Dave and Amy Spanton, the workforce behind Piccolo Bar, Vermuteria, and Australian Bartender journal, are set to unveil their newest enterprise, The Hook, in Sydney’s Kings Cross this Thursday. Nestled at 13-15 Bayswater Highway, The Hook is a cocktail and oyster saloon. The workforce is thrilled to revive the oyster tradition on Bayswater Highway, harking back to the golden period of Bayswater Brasserie and its famend freshly shucked oysters.
What else to count on? Dave has spent the final three months overhauling the positioning, painstakingly amassing artwork and antiques from world wide to create his imaginative and prescient of a saloon-style bar with stay piano and oysters. It brings collectively parts from journeys to Eire, Scotland and England – just like the green-hued bar, whiskies and Guinness – in addition to saloons and dive bars from New Orleans to New York.
Dave had his eye on the positioning for some time, with the central horseshoe bar being a significant drawcard. “It’s an amazing location proper within the coronary heart of Kings Cross with each inside and out of doors seating,” he says. “It will likely be the proper place to take a seat and revel in some oysters freshly shucked for you proper on the bar, a number of ice-cold martinis and stay jazz piano tunes.”
With practically 30 years within the bar business, this venue brings collectively a number of Dave’s favorite issues. “There are oyster twists, nautical design parts, coastal whiskies, beer, Champagne and basic cocktails,” says Dave.
“It’s an amazing location proper within the coronary heart of Kings Cross with each inside and out of doors seating. It will likely be the proper place to take a seat and revel in some oysters freshly shucked for you proper on the bar, a number of ice-cold martinis and stay jazz piano tunes.” – Dave Spanton, proprietor
Highlights from the menu embrace oysters, after all. You possibly can have them freshly shucked with a variety of sauces, together with conventional mignonette, Laphroaig, or a signature Bloody Mary scorching sauce. We even have 4 kinds of grilled oysters. “It’s a throwback to the 80s,” says Dave. “When issues like Mornay and Rockefeller have been all the trend.”
In typical saloon vogue, scorching meals is burgers and canine – the signature smash-style cheeseburger or the LP’s Dive Canine you can sauce up your self.
On the drinks entrance, there’s beer on faucet and in tins, with Guinness main the cost. There’s additionally a bumper number of Champagne to pair with the oysters and, after all, basic cocktails. “Highlights for me embrace the Forties Hurricane, a throwback to the unique New Orleans recipe (rum, passionfruit, grenadine and lemon juice), served in a hurricane glass, and the Black Velvet, a fusion of Guinness and Glowing wine,” says Dave. “We’re additionally doing our French 75 within the conventional approach – with Champagne, not prosecco – it’s scrumptious.”
It’s a much bigger endeavor than their two different venues, with some 250 sq. metres of ground house. To assist get it off the bottom, Dave has as soon as once more assembled an esteemed workforce of hospitality professionals. He’s the artistic drive behind the venue, driving the idea and look of the bar from the bottom up.
Bringing his imaginative and prescient to life, Dave joined forces along with his long-time buddy and collaborator, Mike Delany. Collectively, they remodeled Piccolo Bar and Vermuteria, establishing a repute for creating distinctive, historic-style bars. “Our purpose is to create an environment that feels prefer it’s been a part of the neighborhood for half a century,” shares Dave.
Additionally taking an lively function in getting this new challenge off the bottom is Amy Spanton, Dave’s spouse and enterprise accomplice, who’s overseeing operations, whereas nonetheless operating their media and occasions enterprise, Spanton Media with Dave. “This has been a a lot larger endeavor for us from a enterprise perspective, with extra employees and extra behind-the-scenes administration,” Amy says. “It’s actually thrilling to be engaged on a much bigger venue with a much bigger workforce and doubling down on our imaginative and prescient to make Kings Cross nice once more.”
Jay Cozma, former GM of The Baxter Inn, has additionally pitched in with the set-up, specifically serving to to form the drinks record, serving to to hone in on our beer and spirits choice. You may spot him doing the odd rockstar shift as nicely.
Rounding out the administration workforce is Michael Perelini (previously GM at The Lobo) who brings with him a wealth of data of venue operations and a Midas contact with entrance of home. He might be ready to greet you on the door along with his trademark moustache and he might be joined by some acquainted faces on the ground and behind the bar this week, so come say hello.
The workforce are excited to open this week. 13-15 Bayswater Highway, Kings Cross.
Stroll-ins solely. No Bookings.
- Thursday 23rd Might, 5pm -10pm
- Friday, 24th Might 5pm – midnight
- Saturday 25th Might 5pm – midnight
- Common hours (from 30th Might): Wednesday to Saturday, 5pm – midnight. Sunday, 5pm-10pm
Comply with us on socials @thehooksydney for updates
