Neil and Samantha Perry’s Double Bay hospitality portfolio expands later this week with the opening of Bobbie’s.
The 90-seat cocktail bar is the first collaborative venue between the Perry’s and Linden Pride and Nathalie Hudson of Dante (New York and Los Angeles).
Bobbie’s is located in the basement of the much-anticipated Song Bird restaurant, which is gearing up to launch to the public in the coming weeks.
“When Neil mentioned his plans for Song Bird and his vision for a bar … it seemed like the perfect opportunity to return to Sydney and work on a project with one of my greatest mentors,” says Pride.
“Nathalie and I jumped at the chance to work alongside Neil and Sam again and create a world-class cocktail bar in our hometown.”
The bar is named after Pride’s grandfather, acclaimed DJ Bob Rogers OAM, and is set to deliver a world-class cocktail program in space that will transport guests back to the ’50s, a time when Rogers was the king of the airwaves and martinis reigned supreme.
Naturally, classic cocktail formats comprise much of the list at Bobbie’s (martinis, Negronis, and highballs), with signature drinks covering the Bobbie’s martini with clarified green apple and pickled onion and the Negroni Rossa, which features verjus and clarified watermelon.
A lychee martini with fig leaf Hendrick’s gin, Lillet Rose, Italicus, and lychee is sure to be a hit as we move into the summer months in close competition with the Tuxedo No.3, a Fino Sherry and gin-based cocktail with clarified passionfruit and orange bitters.
The team have decided to focus on Champagne when it comes to the wine list, which lists under 50 options spanning new producers, established houses, and sparkling wines alongside Australian drops, fortified wines, and ‘greatest hits of Double Bay’.
When it comes to food, Neil Perry has developed a menu that ticks all the boxes.
Guests can look forward to options including the chef’s signature finger sandwiches (chicken, celery and walnut; king prawn and prosciutto); a beef patty cheese melt with Gruyere and pickles; Walker’s Big Eye tuna with green olive and lemon salsa; and a Spencer Gulf king prawn cocktail with Murray rose sauce.
“We’ve designed Bobbie’s to be a place for people to enjoy at any time of the day or night – whether it be for a martini and oysters in the afternoon, a nightcap and cheese plate on the way home, or a full evening of dining, drinking and live music – the choice is yours,” he says.
Bobbie’s opens to the public on 30 August and will open Wednesday to Sunday from 2:30pm until late.
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