Bloody Marys have long been a staple of boozy brunches, prized for their supposed ability to ward off hangovers. Plenty of places around Sydney mix a good one, but we’ve never seen anywhere do it like this – not even Bloody Mary’s, a bar devoted to the iconic drink.
Darlinghurst pub the East Village is now running weekend brunch services on its rooftop – which include a bottomless, make-your-own Bloody Mary station. Start with one of four base spirits (vodka, tequila, gin or white rum), choose your juice (red, green or clamato) then get creative with seven hot sauces and 30 garnishes, including pickled onions, cornichons, celery, basil, baby corn, grapefruit, olives, twiggy sticks, bacon and prawns.
“Everyone’s pretty precious when they’re hung over,” says co-owner Locky Paech. “This gives them the opportunity to have their drink exactly how they like it.”
It’s $18 per Bloody Mary, or $40 for a bottomless, two-hour run. Other cocktails will also be available to buy on their own, including chai Espresso Martinis and peach Mimosas.
The team will be keeping things upbeat with the tunes turned up loud. In March the playlist was all about cheesy ’80s love ballads, however it changes from month-to-month, whenever inspiration strikes.
Lest the booze and sunshine get the better of you, there are water misters, umbrellas and a fully retractable roof in case of rain. Chef Richard Pattenden has also worked up a menu of healthy and not-so-healthy choices. Its nine dishes include breakfast carbonara; fried chicken and waffles with chilli-maple syrup; a vegan bowl packed with veggies; and a mango and papaya smoothie bowl.
“We’re catering for the guy who’s had a huge night, sitting with his partner who’s just been for a morning run, or the other way around,” Paech says.
Brunch at East Village runs from 10am to 2pm every Saturday and Sunday from March 10. Bookings are essential.
234 Palmer Street, Darlinghurst
0431 622 944
Mon to Sat 11am–midnight
Wed to Fri 5pm–midnight
Mon to Fri 11am–10pm
Sat & Sun 10am–10pm
This article was updated on May 25, 2018.