Zephyr Bar Sydney

There’s something about Zephyr. It’s not the newness factor of a luxury bar crowning the Hyatt Regency Hotel in Darling Harbour. It’s not even the sweeping views that invite sundowners and quality time with friends, or the prime location for the spectacular sunsets that Sydney has been experiencing of late.

The thing about Zephyr is what it isn’t. And it isn’t a hotel bar.

Zephyr Rooftop Bar

Make you way to the 12th floor past a few hotel rooms and up a few steps. Once you’ve reached the rooftop, you’ve entered another world.

Zephyr Hyatt Regency

The name Zephyr is Greek for “gentle, cool breeze” and the 200 person capacity venue is designed like a luxury yacht with attention to detail that transports you to a different place.

Lounges

The nautical theme is evident throughout from hanging ropes and speedboat lighting to the long, sleek curved bar with an illuminated bar top.

Zephyr Bar

You could even say that Zephyr has a dual personality. During daylight hours, it is a buzzy, elegant rooftop bar that reminds you of the beauty of Sydney, and as the sun begins to go down and twilight sets in, the venue embraces a chic, luxury European vibe.

Back Bar

The bar has an extensive spirit collection with its own menu. There’s an impressive rum collection and gin that includes aged varieties. What sets Zephyr apart is the collection of 75 vermouths with many collectable bottles sourced from around the world by Zephyr’s bar manager, Mirko Simonazzi. His vermouth knowledge is well worth exploring.

Take the Cora Vermouth Bianco from the 1960s ($80 for a 60ml serve), the first vermouth imported from Italy to the United States. It’s rich on the palate, sweet and smooth, balanced with spices and rather reminiscent of Vin Santo. From the 1970s, Beccaro Turinet which was the original aperitivo spritz, is a rosso style vermouth with herbaceous and woody aromas like frankincense.

Try an antique bitter aperitivo, Giovanni Bosca Americano Rosso Bitter Aperitivo ($18), the first Americano bitter with gentian as the main botanical instead of artemisia in a dolcetto wine base. It has floral notes, along with a woody influence and spice with some tannins. And for a different style of aperitivo made with 100% Barolo wine, the Cocchi Barolo Chinato with quinine bark yields rich flavours with soft tannins and spice.

You’ll also find Bonal Aperitif from France, Casa Mariol Vermut from Spain as well as Oscar 697 Vermouth from Italy.

L-R: Rosé Vermouth, Dry Vermouth

The cocktail list developed by consultant Grant Collins (The Powder Keg) and bar manager, Mirko Simonazzi takes you from the “Light, Fresh Fizz”, Draft Vermouths, House Specialties, Frozen Cocktails, Sharing Cocktails, to the Gin & Tonic menu.

Zephyr offers Vermouth on Tap ($16) and the liquid takes influence from European flavour profiles along with traditional and native Australian botanicals. It’s made in-house by infusing neutral grain spirit with spices and herbs such as marshmallow leaves, cinnamon, kaffir lime leaves, star anise, juniper, angelica root then mixing it with Margaux wine from France.

The Rosé Vermouth with candied strawberries and rosemary appeals to those with a sweeter and fruitier palate while the Dry Vermouth garnished with thyme highlights the savoury notes. Both are delicious, easy drinking and thirst quenching.

L-R: Mediterranean G&T, Beachside G&T

From the Gin & Tonic ($15 each) menu, the Mediterranean G&T with Gin Mare from Spain, garnished with rosemary, thyme and olives has lovely savoury notes and simply is an ode to Mediterranean flavours. The Beachside G&T with the excellent Broadside Navy Strength Gin from the West Winds combines sea asparagus, celery bitters and Indian tonic. It’s savoury and the sea asparagus adds another salty dimension which makes this drink one of the best G&T.

Bloom G&T

Alternatively, opt for the Bloom G&T ($15) with Bloom Gin, Fentimans Tonic, fresh berries and bee pollen.

Charcuterie Board

Should you start to feel peckish, the Charcuterie Board Antipasto ($26) with lonza, coppicola and wagyu bresaola is a good option to share as you’re sipping on vermouth or any of the G&T combinations.

Wagyu Skewers

For something a little more substantial, the tender Wagyu Skewers with Chimichurri Sauce on Himalayan Salt Block ($32) is not to be missed. The salt block imparts a unique flavour to the meat, so good that you could almost forget about the accompanying sauce.

Aperitif Punch

One of the popular drinks is the Aperitif Punch ($55) with rosemary-infused Aperol with organic honey, cold press pink grapefruit and bourbon. Designed for sharing between 2-4 persons, it is beautifully presented and allows you to serve yourself at your table or at the bar.

As the evening progresses, you might find yourself after a dessert style or after-dinner cocktail.

Salted Nitro Espresso with David Green

Theatre is part of Zephy’s cocktail experience and if you’re after a caffeine hit, the Salted Nitro Espresso ($21) hits the right spot.

Salted Nitro Espresso

Dark Chocolate infused rum, house-made affogato, house-made nitro salted caramel foam and smoked chocolate come together in a combination that gives you the best of both worlds, a dessert and a cocktail in one.

Smoked Chocolate Sazerac with Mirko Simonazzi

The hickory Smoked Chocolate Sazerac ($21) is made with bourbon, white cacao, absinthe and Peychauds bitters, served short with smoked bourbon chocolate. This is a Sazerac that is elevated to another dimension with the richness of the bourbon chocolate and the hickory smoke that lingers long on the palate. Take a sip, take a bite of the chocolate then another sip. This is the cocktail with which to end the night as you take one more look around.