Henry Lee’s Bar has is opening the doors to their new bar space this Friday, December 6th, with new snacks, cocktails and bespoke G&Ts.
Redfern’s Henry Lee’s was quick to make itself known on Sydney’s brunch scene when they first opened back in June 2016. Fast forward three years and they’re now expanding their reach with a new sibling venue, Henry Lee’s Bar. Taking up residency in the old Cake Wines Cellar Door in Eveleigh Street’s Creative Precinct, this new after-hours hangout focuses on flavoursome bar snacks and seasonal cocktails.
This new space is set to be all about collaboration, bringing Sydneysiders an innovative drinks menu in partnership with some of the best distilleries and producers from around the globe. The focus of the new Henry Lee’s Bar is undeniably all things botanical. The crew have teamed up with some of the world’s best gin producers to create a drinks list designed to delight drinkers. The bar will feature an ever-changing list of deconstructed G&Ts with infusions such as Blood Orange, Cucumber and Mint, Saffron and more.
But gin isn’t the only thing on this bar menu. Sample your way through a selection of great wine from fresh and vibrant whites to juicy skin-contact rosés as well as light fun reds. You’ll also find a selection of local craft beers plus a strong line-up of cocktails including a Vanilla Chai Old Fashioned ($18), Australian Negroni ($18) and even a Kiwi and Japaleno Margarita ($18).
Once you’ve worked up an appetite, get ready to snack your way through a selection of sharing plates. Start with Brickfields Bread and Italian Marinated Olives or dive into a plate of Pacific Oysters and Raw Tuna Tostadas. In the mood to graze your way through the evening? Make sure to order their Grazing Board ($19) with whipped goats curd, buffalo milk blue, aged cheddar, rosé marinated figs, brickfields fig and raisin crispbread.