Presenting the finalists for Bar of the Year
Next month, we will reveal our winners and the full guide to Australia’s best restaurants at a glamorous gala evening at The IXL Atrium at Henry Jones Art Hotel in Tasmania and in our September issue.
To make sure you receive a copy, delivered to your door, subscribe now at magshop.com.au.
And the nominees are…
+81 Aizome Bar
Brisbane | QLD
Everyone seems to be heading to Japan, but at +81 Aizome Bar, Japan has come to Brisbane. The slick, indigo-blue space by designer Alexander Lotersztain nods to the intimate bars of Ginza. Take one of 10 seats and watch mixologist Tony Huang at work. He’s known for co-creating neo cocktails: complex drinks developed over five days and served like wine. You can opt for a tasting of all six, paired with a six-course menu that ends with an exceptional wagyu katsu sando. Every detail matters: even the ice is imported from Kanazawa – a vital element for the elegant, garnish-free cocktails.
In short: The art of kodawari.
Gigi
Melbourne | VIC
Serial restaurateurs Jason M Jones and Brahman Perera have made exuberantly designed, immersive dining experiences something of their trademark. No surprise, then, that their first stand-alone bar (opposite their heaving brasserie Entrecôte) sticks to the script with enthusiasm, humour and élan. Gigi is a flibbertigibbet of a bar, all ruched curtains and chandeliers, salon-hung art and velvet upholstery, but with plenty of substance to anchor the style. On-theme cocktails and a suitably solid Champagne list rub shoulders with excellent snacks (that chicken sandwich!), oysters and correctly handled French cheese, while late opening hours mean you never have to rush the nightcap.
In short: Flirtation Français.
Institut Polaire
Hobart | TAS
It wouldn’t be considered foolish to come to this cool-climate themed wine bar, decked out in ice-toned marble and leather, just for the seafood-forward food, but it’s understood by those in the know that Institut Polaire is also the purveyor of one of Tasmania’s premier Martinis. Emphatically chilled, served in a stainless-steel coupe and made with the owners’ own Süd Polaire gin, the Antarctic Dry Martini sets the tone for a scintillating collection of booze that includes other well-balanced versions of classic cocktails, excellent spirits, amaro and the elegant output from its wine label, Domaine Simha.
In short: Cool, in every sense of the word.
The Wine Bar at The International
Sydney | NSW
The mood has been high at the smart end of town since Martin Place emerged from its Metro chrysalis. The International is a perfect fit, and while the entire three-tier hospo hub sparkles hard, The Wine Bar shines brightest. Curated by formidable head sommelier Jacqueline Turner, the fluid wine list champions interesting makers from near and far, including around 60 by the glass. Meanwhile, food has more than a walk-on role, from small plates to a strong pasta play and fab steak frites. Sharp, mid-century décor across the indoor-outdoor space compels you to dress nicely, as do next-level touches like having your Nebbiolo poured from a handmade Brian Hirst decanter.
In short: Main character energy.
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