Archie Rose might be known for producing some of the city’s best booze, but now you can add exciting food to the list of reasons to visit.
The Rosebery distillery has launched a new bar menu, and it’s recruited a handful of friends to help.
From Continental Deli it will source mussels in chilli oil – caught in South Australia’s Koinkawooka and canned by the Newtown crew in Sydney – along with Yamba sardines preserved in citrus and served with Iggy's bread. There’s also braised green beans, and its Fremantle octopus served in a paprika-heavy Galician sauce.
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SUBSCRIBE NOW“It's a nice upgrade to our food offering and we're supporting some really great businesses,” says Archie Rose’s head of hospitality, Harriet Leigh.
One of the city’s best cheesemakers, Kristen Allan, is preparing soft cheese rolled in ash she's got from Ester, in Chippendale. She’s also taken some spent juniper from Archie Rose to create products.
“Kingsmore, the butcher next door in The Cannery, is making us pate and sourcing some fantastic charcuterie, too,” she says.
And what’s the best food and drink combination? “It's got to be the Neighbourhood Negroni,” says Leigh. “It's our Distiller's Strength Negroni with a honey-distillate spritz on top. It's the best Negroni in the world. Legit. Order and drink with our sardines – yum.”
The new menu is available now.
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