Porter House in Sydney’s CBD has opened cocktail bar Spice Trader, the final venue in the multi-concept heritage-listed building.
The 80-seat bar occupies the first floor and joins Henry’s Bread and Wine and Dixson & Sons, which launched in September.
Bar Manager Bastien Rossi and Head Bartender Henry Tsao have worked together on the launch cocktail menu that covers 12 signature drinks that fall under four categories: ginger, coconut, cassia bark and coffee.
The ginger section of the menu includes a Penicillin made with Ferrand cognac, ginger, honey and lemon; Gin-Gin Mule with Tanqueray gin, ginger, makrut lime leaf and Bergamot soda and a Highland Smash with Johnnie Walker Black, ginger, peach, lemon and mint.
Coconut cocktails encompass a Piña Verde with Plantation Stiggins Fancy Pineapple, green Chartreuse, coconut cream and pineapple; Tan Line Martini with coconut Tanqueray No.10 and the Merchant Old Fashioned, which uses toasted coconut George Dickel, gentian and golden syrup.
Cassia Bark drinks include a spicy margarita called the Quickdraw, the Trade Wind Clover Club with Never Never Ginache and the low-alcohol Kandy Cobbler.
The coffee category covers a Roasted Coffee Soda made with green bean coffee soda and Palo Cortado sherry; Spice Trader Espresso with Mr. Black coffee liqueur and the Cascara Negroni, which features cold-drip coffee, Amontillado sherry, Mancino Ambrato, fresh nectarine and cassia bark.
Beverages also include classic cocktails, non-alcoholic options, beers on tap and by the bottle, 10 wines and house-spiced rum, whisky and cognac.
Porter House Executive Chef Emrys Jones (former Fish Butchery, Qualia) has created a snacks menu including oysters, scampi caviar, tempura spring onions with whipped tofu and burnt onion ash, scallop and bay bug toast and sherry-glazed duck milk buns.
Spice Trader is open on Thursdays from 5pm until 11pm and 5pm until midnight on Friday and Saturday.
The venue is open for walk-ins only.
