First it was farm-to-table dining and now Acre Eatery is bringing the same ethos to its Spritz Bar.
“We have taken what we do in the restaurant and applied it to the bar. We’re not dulling down the offering, but instead we’re making it far more accessible to the locals, especially mid-week,” says executive chef Gareth Howard.
Located on the garden terrace, the drinks will be made with freshly plucked herbs and flowers from the bar’s newly installed hanging garden – bartenders will add them to seasonal cocktails made predominantly with Australian spirits and wines. Those include Tasmania’s 666 vodka, Applewood Baby Malt Whiskey from South Australia and, also from SA, EnVie’s single-vineyard pinot noir, which is used in the Acre Spritz. Aperol is added to the wine, along with either lemon myrtle or kaffir lime triple sec with kaffir syrup. There’s more of that flavour in Acre’s bespoke brew, the Kaffir Lime Pilsner by Wayward Brewery.
Spritz Bar is the inner west’s first farm-to-bar concept, and features a wood-fire oven and Brazilian barbeque, which Howard says will be used to cook its Mediterranean-inspired dishes using produce from the on-site Pocket City Farms. “There’s an awful lot of talent in that kitchen from Europe and South America, and the idea of eating small plates of food like tapas and mezze will play a big part in what we will do,” he says.
Dishes include porcini arancini, wood-fired flatbread with tomato, mozzarella and basil, and salmon with polenta chips.
The bar features natural exposed wood to match the rest of Acre’s aesthetic, but Howard says the new space is more relaxed than the restaurant, which is more of a destination place for special occasions. “[The bar is] where you bring kids on the weekend or have beers with mates.”
Aperitivo hour happens Wednesday to Friday between 5.30pm and 6.30pm, with complimentary snacks and the occasional live acoustic singer or DJ. Breakfast service will remain business as usual, but Howard says a menu is on its way.
31A Mallett Street, Camperdown
(02) 9194 3100
Wed to Fri 12pm–10pm