Story & Images by Andy Ratcliff. @whisky.rat
Clarence Avenue is ready to welcome yet one more new venue to Australia’s hottest precinct with the opening of Now & Then, the most recent idea bar from trade veterans Natalie Ng (Door Knock) and Locky Paech (East Village, Good Instances Hospitality).
Located within the semi-heritage-listed basement of 222 Clarence Avenue, you possibly can anticipate an ode to each previous and current drinks with an idea that lends itself to all issues nice about hospitality. “We’re hoping to attach the dots on Clarence Avenue and lengthen the precinct,” says Lochy Paech, Proprietor-Operator.
As soon as inside you’ll expertise a deliciously autumn-coloured venue that includes darkish timber flooring, plush velvet cubicles and curtains to cover away within the many nooks and crannies to sip your night away. There might be loads of colourful themes all through the venue, however with out it trying tiki.
The venue has saved its street-level home windows so while being in a basement bar, the seats might be raised so you possibly can nonetheless have the ability to see the solar go down whereas having fun with a shandy or an enormous glass of Australian Chardonnay.
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The drinks menu has been crafted by Natalie, who isn’t any slouch relating to marrying flavors collectively. Amongst her accolades and time as a Diageo model ambassador, Natalie has a wealth of expertise to attract upon, together with her years working the multi-award profitable Door Knock. Natalie’s tackle drinks extends past simply the liquid. ‘A drink is not only what’s within the glass, it’s what’s exterior the glass that counts as nicely,” she says.
She gained’t be alone, in her true style for championing younger expertise Natalie has conscripted James Cooke from Edward & Ida’s in Western Australia to guide the bar workforce. James was just lately a finalist in The Mix and Flor de Cana’s sustainability competitors. She has additionally recruited the very gifted Joey Moussa from Applejack Hospitality to take up the Basic Supervisor position.
The month-to-month menu will encompass two sides, an homage to previous drinks from a time they want (suppose shandy on faucet, Tooheys Outdated, Toblerones and Mudslides however achieved of their approach), while the nod to fashionable strategies and practices (milk-washes, clarified drinks, Seltzers and naturally, all of the drinks might be market recent) will take up the second web page of the menu. It will likely be bolstered by an enormous array of spirits from all walks of life that may cowl just about something you want.
Natalie sums it up saying: “Our give attention to hospitality is for our company to depart in a greater place than once they got here in.”
Early subsequent yr they plan to journey all the way down to Adelaide to work on just a few home blends for the wine menu and Locky has entry to a few of Australia’s finest winemakers. However you possibly can think about an enormous Barossa Shiraz, Buttery Australian Chardonnay and a few old-world rippers to make an look on the menu.
The workforce might be working intently with native producers on winemaker dinners and native spirits producers to make sure they convey the highest quality product to Clarence Avenue.
For meals, a small number of six to eight bar snacks will even piggyback on the ideas they create by specializing in the nostalgia of Australian delicacies (traveler pies, schnitzel with apricot chutney and so forth) however achieved in their very own model.
You possibly can anticipate this to be ever-evolving with loads of completely different cuisines from all over the world due to the cooks on the East Village.
We’re most excited concerning the capability of the model to open itself as much as completely different themed nights and an unlimited array of music and vibe. What may very well be a 70s disco-themed evening one week may flip right into a swinging 60s social gathering the following. Nat sums it up saying: “Our give attention to hospitality is for our company to depart in a greater place than once they got here in.”
The longer term seems vivid!
Mon-Thur 4pm-12am, Fri-Sat 4pm-2am (With the view to push to Thur-Fri lunches)
Opening date nonetheless tbc. Comply with them on socials @nowandthen.sydney to remain within the loop
