Margot Robbie needs no introduction. The actress is celebrated worldwide for her impressive resume and typically Australian, down-to-earth attitude, and lately, it seems that anything and everything she touches turns to gold. Her new gin brand Papa Salt is no exception, and six months after its instant sell-out launch in Australia, we can now taste for ourselves what all the fuss is about. Spoiler: it’s not just Robbie’s involvement that’s selling bottles.
Papa Salt Launch at Azabu Mission Bay
The concept for the brand was the result of five friends (Robbie, Josey McNamara, Tom Ackerley, Regan Riskas and Charlie Mass) with a mutual passion for gin coming together to craft something that complements any soda, tastes great with tonic, and makes the perfect martini. Good things take time, though, and the team went through 59 iterations across five years to perfect what is now Papa Salt — a coastal-inspired libation that perfectly captures the essence of slow and salty days.
Inspired by Robbie’s native Australia, Papa Salt is an easy-drinking gin that celebrates the subtle taste of native Australian botanicals. Flavours are brightened with zesty wax flower, hibiscus and citrus peel — all wrapped up with hints of nutty wattleseed, the mild spice of pink peppercorn and an unmistakable minerality from a hint of oyster shell. Sublime.
To celebrate the launch, Robbie and the team spent an eventful 48 hours in Auckland with Savor, sipping their way through many of our most beloved eateries where bespoke Papa Salt cocktails have been added to menus just in time for the summer season.
The founders revelled in the delights of Azabu Mission Bay‘s flavoursome fare at the gin’s official launch event before embracing Bivacco‘s convivial vibe — gin in hand. Finally, it was to The Rooftop at Seafarers they headed, where they soaked up the sights of the Waitematā Harbour at a private tasting where the bespoke selection of Savor x Papa Salt cocktails was unveiled.
Margot Robbie launching Papa Salt Gin at Azabu Mission Bay
Following the successful launch, bespoke Papa Salt cocktails are now available exclusively at a selection of our favourite Savor venues including Bivacco, Non Solo Pizza, Bar Non Solo, MoVida, Ebisu, Amano and Ortolana. Word has it that Robbie was particularly taken by Ebisu’s Pa-Pal Butterfly, a heady concoction dreamt up by Arnav Kaushik, so make sure to indulge when next visiting.
Make haste and book your table at one of the Savor spots serving this perfectly fresh and fragrant new drop, and usher in the summer season in style — à la Margot.
Christmas hosts, take note. There’s nothing quite like a poorly dressed table to disrupt the flow of a festive family meal — and nothing like a well-dressed one to help create the perfect atmosphere. So, when considering how your Christmas celebrations will come together this year, be sure to consult our guide on the very best accoutrements guaranteed to impress even the most discerning guests.
From whimsical garden parties to tasteful, traditional feasts to Christmas dinners served al fresco, we’ve rounded up a vast and varied selection of exceptional products that will ensure Christmas table settings that are nothing less than perfect.
Setting Style
Garden Party
Make like Alice this Christmas and turn your breakfast, lunch or dinner into a whimsical affair with a table setting sure to stand out. To conjure an entirely magical place, pair less traditional hues of green and red with shocks of pink, pale blues, sunshine yellow and a hint of orange. Intricately printed tableware should take pride of place, alongside block-coloured accents to ensure modernity — here, unique shapes will be a welcome addition. Abundance is key, so go big with florals (and food, of course), layer tableware and glassware, and keep the champagne flowing from dusk till dawn.
Embrace the informality of al fresco dining this Christmas and take your festive feast outdoors. To create a relaxed but decidedly elevated environment that is sure to impress, look to bright colours, patterns, mix-and-match tableware and an abundance of sharing platters. Dinnerware here should be anything but boring — think fun motifs, text, prints and unexpected colour pairings, and when it comes to your centrepiece, colour is your best friend. Mix things up with vibrant florals in mismatched shapes and sizes paired with fresh summer fruits, brightly-hued Christmas crackers, fun flutes and a collection of candles.
