Kingston Public Bar & Kitchen
Luigi “Gigi” Galuppo took the reigns of Kingston Public Bar & Kitchen in late 2016. He’s a Sydney after-hours stalwart who’s had stints at the former Elizabeth Bay Sebel and Double Bay’s Ritz Carlton.
He hasn’t dulled the bar’s old-style charm, but the offering is more ambitious than ever. There’s an extensive list of spirits, including vodka from local Sydney distillery Archie Rose; gin and the unusual “sloe malt” from Tasmanian Nonesuch Distillery; and whisky from Shene, McHenry and Belgrove distilleries. Rare and small-run bottles are the bar’s speciality.
Snacks and more substantial fare have a Northern Italian accent. Galuppo hails from Venice, just like the wild mushroom and porcini risotto, house-made beetroot gnocchi, and Al Gorgonzola Dolce. Order a cheese plate or charcuterie board and Tasmania pops up again. Grandview provides the cheeses, and prosciutto comes from Italian providore, Galloni.
Students and savvy patrons visit for the daily specials – including a generous happy “hour” from 4pm to 7pm.
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