A bar like no other, with dark and decadent interiors and low lighting, Public is a world within a world and offers an exceptional experience.
“Our cocktails are an extension of the bar, tethered to our location, our city, seasonality and our collaborators,” says its website.
“We develop our drinks to primarily be delicious, but we do try to push the boundaries of where we can take the flavour and the story with every cocktail.
“All of our staff are super passionate, from our whisky nerd to our wine geek, our talented team enables us to give you the things you love and the things you might not know you love.”
The cocktail menu is split into two halves, with classic serves on one side and a twist on the opposite, making it a very interesting and tempting offering.
Notable cocktails of the past have included 159 Norfolk Street, made using White Chocolate washed Tanqueray, Cocchi Americano, Fino Sherry and Rose Water; and the Public Bellini, made with homemade peach puree, topped with Prosecco.
The venue also serves an excellent food menu, which is exceptional considering how small the venue and the kitchen within are.
“Right from the inception of Public, we knew that we wanted to really excel the standards of food that can be achieved from a ridiculously small kitchen like ours,” the venue says of its food offering.
“Be that homemade pasta, seasonal small plates or our flamed toastie, we want the food and drink to work in tandem and to combine to give people an experience that is uniquely Public.”