For those who begin counting down to Christmas on December 26th, there’s simply no other option than to lean in wholeheartedly to traditional festive decor — and table settings are no exception. Here, it’s opulence that takes centre stage, where perfectly polished silver pairs with deep red and emerald green tableware, crystal glassware brims with champagne, trifles are layered into footed bowls, and pillar candles burn long into the evening. Traditional foliage should act as a base for your centrepiece, and as is such at this time of year, excess in every sense is encouraged — pile the table high with platters, decanters, exceptional glassware and china. The more the merrier, we say.
Words Sjaan Askwith | PHOTOS Pablo Martin | 10 Nov 2023
Perfectly timed to coincide with the beginning of the summer season, with its long, sun-soaked days and leisurely evenings ahead, G.H. Mumm has revealed its latest sparkling wine, giving us yet another reason to celebrate.
In an industry-first, the innovative French Champagne Maison has looked to Central Otago — a region celebrated for its outstanding pinot noir — to create Mumm Central Otago Blanc de Noirs. The release marks the first time a Champagne house has collaborated with this particular region to produce a sparkling wine, and the results are exceptional.
Building on G.H. Mumm’s 200-year history of crafting pinot noir-forward wines, Central Otago was an obvious addition to the Maison’s Terroirs Collection, which celebrates the true sense of a region and the uniqueness of its terroir. Boasting some of the most southern vineyards in the world, Central Otago’s surrounding mountain ranges and cool climate combine to create the perfect conditions for growing outstanding pinot noir, that thrives in temperate climes.
Under the stewardship of Chief Winemaker Jamie Marfell, combined with the G.H. Mumm pinot noir savoir faire, the Blanc de Noirs is produced using méthode traditionnelle, the same process used by Maison Mumm when crafting its world-renowned Champagne. As Marfell tells us, “By picking early for sparkling wine, we were able to capture the purity and essence that Central Otago pinot noir naturally produces while maintaining the juicy, natural acidity that forms the backbone of this wine.” He continues, “Rather than creating a style that was all about the fruit, we wanted to add a little bit of complementary complexity… which was an exciting brief… so in our process we used 20 percent wild fermentation, to add layers of flavour, and 20 percent oak cuvee fermentation, which adds a richness and creaminess to the blend.”
The resulting wine is one of finesse, power and elegance, with complex aromas of black cherry and red plum, complemented by toasty notes of brioche. The palate is elegantly structured with delicate fruit flavour, a fine creamy texture and refreshing natural acidity, while the finish is fresh with lingering flavours of citrus and nougat with a refreshing mineral acidity. As Marfell reveals, “Developing Mumm Terroirs’ Central Otago Blanc de Noirs took time and patience… but the hard work has paid off, and we are thrilled to be able to showcase the craft of G.H. Mumm alongside the exceptional fruit from Central Otago.”
Mumm Terroirs was created in collaboration with Champagne house G.H. Mumm and renowned producers Pernod Ricard Winemakers. The collection is the result of passionate winemakers sharing their expertise and local knowledge to produce a modern sparkling wine using time-honoured techniques to highlight the terroir and pinot noir varieties. “I’m just privileged to be associated with the marriage of two iconic brands,” Marfell tells us. “The G.H. Mumm legacy is built around producing Champagne that is pinot noir dominant, and with the release of this wine, I feel I am respecting this legacy… being 100 percent pinot noir, it also shows how Central Otago can make a world-class sparkling wine.”
Mumm Central Otago Blanc de Noirs is available here, so be sure to stock up ahead of the summer season.
Throughout history, wine has featured steadily within art — used as a visual signifier of class, taste and the divine. But it’s not only this that connects artistry and viticulture. Both hinge on meticulously honed craftsmanship, and akin to an artist’s creative process, winemaking integrates elements of creative expression, instinct, vision and materiality. Recognising the similarities uniting these seemingly distinct worlds, distinguished New Zealand vineyard Church Road, led by Chief Winemaker, Chris Scott set out to bring the two together and in doing so, enrich the cultural landscape of its location in Hawke’s Bay. The result is the Church Road Art Initiative, a multi-year collaboration with MTG (Hawke’s Bay’s award-winning museum, theatre and gallery) which sees the storied winemaker acknowledge, empower, and bolster the careers of burgeoning local artists.
Winemaker Chris Scott and MTG Curator Toni MacKinnon
Each year, the worthy recipient selected will have work acquired by MTG and added to the permanent, on-display collection (raising their profile exponentially) and be given a platform at Semi Permanent Aotearoa, New Zealand’s reverential creativity and design festival, joining a panel on the main stage to discuss their work. This year, Tāmaki Makaurau-based artist Reece King was selected after the judges saw promise in the uninhibited imaginativeness and restless energy present in his body of work. King, who is exclusively dedicated to the medium of paint, brings an openness to his craft that allows viewers to experience it on a deeply personal level thanks to the preservation of a unique sense of unfulfilled potential. And just as Church Road’s vintages inspire enthusiasts to explore their depths and draw connections between nuances, so too does the budding artist’s work.
Artist Reece King
“The Church Road Art Initiative, a multi-year collaboration with MTG sees the storied winemaker acknowledge, empower, and bolster the careers of burgeoning local artists…”
It’s not only bolstering the region’s cultural landscape that is driving the winemakers’ forward momentum. King’s appointment coincides with the 2023 Church Road Prestige Collection release which, we have on good authority, is an exceptional expression of Church Road’s expertise. As Chris Scott explains, “These wines are the culmination of vintage, environment and the collective skill and knowledge of 126 years of winemaking.” The 2023 collection, now deemed ready for our eager enjoyment, features two exceptional wines from the prestigious TOM range born from the finest vintages. Church Road TOM Syrah 2021 is brooding and graceful and boasts an incredible depth, while the TOM Cabernet Sauvignon Merlot 2020 is complex and multifaceted — perfect for long-term cellaring. Building on this release, the unique terroir of Church Road’s finest vineyards is showcased in the Church Road 1 Single Vineyard range, including the Single Vineyard Gimblett Gravels Cabernet Sauvignon 2021 and the Single Vineyard Chardonnay 2022. Both are definitively triumphant in their own right.
TOM Cabernet Sauvignon Merlot 2020 and TOM Syrah 2021
Church Road has remained a symbol of outstanding winemaking in New Zealand for more than 125 years — its pioneering spirit and unwavering dedication to excellence showing no signs of waning. The introduction of these exceptional new vintages and the inception of the Church Road Art Initiative only reaffirms its commitment to its craft and region alike. This underscores why, just like its wines, Church Road is set to stand the test of time.
Words Sjaan Askwith | PHOTOS Manja Wachsmuth | 3 Nov 2023
Adding to the cultural melting pot that is Auckland’s dining scene comes Tala, a new offering from Chef Henry Onesemo that showcases traditional Samoan flavours in an immersive setting, paying homage to the Chef’s native South Pacific.
Husband and wife duo Henry and Debby Onememo tested the waters for Tala’s concept at a pop-up within modern Filipino favourite, Bar Magda, before committing to a space of their own. As it happens, the desire for elevated Samoan fare is very much there, and Henry, who has worked in the kitchens at some of the city’s most well-respected dining destinations, has something unique to bring to the table.
Left: Cured Salmon & Palusami Croquet. Right: The Snack Plate
Tala takes over the Parnell site that was previously home to the incredibly well-respected institution, Pasture, which recently closed its doors after seven years. Anyone who is familiar with the space will know of its size parameters, and while Tala will have a few more seats than Pasture’s modest seven, it is purposefully intimate — with just 28 spots in total. Tala means story (or tale) in Samoan, and the space itself tells of the South Pacific’s rich culture. An umu, or open fire, sits at the centre and is used in lieu of an oven — imbuing the eatery with a communal feel and allowing diners to watch on as their dishes are prepared by Henry and his team. The space’s ‘cave-like’ feel was imagined by Seear-Budd Ross, the architecture and interiors company that oversaw the fit-out. Here, textured timbers, deeply-hued fabrics and dim lighting all feature, while the low ceilings and heavy concrete all draw together to make for a refined but homely destination.
