11

Juanita’s

“Come as you are, drink what you

like” is the mantra at this Subiaco

watering hole. Owners Luke Foyle

(late of Lulu La Delizia and The Old

Crow), Anthony Princi and Jeremy

Diaz (both of Bivouac Canteen

& Bar) have brought a new energy

to the south end of Rokeby Road.

“We’re calling it South Rok,” says

Foyle. Formerly an art-supply store,

there’s a bohemian spirit in its styling

(vintage squash rackets and all) and

regular takeovers from winemakers.

The wine list is made up of sta‰

favourites, and there’s house-made

parfait and terrines, too.

What to order: Foyle’s salt and vinegar

chips are the perfect foil for a Blood

& Sand: here a shot of equal parts

rye and Campari.

667 Ann St,

Fortitude Valley,

savilerowbar.com.au

Wines of While

Meet Wines of While: a 50-seat

cave à manger specialising in

minimal-intervention wines chosen

by chef-owner Sam Winfield.

European in both inspiration

and flavour, it o‰ers no wine list,

just a blackboard that changes

a few times daily. The approach

in the kitchen is similarly relaxed

• think pasta all’arrabiata, or a plate
  of white beans with braised rapini
  to match your glass of Sicilian
  Lamoresca Rosato.
  What to order: A magnum of Cantina
  Giardino’s skin-contact T’ara rà
  Greco, best enjoyed out the front
  catching the late-afternoon Western
  Australian sun.

Alden St,

Fortitude Valley,

(07) 3193 7392,

honto.com.au

TAS

Savile Row

Martin Lange describes his new Fortitude Valley

speakeasy as “artist Richard Hamilton and David

Bowie, feet up on a Chesterfield, drinking Rob Roys

by candlelight and playing Uno at 1am”. Count us in.

It’s slightly more extravagant than Cobbler, with an

Italianate mural, luxe wallpaper and a whopping great

chandelier. Whiskey, sherry and amari feature heavily

on the 900-bottle back bar, or get those feet up

with a classic prepared by dapper uniformed sta‰.

What to order: The Butterscotch Old Fashioned:

butterscotch whisky and grappa stirred with

spiced manuka honey and macadamia bitters.

The Den

Finally, a sophisticated bar in Tassie where you’re

almost guaranteed a spot by the fireplace. The

tables outside are set around two custom-built

gas fires; and inside, a luxe two-storey scorcher

with a brass-plated flue takes centre stage. Bar

manager Etien Celzner is behind cocktails such

as the Tas Berry Sour, made with McHenry gin,

Pimm’s, Fernet Branca and a syrup steeped

with rosemary and lavender foraged (read:

nicked) from front yards in Battery Point.

What to order: There’s whispers of an o‰-menu

stash of Glaetzer-Dixon’s La Judith Shiraz. 

63 Salamanca Pl,

Battery Point,

0499 888 233,

theden.com.au

ÔÔ

Don’t stress about the name and how to say it. Just

order another cocktail. Perhaps a Deadly Viper

Assassination Squad (Archie Rose vodka, umeshu,

watermelon and lemon juice) or The Man From

Okinawa (a Gin Sour with shiso liqueur). All the

cocktails at restaurant Hôntô’s bar, ÔÔ, are named

for Kill Bill characters, and you can almost imagine

the Crazy 88 storming the hidden entrance on Alden

Street. Opened in August by Tyron Simon, Frank Li

and the team behind Longtime, there’s a lot to like

• more than 120 Japanese whiskies, for starters.
  What to order: We’re hoping the lobster katsu sando
  makes it from the restaurant to the bar (which is
  pronounced “double-o”, by the by.)

458 William St, Perth,

(08) 9328 3332,

winesofwhile.com

341 Rokeby

Rd, Subiaco,

(08) 9388 8882,

juanitasbar.com.au

Wines of While.

Below right:

The Den.

QLD

WA

84 GOURMET TRAVELLER

PHOTOGRAPHY ALASTAIR BETT §THE DEN© & LULU CAVANAGH §WINES OF WHILE©.