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Bulletin Place

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10-14 Bulletin Place, Sydney, Australia

By Sam Bygrave

Is there a Sydney cocktail bar more emblematic of the city? It’s unlikely. All those hours of sunshine make great conditions for growing great produce – the hot summers require refreshment. And parked upstairs in a building down a lane, Bulletin Place has unabashedly championed delicious (and refreshing) drinks, employing the best produce it can find.

As Sydney’s bar scene has matured so too have the small, upstart bars that turned the city’s drinking culture on its head. Opening crews have moved on, operators have opened other bars, and new bartenders have been blooded. What sets Bulletin Place apart is that its standards haven’t dipped in its four-year run.

So, while co-owner and bartender Adi Ruiz has stepped away from the bar, the bar has brought in a similarly accomplished set of hands in Paul Hammond (formerly of Melbourne bars The Beaufort and Seamstress). With fellow owner and bartender Tim Philips spending more time at new bar Dead Ringer, it lured up-and-comer Thalita Alves (though you’ll see Philips behind the stick at least one night a week).

The focus is still on great drinks in a comfortable atmosphere without the pomp and bluster of other bars — it’s the Australian style of hospitality at its finest. Each day sees a new, five-strong cocktail list created by a different bartender, using the best produce the markets can offer.