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Bulletin Place was opened in 2012 by three bartenders to make a bar with "all of the things we liked, none of the things we hate" about bars.
They picked up a cheap lease on a former Japanese noodle restaurant, renovated themselves while spending more money on the ice machines than furniture.
Now, over 4 years later, this hard to find, "shoe-box sized" 45-seater room is one of Australia's most awarded-ever bars and recognised globally for the quality of drinks, friendly team and casual vibe..
Open Monday to Saturday from 4pm and located 1min walk from Circular Quay, perfect for after-work, pre-dinner, post-dinner and sod-it-lets-skip-dinner drinks & nibbles.
We are open late each evening for cocktails, whiskies, wine & beer, perfect before or after gigs & shows at the Sydney Opera House (~8 mins walk).
Bulletin Place is a mecca for quality cocktails, liquor and wine served with care and genuine charm.
Our outstanding signature is a daily changing cocktail menu created from strictly seasonal produce that’s attained from the markets each morning. This offering is bolstered by a serious zest for the best classic cocktails.
Our central ethos is change, and that means that everything rotates. Whether it's our seasonally varied Australian wine list, our weekly changing craft beers or our ever changing spirits collection; a trip to Bulletin Place is never the same twice! In the cosy atmosphere, there’s no better place to discover some great new flavours with friends.
Bulletin Place was created with the intention of being a tiny oasis in the urban landscape. There are things we won’t budge on in terms of standards and a few affectations we avoid in the name of hospitality, efficiency and purity of product. You’ll find the following core principles in each daily cocktail list:
In September 2015, we opened our second venue, Dead Ringer, a neighbourhood restaurant & bar in Surry Hills.
Our signature move is our daily changing cocktail menu.
Each day our bartenders work with the (strictly Australian) produce thats looking the best at the market to create 5 original cocktails using this an whatever else is currently inspiring them.
The day's menu goes up on the butchers roll behind the bar and there is no other menu, any classic cocktails are available on request or you can put yourself in their hands for 'bartender's choice!'
We rotate our 2 beers every couple of weeks, always Australian, always fresh. We do our best to showcase new breweries and interesting styles.
We keep a short list of Australian wines appropriate to the season and keep two reds, two whites and a sparkling open to serve by the glass at any time. What a bottle finishes, the next person to order gets to pick what we open next from the list!
|Marinated Mt Zero Olives||8|
|Beetroot Hummus with Sumac, Sesame & preserved lemon||10|
|Cured Meats, House Pickles & Sourdough
|Fennel & Garlic 'Finocchiona'|
|Cheese & Accompaniments|
|L'artisan Triple Cream Brie||14|
|Woombye 'Blackalls Gold' Washed Rind||14|
|Berry's Creek Riverine Blue||13|
|Ashgrove Cloth Bound Cheddar||12|
Our produce is strictly Australian and seasonal.
It's not cheap, not efficient & not easy, but is is damn delicious! Supporting our own growers, grocers and butchers is a good thing!
What is a bar with music as an afterthought?!
If you like the way our jams go-a-boom-boom, take a listen to our Spotify channel below and pass it off as your own good taste.
But if you've lost your iPhone, have a new gin we just must try or just want to say hey, please drop us a note via the form below.
And you're not going crazy, we don't have a phone number, it's awesome.
(Please note that last drinks are called 20mins before closing time)
|Monday||16:00 to 00:00|
|Tuesday||16:00 to 00:00|
|Wednesday||16:00 to 00:00|
|Thursday||16:00 to 01:00|
|Friday||16:00 to 01:00|
|Saturday||16:00 to 01:00|
Look for the brown doors to the left of Cabrito.
If you're ringing a doorbell, you're somewhere else.