Trippas White Group are set to launch Esq Bar & Dining in Sydney’s Queen Victoria Building on 25 August.
The speakeasy-inspired venue will take on prohibition-era theme with live performances, bespoke cocktails and a thoughtfully curated menu.
Head Chef Guillaume Dubois has created an offering that revolves around classic comfort food.
“It was essential to ensure we were utilising the high-quality Australian produce, which we’re all lucky enough to harvest in our own backyard,” says the chef.
Guests can expect carrot crackers with French onion dip, fried potato and n’duja goat’s cheese and foie gras with poached pear, a 250g sirloin with peppercorn and cognac cream as well as a pork schnitzel Holstein.
Group Beverage Manager Michael Jones has created signature cocktails including The Darling Clementine made with aviation gin, a rhubarb-centric creation called The Rhubironi and The John Hancock which combines Starward Two Fold Whisky, apple juice and champagne.
Venue Manager Gabriel Chilas, Jones and Sommelier Louella Mathews have designed an extensive wine program that features Bordeaux, Brunello, Burgundy, Barossa and Barolo.
Any guest that receives a Penfolds Bin 95 – Grange Shiraz will receive a complimentary Wagyu cheeseburger.
Every evening the venue will also host a 6 O’clock Swill from 4pm until 6pm with $15 martinis, gimlets and selected wines.
Esq Bar & Dining joins a raft of venues in the Trippas White Group portfolio including Reign, Infinity and Bar 83 and Botanic House by Luke Nguyen.
The venue will be open for dinner on Tuesdays and lunch and dinner from Wednesday to Saturday.
Image credit: Steve Woodburn
