Sydney’s CBD has stepped back in time with the opening of Kittyhawk, a unique bar from the Lobo Plantation team.
The boys that brought us Lobo Plantation, Jared Merlino, Mikey Hwang, and Eddie Levy, can’t seem to stop adding to their list of popular Sydney venues. Innovative and unique, exciting bar concepts seem to be their thing, with their latest spot, Kittyhawk, drawing influence from the Liberation of Paris in 1944. We couldn’t have predicted that theme, but the team is always keen to stand out in the city, and try something new.
The time and the place is reflected everywhere: in the drinks, the decor, and the smallest details – from the French doors to the American war-time posters. Leather circular booths, dark wooden tables, and patterned carpets give the space a retro feel. There are tall stools at the bar, round tables with cushioned chairs, and high ceilings with long windows looking onto the street. No detail has been spared, with glassware created specifically for the venue, including custom shot glasses that have the appearance of a bullet casing.
Rye whisky and rum are both prominent on the menu. Rye whisky has been making a comeback, with the boys keen to boost the trend. An exciting and extensive cocktail list makes the most of them in mixed form. There’s the Rum & Rye, the Rye Gram, the Rye Tai and the Ditty Bopper, among others. If rye isn’t generally to your fancy, perhaps it’s time to try a toasted coconut rye with Cherry Herring, fresh grapefruit, and pomegranate in the Blinky Bill.
Alternatively there are plenty of non-rye-based drinks, making the most of the 900 spirits on offer. Fun menu cards fitting the theme exceptionally well explain exactly how to make them, with equally light-hearted titles such as Chest Candy Cobbler, Polynesian Pearl Diver, and Beets by Dre. The wine list is just as extensive, so you can happily explore the venue no matter what your tipple of choice is. Draught beers herald from Australia, as do many of the bottled options, with a couple also coming all the way in from Jamaica and California.
If that’s not enough to draw you in, there are two more things you should know. First, the venue and the team are adamant on championing a more sustainable industry.
All too aware of the waste from venues the team tries to use produce to its fully capacity, for one example unused lemon peels are used to create lemon butter. Secondly, the next phase of the venue is set to include the team’s very first restaurant, which will open above the bar. We’re keen to see just what the boys pull off next, in the meantime enjoying this newest venture and its unique theme.
Words by Camilla Sampson