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Dave and Amy Spanton, the staff 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 Street, The Hook is a cocktail and oyster saloon. The staff is thrilled to revive the oyster tradition on Bayswater Street, paying homage to the golden period of Bayswater Brasserie and its famend freshly shucked oysters.
What else to anticipate? Dave has spent the final three months overhauling the location, painstakingly accumulating artwork and antiques from all over the world to create his imaginative and prescient of a saloon-style bar with dwell 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 location for some time, with the central horseshoe bar being a significant drawcard. “It’s a fantastic location proper within the coronary heart of Kings Cross with each inside and out of doors seating,” he says. “Will probably be the right place to take a seat and luxuriate in some oysters freshly shucked for you proper on the bar, a couple of ice-cold martinis and dwell jazz piano tunes.”
With practically 30 years within the bar business, this venue brings collectively a lot of Dave’s favorite issues. “There are oyster twists, nautical design parts, coastal whiskies, beer, Champagne and traditional cocktails,” says Dave.
“It’s a fantastic location proper within the coronary heart of Kings Cross with each inside and out of doors seating. Will probably be the right place to take a seat and luxuriate in some oysters freshly shucked for you proper on the bar, a couple of ice-cold martinis and dwell jazz piano tunes.” – Dave Spanton, proprietor
Highlights from the menu embody oysters, after all. You may have them freshly shucked with a spread of sauces, together with conventional mignonette, Laphroaig, or a signature Bloody Mary sizzling sauce. We even have 4 varieties of grilled oysters. “It’s a throwback to the 80s,” says Dave. “When issues like Mornay and Rockefeller had been all the fashion.”
In typical saloon vogue, sizzling meals is burgers and canine – the signature smash-style cheeseburger or the LP’s Dive Canine that you may sauce up your self.
On the drinks entrance, there may be beer on faucet and in tins, with Guinness main the cost. There’s additionally a bumper collection of Champagne to pair with the oysters and, after all, traditional cocktails. “Highlights for me embody 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 method – with Champagne, not prosecco – it’s scrumptious.”
It’s an even bigger enterprise than their two different venues, with some 250 sq. metres of ground area. To assist get it off the bottom, Dave has as soon as once more assembled an esteemed staff of hospitality professionals. He’s the inventive pressure 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 together with his long-time good friend and collaborator, Mike Delany. Collectively, they remodeled Piccolo Bar and Vermuteria, establishing a repute for creating distinctive, historic-style bars. “Our intention 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 position in getting this new venture off the bottom is Amy Spanton, Dave’s spouse and enterprise associate, who’s overseeing operations, whereas nonetheless operating their media and occasions enterprise, Spanton Media with Dave. “This has been a a lot greater enterprise 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 an even bigger venue with an even bigger staff 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, particularly serving to to form the drinks listing, serving to to hone in on our beer and spirits choice. You may spot him doing the odd rockstar shift as effectively.
Rounding out the administration staff is Michael Perelini (previously GM at The Lobo) who brings with him a wealth of information of venue operations and a Midas contact with entrance of home. He can be ready to greet you on the door together with his trademark moustache and he can be joined by some acquainted faces on the ground and behind the bar this week, so come say hello.
The staff are excited to open this week. 13-15 Bayswater Street, Kings Cross.
Stroll-ins solely. No Bookings.
- Thursday 23rd Could, 5pm -10pm
- Friday, 24th Could 5pm – midnight
- Saturday 25th Could 5pm – midnight
- Common hours (from 30th Could): Wednesday to Saturday, 5pm – midnight. Sunday, 5pm-10pm
Observe us on socials @thehooksydney for updates
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