The Den

Gourmet Traveller (Australia) - - Quick Meals -

Fi­nally, a so­phis­ti­cated bar in Tassie where you’re al­most guar­an­teed a spot by the fire­place. The ta­bles out­side are set around two cus­tom-built gas fires; and in­side, a luxe two-storey scorcher with a brass-plated flue takes cen­tre stage. Bar man­ager Etien Celzner is be­hind cock­tails such as the Tas Berry Sour, made with McHenry gin, Pimm’s, Fer­net Branca and a syrup steeped with rose­mary and laven­der for­aged (read: nicked) from front yards in Bat­tery Point.

What to or­der: There’s whis­pers of an off-menu stash of Glaet­zer-Dixon’s La Ju­dith Shi­raz.

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