Left: Chef Henry Onesemo, Cooking Umu Chicken. Right: Umu Chicken Plated
It was important to Henry and Debby to weave traditional aspects of Samoan life into the experience at Tala. Upon arrival, guests will be presented an offering (such is the way in Samoan culture) and be invited to partake in the apa fafano (a traditional hand-washing ceremony) before dining.
When it comes to the menu, Henry has called on fond memories from his childhood to inform his imaginative creations. The aim is to offer fresh insight into Samoa’s traditional dishes and hospitality, with two experiences available that both act as a journey through the flavours — both traditional and modern — typical of Samoan fare. The Chef’s Journey sees diners seated at the Chef’s Counter for a multi-course meal with a front-row seat to the action, and direct access to Henry and his team. The Fāgogo Journey offers a more concise menu, with guests seated in the intimate main space for a more private and casual experience.
Right: Coconut Bread
Diners can expect a host of elevated takes on traditional Samoan favourites such as spatchcock chicken (cooked in the umu) wrapped in banana leaves with herb and citrus, and Sapasui (Samoan chop suey) with lamb and pork belly. Elsewhere, a deeply nostalgic raw ramen makes an appearance, served with taro and banana chips — a dish that Henry says conjures a key ‘food memory’ from his childhood. In fact, these food memories inform a lot of the menu at Tala, where the aim is the offer an entirely unique take. And that it does indeed.
A curated drinks menu boats the perfect pairing for each dish, just ask the staff for their input. There’s also a carefully crafted mocktail menu, as well as a considered list of local wines and beers available.
With plans to extend the space — with the addition of a bar deck this summer, and the promise of an ever-evolving, entirely experimental menu, Tala is the place to be this summer and beyond.
Opening Hours: Wednesday to Saturday — 5.30pm until late
Whether you’re a fervent foodie, a cocktail connoisseur or simply a lover of festive cheer, beloved Remuera eatery Síso is the place to be this silly season. From the 9th of November until early January, diners can expect a fully immersive and enchanting experience with the eatery’s ‘Tis The Season Christmas offering, in partnership with Malfy Gin. From visual delights to indulgent eats to refreshing libations and a healthy dose of convivial ambience, there’s no better place to celebrate the joys of the season in impeccable style.
Right: The Merry Fairy
Transforming the establishment into a glittering, whimsical Christmas wonderland, festive decor inspired by the exuberance of London’s The Ivy Chelsea Garden covers every corner. Adding a decidedly antipodean spin, Síso is bringing the vibrancy of summer in the southern hemisphere to life, drawing on the bright colours of Malfy Gin’s bottles (blue and yellow joined by tangerine and a touch of pink) to theme the space.
When it comes to the all-important drinks menu, Síso has teamed up with Malfy Gin to ensure excellence. A uniquely crafted cocktail menu steeped in festive influences features delightfully effervescent gin cocktails in abundance, each a reflection of the radiant and vibrant spirit of Malfy Gin. The Merry Fairy is the height of festive cheer, pairing Malfy Con Arancia with Aperol, Crème de Rose, citrus and fairy floss, while the delightfully fresh and fragrant Síso X Tree sees Malfy Gin Rosa mixed with Lillet Rose, pomegranate, rosemary and Mumm Marlborough Vintage Rose.
