4 Palings Lane, Sydney NSW
Joining Uccello, The Royal George, Lorraine’s Patisserie and a host of others in the Ivy complex, Bar Topa is settling right in as the booziest new kid on the block. Lauren Murdoch, previously the Head Chef at Felix, has made her triumphant return to Merivale for the project. Working with Executive Chef, Jordan Toft, Lauren has collated a menu that screams tapas on a Barcelona rooftop, but translated into a hole-in-the-wall in Sydney’s CBD.
The menu is short and sweet, however, don’t expect it to stick around for too long. Lauren will be keeping guests on their toes with a rotating menu of goodies. Think gourmet tins of anchovies and sardines, bite-sized tastes of cheese, spinach croquettes and pipis. Things get a little larger when steak sandwiches and country sausage morcilla come into the picture, however, the essence of the menu is to stay small and casual. It’s the kind of pintxos nosh that you can pick on at the bar while you’re waiting for a pal, or devour throughout the night with a bottomless glass of wine.
In true Spanish style, Bar Topa is kitted out with sangria on tap. As for the rest of the drinks menu, again, think drool-worthy tipples on a bite-sized scale. Drinks are served in half-pours to entice drinkers to sip and sample a few different cocktails, wines and beers over the course of their stay. Think mini martinis (vodka, Madeira, lemon zest), petite La Perlas (Tequila, Pear Liqueur and Manzanilla) and tiny Ti-Gronis (Beefeater, Campari, sweet vermouth). The vino is courtesy of Jean Charles Mahe, Head Sommelier of Ivy. The list contains 12 wine and sherry varieties, so with 100ml glasses in play, you can work your way through with ease.
If there’s ever a time to take an early mark from work, it’s now – Bar Topa holds just 40 guests, so you would be wise to make a head start and get in there fast.