Quay Quarter Tower,
50 Bridge Road, Sydney
martinez.sydney | @martinez_sydney
A vibrant new al fresco bar, from Home Made Hospitality, the workforce that introduced you Apollonia Bar (amongst others), has opened in Round Quay. Channeling the breezy eating and ingesting tradition of southern France and the Mediterranean coast, Martinez Terrace is all about good occasions shared over seafood, share plates, rosé and spritzes.
“We wish Martinez to seize the relaxed fashion of ingesting and eating that’s synonymous with holidays on the Mediterranean coast, and for the Terrace Bar to provide you reminiscences of ingesting the afternoon away in a seaside spot,” says Home Made Hospitality director Scott Brown. “Martinez Terrace has one thing for everybody, whether or not you’re becoming a member of us for after-work drinks and snacks, or a gaggle on the lookout for a spectacular spot for sundown cocktails on a Saturday.”
“Martinez Terrace has one thing for everybody, whether or not you’re becoming a member of us for after-work drinks and snacks, or a gaggle on the lookout for a spectacular spot for sundown cocktails on a Saturday.” – Home Made Hospitality director Scott Brown
Govt Chef Alex Wong (Lana) and Head Chef Andrea Sonnante (Sagra) have eschewed the heavier fashion of French cooking usually present in Sydney choosing lighter dishes to swimsuit the Sydney local weather.
The star of the light-and-easy drinks listing is the well-curated choice of traditional Provence and Australian rosés, whereas a whole web page is dedicated to magnums. Al fresco-friendly native and worldwide lagers and a handful of craft brews make up the beer contingent, whereas cocktails – together with 5 signatures on-tap – lean, mild and refreshing. The Homme Pastèque ($22) combines house-made watermelon cordial, strawberry gum, citrus and pastis in a tall glass topped with contemporary mint and icing sugar-dusted melon balls. For a tropical sensation, go for the Spritz Tropique ($22), a concoction of vodka, coconut and mango, completed with fizzy water and dehydrated mango mud,
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