Left: The Malfy Bram-Bell
When it comes to the food, in typical Síso fashion, quality produce and beautifully balanced flavours take centre stage. Chef Michael Hill has curated a fresh, Mediterranean-inspired take on the classic Christmas menu, striking a balance between modern and traditional; light and decadent. Here, Akaroa salmon is cured in Malfy Gin’s Con Limon, paired with fermented fennel, cucumber and dill, while pork chop is topped with smoked jus and served alongside panzanella salad, Sicilian olives and pancetta. To finish, an experimental take on trifle sees the traditional variation given a citrus twist with Malfy Gin’s Limon, paired with whipped pannacotta and thyme.
Diners have the option of two or three courses, available for $79 and $99 respectively, and each includes a cocktail on arrival. Whether you’re looking for the perfect spot for an end-of-year function, or simply an exceptional meal to get you in the spirit, ’tis the season to visit Síso. Book here.
Somm Cellar Door has quickly earned a reputation for its impeccable wine list and expansive cellar, but perhaps even more impressive is the staff’s extensive expert knowledge. Whether it’s a perfumed pinot from Central Otago or a delicious drop from Church Road that you’re seeking, the team at Somm will deliver excellence in both education and libation alike.
This Saturday, attention will be turned exclusively to chardonnay at Somm as MartinboroughVineyard‘s head winemaker Paul Mason hosts a guided tasting. The educational event will see keen connoisseurs journey through six different vintages, delving into the winemaker’s pursuit of perfection through a series from the vineyard’s library spanning 2011 to the current 2021 release.
Right: Martinborough Vineyard Head Winemaker Paul Mason
It’s no coincidence that chardonnay is the focus here. Martinborough Vineyard’s quest to perfect the region’s venerable style began in 1980, and the stalwart vineyard now has a reputation for producing the very best chardonnay in the world (outside of Burgundy). Mason, who is passionate about the style’s history, will present the impressive fruits of their labour at this one-off tasting afternoon that must not be missed.
Of course, event-goers will be able to sample more than just chardonnay if they so wish, with both the full food and beverage menu available throughout. If you’re anything like us, a trip to Somm simply isn’t complete without first devouring a cheese platter — the smoked brie really is something else (and the perfect accompaniment to a crisp white, too).
Martinborough Vineyard Chardonnay Vintages
The Martinborough Vineyard Vertical Chardonnay Tasting is taking place this Saturday, the 4th of November, and runs from 2.30pm-6pm at Somm. Spots are $30 per tasting, which includes six wines, and walk-ins are welcome.
There are few better ways to enjoy a leisurely afternoon than by indulging in a luxurious afternoon tea — better still when your venue of choice is Park Hyatt Auckland. Here, you’ll find one of the very best in the city, thanks in large part to Callum Liddicoat, the master pastry chef behind the destination’s immaculate treats. From small pastries to savoury treats to moreish sweet indulgences, Park Hyatt Auckland’s famed afternoon tea is the perfect way to celebrate a special occasion, or simply while away a few hours in culinary bliss.
Park Hyatt Auckland has become renowned for its exquisite slant on the sweeter side of life, and for the month of November, it’s adding to its offering with the addition of the Rose at the Rose Afternoon Tea. This tantalising take on the venue’s already impressive afternoon tea invites diners to immerse themselves in floral decadence, with each course representing and conjuring a bouquet of refined flavours. Taking inspiration from the vibrancy of spring and the crisp, light and fruit-forward flavours of Château Roubine’s renowned Rosé wines, you can expect an exceptional selection of fresh and flavourful fare.
Strawberry confit with tart rhubarb cream and white chocolate, passionfruit curd brioche doughnuts, and kiwifruit, oabika and pineapple tartlets all feature — sure to satisfy those with a sweet tooth. For those more interested in the savoury delights, there are elevated clubs (the herbed smoked salmon and cream cheese iteration with confit lemon isn’t to be missed), and a selection of beautifully crafted bites including a goat cheese tart with pecan, cranberry and prosciutto and a deliciously light early summer gazpacho with basil and olive oil foam.
Even the most discerning diners are sure to delight in Liddicoat and his team’s latest creative selection. Park Hyatt Auckland’s Rose Afternoon Tea is available throughout November, running Thursday through Sunday from 12pm to 3.30pm. Make sure to book your spot now so you don’t miss out.
