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 lunch every day until late.
Cheers to that.
Awards
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: Vancouver, Canada
Priors: Gilt Lounge and Gowings Bar at QT Sydney
Arrived: March
What he’s drinking:
“I’d never say no to a Tommy’s Margarita, or a Manhattan. I love spirits. And a drink that’s been crafted well and with fresh, pure ingredients”
What he’s mixing:
“It always depends on the individual, the mood and the moment. I want to give my customer something that completes their experience. But my top recommendation would be a Penicillin – the combination of a smoky Islay malt whisky with sweet honey and ginger syrup is very unique.”
Expert tip:
“The quality of the ice is very important. Bad ice can ruin the drink.”
Next big thing:
“Sazeracs are becoming more and more popular. I think that’ll be the next big thing after the Negroni boom.”
Origin: Lifelong Sydney resident
Priors: Living Room and Bar, Park Hyatt
Arrived: March 2017
Awards: Winner of the 2016 Time Out Hotel Bar Cocktail Competition
What he’s drinking:
“I love an Islay whisky. My favourite from our collection is the Laphroaig 10yo – it’s simply delicious”
What he’s mixing:
“I trust my instincts to match a drink to the palette of my customer. I like to take creative twists on the classics. My latest creation? An old fashioned made with Australian tawny port, aged rum and banana cordial.”
Next big thing:
“Australian products are a budding industry, especially spirits. Australian gins paired with native ingredients are a delicious and refreshing way drink”
Origin: Katoomba, NSW
Priors: GG Espresso at Sydney Opera House
Arrived: August 2015
What he’s drinking:
“Belgian-style beers are my thing right now. We have one in Grain called Ruby Tuesday which is a great introduction to Belgian Beers.”
What he’s mixing:
“The Swipe Right cocktail is awesome. It’s really fruity and so fun to make.”
Next big thing:
“I think food and drink pairings are going to be on trend soon. Now that whisky is back in a big way, pairing food with particular cocktails or liquors will be extremely popular.”
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: Sydneysider born and bred
Priors: Adria in Darling Harbour
Arrived: February 2017
What he’s drinking:
“Woodford Reserve Old Fashioned has a fantastic taste and a great kick.”
What he’s mixing:
“I like to be creative with unusual but complimentary flavours. My personal blend is an Old Fashioned with a twist: Zacapa with chocolate bitters, orange zest and muddled cherry. Strong and sweet at the same time!”
Expert tip:
“When it comes to whisky, I recommend using a large ice cube. You don’t want it to dilute the pour.”
Next big thing:
“We’re seeing big things from smaller distilleries. The little-known brands are becoming more and more popular, and there’s more variety – like organic cocktails, mixers and spirits.”
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.”
Favourite thing on the menu to recommend:
“Being a huge fan of seafood myself, I always recommend the salt and pepper squid or the barbeque prawns. They are both great bar snacks that can be shared in big groups while enjoying a few drinks.
For drinks, the Swipe Right cocktail is great for those who like something fruity and sweet, otherwise a Walnut Derby or Old Fashioned always hits the spot.”
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: Born and bred in Sydney
Priors: Previously a chef at A Tavola in Darlinghurst
Arrived: May 2016
What he’s drinking:
“Anything whisky! Smoky whiskies are the best and something I enjoy drinking.”
Favourite thing on the menu to recommend:
“Our cheese platter is honestly the best when you pair it with a simple glass of wine. It’s the perfect choice if you want something easy to go with the chilled and relaxing atmosphere at Grain.”
Next big thing:
“Cognac is something I’m seeing a growth of in the market. It’s underrated at the moment and I can definitely see it becoming more popular in the future.”
Origin: Newcastle, NSW
Priors: Merivale Group
Arrived: February 2017
What he’s drinking:
“I have a huge sweet tooth, and can’t go past a Charlie Chaplin. Sloe gin, apricot brandy and lime juice – delicious!”
What he’s mixing:
“For those who like their drinks on the stronger side, I suggest a Manhattan made with a twist – using smoky rye.”
Expert tip:
“Order with a vibe, not with a drink. Tell the bartender what you’re in the mood for so they can be more creative and find your best match.”
Next big thing:
“Japanese whisky is becoming more well-known. I hope we’ll see more people ordering an old fashioned made with this spirit. It’s an incredible and different drink.”
Favourite thing on the menu:
“The Hibiki 12yo sure is a special one.”
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.
