THE DISPENSARY - A DRAMBUIE POP UP BAR

The Premise is one shot (pun alert!) to create and run your own bar. Visionaries are encouraged to submit their idea for a temporary bar in a secret location. The public and a panel of judges then vote for their favourite and the winner takes it all.

Located in Farm Cove near Mrs Macquarie's Chair, the winning pitch, The Dispensary, was designed by competition-winners Matilda Swan and Simon Connet. The 'remise' of their bar is a trendy, apothecary-inspired setting which complements all too well the folklore of Drambuie as a medicinal elixir. The result is a modern and classical tribute to opulence, set in a prime time location for Sydneysiders.

The open white frames around the bar give the sensation of being in a room on the water, open enough to feel the breeze through your hair and the last of the sun's rays for the day. The view of the Sydney Opera House from that angle is rare, beautiful and breathtaking treat. There's a bed lounge for stretching out luxuriously, candles in little white buckets, bell jars hiding plants, traditional glass jars, mortar and pestles, and light bulbs hanging from the retractable roof. The bartender wears bow ties, crisp white shirts and suspenders and smile amicably as you approach. All the featured drinks are made with the signature Drambuie, a malt whiskey made with honey that goes down smoothly.

The winning favourite of the evening is the signature Dispensary drink made with Drambuie, lemongrass and ginger iced tea, a light and refreshing combination. It comes with a candy strip straw, a tribute to the milk bar of yesteryear. The Ruby Bismuth is another solid cocktail with Drambuie, lemon juice, grenadine syrup, lash of bitters and lemonade. The result is sweet but still packing a strong punch - it seems like a femininely disguised masculine drink (The Transvestite, if you will).

You can feel that you're swaying even if you've only had one drink. The fork on our cheesecake platter dances in the wind as the food comes out in small, yet surprisingly filling portions from the La Tana Chef Cristian Do Sandri. Happiness ensues with the mini burger plate featuring wagyu beef and truffle and chicken and turmeric, both options bursting with so much flavour you'll wish they weren't 'share plates'.

We sail away with smiles, vowing to return the following night and hoping this place becomes occupied once more after the wonderful Dispensary hangs its lovely hat.

Sheree Joseph

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