There’s something slightly magical about The Powder Keg. This Sydney bar has earned itself a reputation for the kind of food and cocktails that are multi-sensory experiences unto themselves, and for good reason. It’s the sort of place you keep in your pocket when you want to really impress, but still retains plenty of relaxed cool.
With party season heating up, The Powder Keg is our go-to for that extra special spot to end the night with a bang, thanks to the Late Menu. Kicking off at 11pm, this special menu continues working its magic until 2:30am on Fridays and Saturdays. Yep, no more dirty kebabs for you!
The star that’s making us stay late is the wild boar burger. This is no ordinary burger (nothing at The Powder Keg is). The added umami of cheddar and smoked ketchup is uniquely offset with fennel and pickles, prompting many a cry of #getinmybelly.
Of course, no dinner here would be complete without one of their smoking cocktails, and The Powder Keg punch stays on throughout to elicit plenty of bedazzlement. The bewitching combination of bourbon, elderflower, celery grape bitters and Custard Co organic cider is served in a smoking barrel keg (complete with a fuse). Like any good punch it’s perfect for sharing, but it’s also designed to be talked about and ‘grammed.
Since we know you’ll want to come back, let us reassure you that there’s plenty for early birds too. We’re big fans of the mid-week dinner specials and cocktail hour, but we can rarely help but order the cucumber and rose gin and tonic. It comes in a truly magnificent icy globe full of rose petals and refreshing cucumber, sure to bring out your inner fortune teller (especially once the incense gets going!). Predict awesome times ahead if you order the unique gin and tonic fresh oysters, which look like they landed straight out of an underwater wonderland.
Actually, scratch that—order basically anything and it will look like a work of art. Your organic roast chicken will come adorned with celery powder and foraged herbs. If you’re feeling a bit more playful for dessert, wild flowers sit atop the organic Jersey milk ricotta sorbet, which is served in a bath of liquid nitrogen.
And since they don’t do things by halves, there are plenty more ways to immerse yourself in the experience that is The Powder Keg. Think private foraged lunches where you can follow chef Elijah Holland along the coast or in the forest before your meal, or mixology classes with cocktail extraordinaire Grant Collins—which really have to be seen to be believed.
Start looking up synonyms for “wow,” because you’re going to start saying it a lot more often from now.
Editor's Note: This article is proudly sponsored by The Powder Keg and endorsed by The Urban List. Thank you for supporting the sponsors who make The Urban List possible. Click here for more information on our editorial policy.
Image credit: Federica Portentoso, The Powder Keg