First Look: Door Knock Sydney Bar

Sydney’s CBD is set to have a new cocktail and wine bar when Door Knock opens this week.

L-R: Natalie Ng (Owner/Operator), Jonothan Carr (Bar Manager)

Door Knock, the new subterranean bar by Owner/Operator Natalie Ng and Justin Best is set to be a cosy hideaway from the hustle and bustle of the city. The cocktail and wine bar will be located at 70 Pitt St in Sydney, taking over the space that was Norsk Dor. Step through the security entrance, down the stairs and look for the brass pineapple door knock.

“We want it to be a home away from home,” Natalie says. “Door Knock has a beautiful cozy cabin-like feel where you could come down and sample from a cocktail list that is fun and innovative but doesn’t take itself too seriously”.

On board is Jonothan Carr (previously of Kittyhawk, Archie Rose) as Bar Manager. He brings a list of 8 to 10 cocktails and a 30 to 40 strong wine list. “The first cocktail list will be solid and a good introduction to the venue. It’s fun, approachable, with no pretension and non-category driven. We give every category a good showcase. It will be forward-thinking and innovative,” Jonothan says.

There’s a strong wine program in place. “The wine lists will imitate the cocktail lists, changing with what we love to drink while showcasing much of the new movement into natural wines, and at the same time staying true to the people’s favourites. However our hope is that customers will be willing to try something weird and wonderful and discover new favourites!” Natalie says. “We love sherry and fortified so there will also be a strong focus there.”

The food menu will complement the beverage offering and is designed to be shared along with larger substantial dishes. Heading the kitchen is Voltaire Silva, hailing from Barry Macdonald’s Fratelli Fresh and Cucina in Double Bay. Expect his menu to have all your favourite things to eat but with a cool twist. Think Fried chicken, salted daikon, toasted pita & spicy shrimp seasoning; BBQ Pork Belly burnt ends, cauliflower puree & watercress; and Lightly smoked beef tartare, egg yolk confit, crispy onion.

Originally published 19 October 2017. Updated 15 November 2017.

The Venue

Door Knock is accessed from Pitt St. Walk down a flight of stairs, down a long corridor, veer to the right and you’re almost there. To enter, use the pineapple door knock to knock three times then pull the door open.

Take a look at the photo gallery below:

The Bar

The opening cocktail menu by Bar Manager Jonothan Carr is sharp and concise with seven cocktails, a bottled option and a drink to share. Sherry features in a few drinks such as the excellent Le Puritan with Poor Tom Fool’s Gin, Pineapple Skin Fino, Yellow Chartreuse, Orange Bitters. The smoky My Ex Paloma comes as a bottled cocktail you pour yourself, a combination of hopped Mezcal with smoked grapefruit, agave, apple cider vinegar set to please agave fans.

Hey Macadamia takes inspiration from the Trash Tiki movement of reducing wastage. Plantation Rum, Fino, Mango, Lime, Macadamia Orgeat give it a tropical influence. The mango flesh is stripped and used as a puree, the skin is steeped into a mango skin fino adding salinity. The mango skin is then dehydrated and turned into an edible spoon. The macadamia orgeat is strained and the solids go into a dehydrator. A rose water and macadamia combination is crumbled on top of a lime shell with the mango skin as a spoon – a garnish that has the flavours of the drink in different textures.

Take a look at the cocktail gallery below:

Jonothan Carr, Bar Manager

Under House Jerez ($19) – House Sherry Blend, Suze, Nectarine, Aromatics, Watercress

Le Puritan ($19) – Poor Tom Fool’s Gin, Pineapple Skin Fino, Yellow Chartreuse, Orange Bitters

Hey Macadamia ($21) – Plantation Rum, Fino, Mango, Lime Macadamia Orgeat, Edible Spoon, Pineapple Crown

Bottled Cocktail: My Ex Paloma ($20) – Hopped Mezcal, Smoked Grapefruit, Apple Cider Vinegar, Agave, Sea Salt, Jello Worm

Finogroni ($40 for 2) – Fino Sherry, Campari, Sweet Vermouth, Coconut

The Food

The food menu by chef Voltaire Silva is enticing, approachable and well priced. A succinct listing of nine dishes brings together Japanese influences and flavours, be it the umami-laden freshly-shucked oysters with ponzu, a wagyu corndog with dancing bonito flakes, or the excellent Salmon Ballantine that is not to be missed.

Here’s a photo gallery of the dishes below: