Aaron Edwards, owner of craft brewery Bitter Phew, is set to open his second venture in Sydney.
Hank’s is located on Oxford Street in Darlinghurst and will welcome guests from 20 October as the city emerges from lockdown.
“The idea of a good neighbourhood bar sometimes doesn’t get the attention it deserves,” says Edwards.
“There is something romantic about the idea of a regular space that people spend time socialising and … creating that space for people to feel at home.”
Joining Edwards is Chef Anthony Lot from Albertos and Bar Manager Lou Dare, who has worked at venues including Merivale’s Charlie Parker’s, Employees Only and Burrow Bar.
The wines list will hone in on natural, minimal intervention and sustainably farmed varieties, with bottles sourced from Vinden Estate, Ari’s Natural Wine Co. and Jean Bouteille.
Hank’s signature house-made brews, First Round pale ale and Shotgun lager, will be on offer alongside Australian-themed cocktails such as the White Sands Negroni and the Sydney spritz in collaboration with Ziggy’s Wildfoods, which heroes vermouth made from foraged local wild weeds.
An extensive pizza menu covers options including a Margherita and sopressa and mushroom in addition to ‘nduja with ricotta, kale and honey.
Patrons can also expect options such as deep-fried pickled artichokes, Venetian-style meatballs, octopus salad and dry-aged rib eye paired with fried potatoes and beer mustard.
Hank’s will operate weekly from Wednesday to Saturday from 5pm until 12am.
