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Friday 7 January 2022

On the Rocks: Sydney's latest drinking/dining destination

The historic Rocks district in Sydney has a new drinks and dining drawcard with the recent opening of Hickson House’s stills, bar and kitchen. 


Hickson House Distilling Co. has transformed a heritage warehouse into a distillery, bar and dining room in the heart of Sydney’s oldest suburb.


Hickson House features distilling experiences, curated cocktails, matching menus and spirits distilled on site. 

The distillery’s stills and barrels sit alongside a bar and dining space, overlooked by a more intimate mezzanine cocktail lounge, the High & Dry Bar.


The space’s centrepiece is the soaring back bar, home to over 600 bottles from all around the globe, with a strong focus on Australian-made spirits, including obscure whiskies and the distillery’s own Hickson Rd. Gin, the first of many spirits to be distilled at Hickson House. A whisky and other bespoke single spirits are in the pipeline. 

The range of Hickson Rd gins - Australian Dry, London Dry and Harbour Strength - feature ingredients sourced from all over the country, some grown exclusively for the distillery. 

The cocktail list is matched to a locally sourced, botanically inspired menu that includes flour-dusted squid with finger lime and pepperberry; slow-roast roast lamb porchetta with juniper jus and mint gremolata to share, and whisky chocolate lamington for dessert.


Hickson House is the realisation of years of planning by Mikey Enright and Julian Train, founders of award-winning Barrelhouse Group, the team behind The Duke of Clarence and The Barber Shop. They are joined at Hickson by head distiller Tim Stones. 

Hickson House Bar & Kitchen is open 4pm-midnight Tuesday-Wednesday; noon-midnight Thursday-Saturday and noon-10pm on Sundays. Bookings can be made online. 

Hickson House Distillery hosts one-hour tour and tasting experiences Thursday-Sunday at noon, 1.30pm, 3pm and 4.30pm. Cost is $40pp, with a 10% discount on purchases from the Spirit Store. 


For details see

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