The Attic: The Fitzroy Bar With A Completely New Menu Every Month

Sipping a pizza? Locking eyes with a chupacabra at the bar? Trust me, it’s a good time.

Welcome to The Attic, the bar-within-a-bar above Black Pearl, Fitzroy’s 22-year-old cocktail institution. Each month, the menu changes completely with a new theme.

“The Attic is a chameleon; it can be anything we want it to be,” Bar Manager Ben Hardy says.

It’s “concept cocktails” without the pretension. September’s theme was fast food. Think Finger Licking Good Martinis with chicken fat-washed gin and 11 secret herbs and spices, or a Margherita Margarita with roast cherry tomato, basil, and mozzarella. All came with the option of “fries with that” which, yes, upsized your order with a side of fries.

“We are seriously unserious,” Hardy says.

No surprise that October sees spooks and monsters emerge in The Attic. The Monster Menu is their first full-on Halloween theme, and they’re going all out. Hunt down the Chupacabra: a smash-up of a grasshopper and Ramos gin fizz with pisco for a Latin American touch, topped with a pair of googly eyes. Team pumpkin spice, rejoice! The Jack-o’-lantern’s pornstar martini riff switches out passionfruit for house-made pumpkin spice syrup made with fresh pumpkin juice. For lovers of darker fruits, the Werewolf is an Islay Scotch bramble-style refreshment with blackberry and pepper.

“It leans into the dark forest, a mystical beast of a cocktail,” Hardy says.

Hardy joined Black Pearl in 2020, seeing through the temporary venue closure and repairs in 2024 and stepping up to lead The Attic after former manager Lachy Boyle. This younger sibling to Black Pearl has evolved over 12 years, but it’s always been a creative cocktail hub for those in the know.

“The Attic team is small, just three people, so when an idea clicks, we run with it,” he says.

Next up? November sees us sipping on ‘Colour Theory’ (find out what green really tastes like). Then it’s full-throttle Christmas for December. Past themes include the solar system and Australian animals. Is it hard work? Yes. But if it’s fun and they love it, Hardy says guests can feel the chemistry.

“Seeing someone have a great time makes me have a great time,” he says. “I'm pretty confident I'll be in hospitality for the rest of my life and stirring Negronis at 70.”

Book your table here.

Main Image Credit: The Attic | Supplied