A flock of sulfur-crested cockatoos screech across the painted sky. As night falls, the city lights come alive and your conversation is likely punctuated with long pauses as you each get lost admiring the view. The leafy balcony here is the perfect place to sink cocktails, and The Grand Butler ($18) with Bulleit Rye, Antica Formula and salted caramel proves a sophisticated way to begin. If you’re after something more smashable, La Mule ($17) pretties up Ciroc Vodka with St. Germain elderflower liqueur, lime, basil, bitters and housemade ginger beer. Cognac cocktails are also well represented; try wrapping your lips around the roasted almond sugar rim of the Butler Side Car ($16) as your way in. Menu-wise James Privett (ex-The Cut) has declared his influences to be French Caribbean, fitting in nicely with French-Colonial décor, including relaxed cane furniture. He’s made some unique interpretations of the genre, including a saucy bowl of vividly orange Tabasco Prawns ($22) with mango salsa and coconut quinoa; and very gently ‘Creole’ Spiced Lamb Ribs ($24). Breaking from the theme, sous-vide Salmon ($22) with spiced eggplant, celery and curried yoghurt, looked pretty but lacked in wow-factor; though it’s quite possible to be kept perfectly happy with bar snacks like Beef and Spiced Pork ($6/each) or Boudin Noir ($6/each) sliders, and plentiful drinks.
123 Victoria Street, Potts Point
Ph: (02) 8354 0742 butlersydney.com.au
Cocktails, Bar, Bar Food $$$