Next to Flying Fish on Jones Bay Wharf is Little Fish Bar, a gin garden on the harbour. Since November 15 the space has been sprouting a herb and flower stair garden, lush hanging vines and offering a new gin menu curated by bar manager and gin aficionado, Adrien Charpentier.
Eleven gins are on the Botanical Plot menu. Have them straight up or mixed to your taste. With premium G’Vine (Cognac, France), The West Winds The Cutlass (Margaret River, WA) and Monkey 47 (Loßburg, Germany), classic Hendrick’s, Bombay Sapphire and Tanqueray No.10, there’s a gin here to suit your style.
But the highlight is the Audemus Spirit’s Pink Pepper Gin (France). Little Fish Bar is the only bar in Australia to have it from the limited run of 500 bottles distributed worldwide. Vacuum distilled in a rotovap, Pink Pepper Gin has nine botanicals including pink peppercorns, juniper, cardamom and a honey distillate. We’re told it is best served simply, with tonic. There are also gin cocktails with a medicinal twist (Lady Lavendar, Gin Bramble, Rosemary Winds) served with a wink and a nod in a teacup.
The gin snacks menu comes by way of Flying Fish executive chef, Stephen Seckold. Bites have been created with gin matching in mind – from spanner crab croquettes with fennel aioli to a cider-braised chorizo, tarragon and crisp potato sandwich.
Little Fish Bar Summer Gin Garden will be open from Saturday November 15 to Friday December 19.
Little Fish Bar
Jones Bay Wharf,
19–21 Pirrama Road, Pyrmont
Tues to Sat noon–9.30pm