Pocket Bar Terrigal feels like your cool uncle’s loft apartment; everyone is welcome to come in, soak up the atmosphere and pull up a couch while the friendly bar staff fix you a drink.
Pocket Bar is run by Aussie larrikins, Simon Harley, Karl Schlothauer and Chris Lehoux. Karl and Chris opened their first venue in Darlinghurst in 2009, which they dubbed Pocket Bar. When they found the spot in Terrigal they thought a similar concept would work perfectly and so, Pocket Bar Terrigal was born.
The guys don’t like to take themselves too seriously and this shows in the bar’s atmosphere. They think of the bar like their own lounge rooms, where everyone is welcome to come in, relax and enjoy the food and drinks on offer. The laidback venue attracts a solid group of regulars and visitors, all looking for something relaxed and easy going.
Seeing the venue for yourself allows you to understand the appeal. The space is rustic, with exposed brick behind the counter and an eclectic feature wall along one side. The back of the bar offers plush and comfortable couches, while bar stools and communal benches are plentiful at the front for a casual drink.
These drinks include an awe-inspiring range of cocktails, with tongue-in-cheek names to boot, as well as a wide range of wine and spirits. While there is no dedicated sommelier, each of the senior barstaff have extensive training and are exceptionally good at suggestions.
But with a cocktail list including the Penic(h)illin – a double dose of Dewar’s White Label, homemade spiced honey syrup, fresh ginger and a small spoonful of Laphroaig 10-year old scotch; and the Rhinestone Cowboy – Cazadores Blanco, Del Maguey, hibiscus, vanilla, lime, ginger beer and burlesque bitters; you are likely to find something that appeals.
The cocktails, wine and spirits on offer pair extremely well with the fare, created by Executive Chef, Lex Hauser and executed through Head Chef, Cam Hackney. Cam has a background in fine dining, mainly in Newcastle (Subo and The Depot on Beaumont) and Sydney (Gastropark), but he has also worked at establishments throughout Indonesia and Singapore. He executes an innovative and exciting menu made primarily using fresh, local ingredients.
Entrees and share platters can be anything from fresh oysters, to cheeseburger spring rolls, smoked kangaroo, and lamb ribs. Bigger dishes are also on offer, including a beef brisket roll with slaw, pickles and house-made barbecue sauce; pork belly with smoked apple, winter peas and cider jus and prawns seared with burnt butter, gremolata and fennel. Dessert is not forgotten with white chocolate pannacotta, chocolate fondue and marshmallow margarita all gracing the menu.
To keep things exciting, Pocket Bar has two themed nights every week. On Mondays, the bar turns into a southern American diner playing 90s hip hop music all night long. Thursdays are reserved for Hillbilly Hoedown – a weekly shindig complete with sticky ribs, hot wings, fried chicken, waffles and devilled eggs.
Pocket Bar Terrigal is a small bar with a big personality – the food is exciting, the cocktail list is amusing and the staff are friendly and welcoming, making a trip to the bar memorable, time and time again.