Gotham at The Still; one of Hobart’s shiny new cocktail bars located in the historic Mercury Print Room in the CBD is a place you can pull up a barstool against some seriously good mood lighting, gather your friends in a cosy curved deco inspired booth – and order midnight snacks, cocktails and sip on the best Lark whiskies going around.
The bespoke cocktail list is quite the hit – think freezer-pour Sweet Manhattans and LARK’s take on the Irish coffee – which is all about highlighting this year’s anticipated DARK LARK release.
While LARK whisky is the hero product at Gotham; the recharged cocktail list puts all the classics and variations to keep the spirits ever flowing – this is where you go for quality booze, are met with enthusiastic bar staff and a team that’s passionate about promoting all the goodness that Hobart’s very cool bar scene has to offer.
Head bartender Frank Brough spoke to The Write Drop for our At The Bar series.
MY CITY
I’ve only recently called Hobart home; I used to visit a lot whilst living in Melbourne and it always reminded me of where I grew up in New Zealand. I really enjoy being somewhere so driven by the seasons, it naturally drives menu progression and connection to produce. I found it funny this past year, hoping that summer was good enough that we could put a belter of a clover club on and supply be consistent. (That didn’t happen, it was the raspberry farms worst season in roughly 20 years).
FAVOURITE FOOD MEMORY
There was a small underground Japanese restaurant in Auckland that I’d get to go to with my old man when he worked in town, having char siu pork and rice with crisp, thin spring onions for the first time (and every time since), still brings a sense of comfort not many other things do.
FAVOURITE BAR
It’s really complicated to answer this simply, having a Boulevardier at Harry’s Bar in Paris is hard to beat when it comes to the history that’s occurred there. The crew at Paradise Alley in Collingwood really looked out for me when I was just coming through hospitality, shucking me my first oyster and pouring me a far-to-nice a glass of wine before I went and flipped burgers across the street. I think it depends on the significance of the moment.
BEST HANGOVER CURE
Definitely depends on how bad the hangover is, a whisky apple and three extra strong Aspirin usually does the job.
BEST INTERSTATE BAR
In Sydney, Cantina OK!’s commitment to a theme (Agave spirits) in a physical space that others would find limiting, makes me excited to visit whenever I can. I haven’t got to make it yet, but I am really keen to check out Three Horses and have a proper Sherry tasting.
FAVOURITE WINE BAR
Ruinart Blanc de Blanc was a go to celebratory toast with a dear mate and colleague in Manchester. More locally, I couldn’t get enough of an Iced Riesling from Frogmore Creek.
A WINE REGION YOU LOVE
Freycinet vineyards were gorgeous, along with the whole east coast and the abundance of choice.
NEXT DESTINATION
Locally, I’m making my way through visiting whisky distilleries to put faces and places to the bottles we get to have on the bar, hopefully making it over to the mainland guys too – Archie Rose Whisky has really piqued my interest lately. Apart from that, I’m off to the Cook Islands to meet my nephew and eat as much tropical fruit as possible in 10 days.
DINNER PARTY WITH THREE FAMOUS PEOPLE, GO!
The obligatory one is Bourdain for all the reasons I’m sure anyone in and around hospitality feels. Nan Goldin has always been my favourite photographer, it’s a hard feeling to explain, it’s easy to see her love for the beauty in diversity. Not as famously, I need to pick the brain of who-ever at Satan’s Whiskers has the capacity to change their menu daily, I’m disgustingly impressed with the logistics of that.
BEST THING ABOUT YOUR JOB AND WHY
Getting involved in Tasmanian whisky has been a bit of a palate cleanser after a few years in fine dining in the UK. It’s young enough that there’s still a lot of transparency and enthusiasm, it’s been the most welcoming community to come into. I’m lucky enough I got to take lead at such a great spot that wants to showcase all things Tasmanian Whisky and produce.
