinidad Sour, a spicy, savoury drink containing an entire shot of bitters with Bulleit Rye, lemon and orgeat (an almond syrup). Another standout is Kiki’s Hummingbird, Milagro Silver Tequila with fresh lime, orange-blossom honey and a sherbert rim.

The menu is approachable brasserie style, with dishes such as king salmon ceviche with pickled eschalot and preserved citrus sitting comfortably alongside classics such as steak frites. The standout is JJ’s Fried Chicken, drenched in honey and butter but retaining a high level of crunch.