Michael Meredith’s impeccable new restaurant, Metita, has officially opened its doors, and the result is even more impressive than we imagined. Named for the Chef’s mother and inspired by his upbringing in Samoa, Metita is a comment on the richness of Polynesian culture, brought to life through Meredith’s incredibly elevated take on Pasifika cuisine — the first eatery of its kind in New Zealand.
Sitting pretty within the SkyCity precinct, Metita occupies the space formerly home to beloved Gusto at The Grand, and it’s fair to say that the newcomer is already living up to the iconic nature of its address. Here, the ethos is to offer an altogether new take on South Pacific cuisine, elevating traditional dishes with modern culinary techniques, inspiring a deeper reverence for our own heartland and connection to Meredith’s native Samoa, something he takes very seriously indeed.
Fire Roasted Tua Tua, Okra, Harissa
The space itself acts as a vessel for storytelling, taking its inhabitants on a journey through to the sights and sounds of the South Pacific — a vision cleverly realised by the team at CTRL Space. The brief was to honour the essence of Pacific culture with clever but subtle nods that speak to the significance of three fundamental aspects of daily life: connection to nature, a strong sense of community and storytelling. The lighting is a feature, subtly resembling fishing baskets and tropical flowers, while the palette reflects the ever-changing colours of the ocean and sky. A midnight blue ombre rendering on the walls draws the eye upwards, the colours becoming deeper on the ascension, leaving diners feeling as if they’re gazing at a resplendent night sky. Elsewhere, the link to the South Pacific continues with woven elements and lush verdant greenery.
Seating is a mix of cosy booths, flanked by a series of smaller tables, the layout giving the space a communal feel. This theme is continued elsewhere, too; in the kitchen, a bustling hive of activity where chefs are stationed around a large shared workstation, while at Metita’s entrance, a space it shares with SkyCity Grand, there are a number of tall tables where guests are encouraged to gather casually, be it for a quick bite or a knock-off drink with friends, in an in-between space that feels entirely part of the action. The culmination of all of these carefully considered elements is a restaurant that feels homely but elevated, striking a beautiful balance between modernity and informality — here, you can easily picture yourself enjoying a casual, solo weeknight bite or settling in with a group of friends to enjoy a convivial Saturday evening meal.
Pickled Pometia
When it comes to the food itself, as expected with Meredith’s resume in the mix, the results are exceptional. The concise, considered and experimental menu brings together a plethora of textures, flavours and techniques, calling on a unique ingredients list to deliver something truly groundbreaking. Anyone familiar with Pasifika cuisine will be delighted to discover that many traditional favourites take centre stage (pork hock, paua and taro all feature), but what truly makes these dishes stand out is Meredith’s inspired, modern reimagining of them.
Charcoal Margarita
Book in for the Toana’i Long Lunch and you’ll be met with a corned beef bun paired with lardo and caviar, or fried pork hock served alongside sapa sui (Samoa’s famed chop suey). Opt for the tasting menu and you’ll find the likes of paua served with ulu, paneer and burnt orange, fe’e (octopus), veal tongue with green papaya and panipopo (Samoan coconut buns) to finish. If you have the time, though, it’s the three-course sharing menu that we suggest. A gastronomical journey through the Pacific, the menu acts to highlight the very best of Metita’s offerings and is an experience that feels brand new. Here, everything is sublime, but the fire-roasted Tua Tua served with okra and harissa is a dish not to be missed.
Left: Pasifik Koko. Right: Clarified Piña Colada
Of course, the food is accompanied by an impressive list of cocktails, with a focus on the fragrant rums of the South Pacific, and an extensive list of New Zealand wines — much of which is on display in the deep mahogany shelving that lines the eatery. Metita’s signature clarified mai tai is a definite highlight, a treat for both the eyes and the palette, this lively libation is inspired by the vivid colours of the breathtaking To Sua Ocean Trench and as such, features a heady mix of light and dark rum, blue curacao, orgeat and lime. The clarified piña colada is another highlight, comprising five-year-old rum, pineapple rum, falernum, pineapple, toasted coconut and lime, and made to represent the bright yellow tones of the flag of Niue.
