Welcome to the wonderful story of Henry Sugar, a neighbourhood wine and cocktail bar that will serve quality food in a relaxed setting where customer service is imperative and dessert is as important as the main show.
Opened on Thursday, 15 December, Henry Sugar is located on 298 Rathdowne Street in Melbourne’s hip suburb of Carlton and is the first joint venture by Kiwi chef Michael Baker (Hell of the North, El Celler De Can Roca – Girona, Alkimia – Barcelona, The Larder NZ) and bartender Daniel Mason (Joe Taylor, Cookie, Toff in Town).
Heading up the kitchen Baker will showcase his wealth of expertise gained during his four years working in Spain, with Henry Sugar’s menu best described as seasonal, simple and thoughtful. Designed to be shared, diners can expect dishes such as lentil parfait, glazed with Pedro Ximinez and served with house brioche; a tartare of tofu with sesame puff, or grilled octopus, sobrasada and fennel.
Desserts will shine brightly, with dishes such as Coconut custard, coconut granita, mirin and citrus sorbet; and Meringue, sumac, fruit, vermouth, which can be paired with alcoholic or non alcoholic options, like house fermented Tonka-Cola, or a fizz of lemon myrtle, bramble-tea gin, raspberry & citrus.
The concept of Henry Sugar evolved naturally, with Mike saying “I originally approached Dan with the idea of doing a dessert cocktail bar. Our concept evolved after weekly meetings and so developed the story of Henry Sugar.”
The focused cocktail menu, and minimal intervention wine list has been curated with the menu in mind, and will feature interesting flavour combinations, such as locally made moonshine, caraway and pineapple. Lighter alcoholic options will also focus prominently, with a range of vermouths, sherries, mistelle and sake all taking centre stage. The team will also make their own sodas using seasonally available fruit, carbonated naturally via fermentation. Rhubarb soda, and Orange & Ginger have been the picks so far.
“I think Henry Sugar will be a great opportunity for Mike and myself to explore and develop unique ideas in pairing and technique, playing with the line between dinner, dessert and drink,” Dan says.
Set in an old Victorian frontage shop, Henry Sugar will be a cozy, relaxed eatery where diners can pop in for a wine and a chat, or settle in for the evening with friends. The boys have taken it upon themselves to rebuild the bar and design the interiors, which will feature a fireplace and exposed brick walls. They have designed and poured a large charcoal cement bar top and will have a range of local beers on tap.
There will also be street seating for those wishing to enjoy a cocktail in the afternoon sun.
