199 George Street, Sydney NSW 2000
Drink where the locals drink at Sydney spirits and cocktail bar, Grain by Four Seasons Hotel Sydney.
Grain celebrates the fine craft of drinking, with a neighbourhood bar atmosphere, an extensive menu of boutique beers, carefully-crafted cocktails, one of Australia’s largest whisky selections, and some of Sydney’s best bar food.
Come on in and meet our team of passionate bartenders, who will show you through our menus, encourage you to try something new or delight you in mastering one of your favourites.
Open from 2pm every day until late.
Cheers to that.
Awards
Whisky Magazine – Icons of Whisky Australia – Hotel Bar of the Year Winner (2018)
Australian Bartender – Australian Bar Awards – Hotel Bar of the Year Winner (2016)
HM Awards for Excellence – Best Hotel Bar Finalist (2016)
Time Out Sydney – Hotel Bartender of the Year Finalist (2016)
Time Out Sydney – People’s Choice Bar Awards – Top 10 Bars in Sydney (2015)
HM Awards for Excellence – Hotel Bar Highly Commended (2015)
Origin: Amsterdam, The Netherlands
Priors: Living Room and Bar at Park Hyatt Sydney, Andaz Amsterdam, Sofitel Legend, The Grand Amsterdam, Café Hesp
Arrived: February 2017
What he’s drinking:
“It all depends on the occasion – although I could never go past a nice glass of chilled red.”
What he’s mixing:
“A rum old fashioned is my go-to. But then, it all depends on the customer – the drink should match the situation. It’s not always what you drink, but how you enjoy it.”
Next big thing:
“There’s a boom in local products, especially Australian spirits. There are some fantastic new Tasmanian whisky options, and we’re seeing incredible Australian white rye gins.”
Origin: South Wollongong, NSW
Priors: Jason was a professional chef for more than 20 years before joining the Grain team!
Arrived: Part of the team from the beginning!
What he’s drinking:
“There’s nothing like a glass of Shiraz after a day’s work.”
Favourite item on the menu to recommend:
“I recommend the Grain Burger whenever someone comes in for a bite to eat. It’s a hearty burger with great taste and great value.”
Next big thing:
“One-on-one personalised service and great spirits knowledge is definitely going to be a big thing, if not already. Our guests love to chat with our bartenders and learn about the particular spirits they’re ordering. There are so many stories to be told when it comes to spirit history, it’s like a mini masterclass with every drink.”
Origin: Palembang, Indonesia
Priors: Amora Hotel Jamison Sydney, various Sydney bars and restaurants
Arrived: Part of the team from the beginning!
What he’s drinking:
“I’m a wine drinker. Chardonnay is my favourite for its woody flavours and subtle sweetness.”
Next big thing:
“I’ve noticed more bars are focusing on the whisky trend these days. People are becoming more and more interested in being educated about the types of spirit or liqueur available.”
Origin: Paris, France
Date started: 10th October (as soon as he arrived in Australia).
What’s your drink: “Everything that is gin based, but I’m not a fan of dry gin. I like one that has herbal notes – like thyme or rosemary”.
Favourite thing on the menu: “One of my favourite drinks on the cocktail menu is ‘A Floral Surprise’. I like it because is very balanced and the gin is a key ingredient. Another is ‘His Last Drink’– it is nice, sweet and quite strong. However it really depends on my mood”.
Next big thing: “There is a trend that’s happening in France. The bar and pastry chefs collaborate to come up with a cocktail and pair it with small dessert or sweet crafted garnish to make experience of the guest more enjoyable. Food elements are starting to come through in Australia, so it would be interesting to see if this begins here”.
The history and evolution of the Japanese Whisky scene can be traced back to one man, Masataka Taketsuru; a man known as the ‘father of Japanese whisky’. Taketsuru not only left Japan to learn the craft from the experts in Scotland, he also crafted Japan’s first whisky at the Yamazaki distillery before establishing the premium whisky house of Nikka in 1934. This unique bottling of ‘From the Barrel’ is a breathtaking blend of malt and grain whiskies that are hand selected, blended together and then reintroduced to cask upon their marriage. The result is a blend that possesses a distinctive personality characterised by solidity, depth of taste and a richly expanding aroma.
199 George Street
Sydney NSW 2000
Tel: (61 2) 9250 3118
Fax: (61 2) 9247 4674
hello@grainbar.com.au
Discover us on