Elsewhere on the menu, the pickled pometia is the restaurant’s exceptional answer to a Gibson martini, replacing the drink’s typical pickled onion with pickled longan (an island lychee). And for anyone steering clear of the booze, we’d suggest turning your attention to the charcoal margarita.
Metita’s Private Dining Room
For those looking for a casual bite, Metita’s snack menu offers exactly that, featuring an inspired take on oysters (cooked in bone marrow), crisp lamb ribs, smoked eel with spiced banana, crab and puffed taro and king salmon housed in betel leaf, topped with pickled mango and roe. And for those seeking the opposite, when a special occasion is on the horizon and you’re looking for an intimate dining space to bring people together, look no further than Metita’s exceptionally well-appointed private dining room. The space seats up to 26, but can just as easily cater to small numbers, and brings the very best of Metita’s interiors into focus to create a space well worthy of your attention.
Adding to the cultural melting pot that is the SkyCity precinct, Metita gives Polynesian cuisine the stage it so deserves, bringing something entirely new to the Auckland dining scene that is a welcome addition indeed.
Opening hours Dinner: Monday to Sunday, 5pm until 9:30pm Lunch: Sunday, 11:30am until 3pm Bar: Monday to Friday, from 8am Saturday & Sunday, from 11:30am
Upon opening its doors late last year, Bivacco quickly solidified itself as the place to be for after-work drinks and leisurely weekend lunches alike, offering up views that span the iconic Viaduct Harbour, exceptional fare, an extensive list of libations and consistently good vibes to match. Now, adding to the list of reasons to visit, the beloved dining institution is taking things up a notch, adding regular DJ sessions to its remit.
Bivacco’s Sundown Sessions — running from now until the end of March — promise the perfect setting for summer satiation, with an ever-rotating lineup of DJs every Friday and Saturday and seasonal drinks specials (including a series of summer punches, but we’ll get to those shortly), best enjoyed at one of their long tables and shared with friends. Here, as the sun goes down, the volume goes up.
The hospitality destination’s dedication to aperitivo hour will never change. In fact, if you’re looking to push the boat out (no judgment here), Friday evenings will see this elevated further, inspiring you to celebrate the end of the working week in style. Running from 4pm to 6pm (as it does Monday through Thursday), Bivacco welcomes punters to delight in an array of champagne, cocktail, Peroni (and now, punch) specials, accompanied by complimentary bites.
One of the best spots in the city to make the most of the longer, warmer nights, Bivacco’s extensive list of drinks has something for every taste and proclivity, and the addition of three new, summer-focused punches is a welcome one. The Frutta sees wild strawberries muddled with pineapple, orange, lemonade and a healthy splash of vodka, while the Tazza Di Whisky is Bivacco’s take on an elevated whisky & dry, pairing Glenmorangie, rose vermouth, lime, mint and ginger ale. The Passione Fragola came up trumps for us, though, as citrus, strawberry, grapefruit and passionfruit are blended with vodka to create the ultimate taste of the tropics. If punch isn’t your thing, the margs are a modest $15 and there’s four to choose from: coconut, chilli, passionfruit or original.
When it comes to the food, look no further than their beloved selection of flavourful pizzas. From classic Margherita to mushroom, to spicy salami and a delightful goats cheese iteration, the concise menu features something for everyone’s tastes.
You’ll be hard-pressed to find a better perch from which to watch the sun go down this summer season. With a stunning vista, an impressive host of drinks specials, fantastic fare, and now, the addition of rousing DJ sets every Friday and Saturday from 4pm – 6pm at Bivacco’s Sundown Sessions, there’s only one thing for it. Make your booking here.
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