The Northern Beaches’ newest bar, The GoodBar, isn’t just raising the bar for Brookvale’s drinking and dining scene; it’s setting entirely new standards in sophistication and Aussie flavours. 

Locals will be thrilled to discover dazzling new gin, whisky and cocktail bar The GoodBar in the heart of Brookvale’s burgeoning arts district. It’s from local specialty distillers Goodradigbee, who chose to open in Brookvale because they loved that it was an emerging hub for both brewing and the creative arts.

“I would say Brookvale is now established as a destination hub and it’s attracting both locals and visitors from afar,” says John O’Connor, Founder and Chief Distiller of Goodradigbee.

Opening its doors in mid-October, The GoodBar has been a labour of love, evolving over the course of 16 months.

“The GoodBar gives us the opportunity to engage and connect with the customers of our distillery, to introduce more people to the Goodradigbee Distillers’ range of spirits,” says John. 

“Goodradigbee is the only distiller worldwide using Australian hardwood cubes to make whisky (and gin),” he says. “Our malts have unique provenance, our gins use Australian Indigenous botanicals, and we are working with the Ngunnawal people in Canberra (the home of the Goodradigbee River) and local mobs to develop new and different ways to use native ingredients.”

Start your visit to The GoodBar with their signature Death in Paradise cocktail featuring their Jamaican rum with sweet passionfruit and subtle honey. Their GoodBar’s bartenders also shake up twists on the classics and cocktails spotlighting bush ingredients, alongside local beers from Brookvale brewers, fine wines, global gins and whiskies, and a great range of mocktails. For adventurous nights, The GoodBar offers tasting flights of the Goodradigbee range.

Head chef, Rob Phillips (ex-The Cumberland, Donny’s, Insitu; Garfish) designed the sophisticated food menu with many specialties also highlighting local spirits and whiskys including:

  • Kingfish sashimi cured in their Freshwater Gin
  • Salmon cured in their Grey Gum Vodka
  • Smoked duck breast cooked with their Ironbark Single Malt
  • Chocolate tarts made with their Tasmanian Blackwood Single Malt

“If someone is really hungry, we also do hearty Reubens, pork pies and Italian meatballs,” John adds. 

The ambience at The GoodBar is relaxed yet stylish, with finishing touches designed by none other than Newport’s Mitch and Mark from The Block. The space boasts vibrant colours and an inviting atmosphere, with soft, acoustic music in the background and even an open fireplace for those cooler evenings. 

Mitch Edwards from The Block and Mitch and Mark Home at The GoodBar

“Everyone seems to enjoy sitting in our comfy Chesterfield lounges enjoying good conversation, drinks and great food – that is what we are about. Date nights, drinks with friends, a good meal in a classic bar…,” John says.

In the future, The GoodBar plans to host limited-edition experiences and special events. 

“We do gin and whisky tastings, masterclasses and distillery tours where you can try your hand at being a spirits blender and learn more about indigenous botanicals and our world-first hardwood process,” John explains, making sure to highlight their stand-out ‘Tour of the Cubes’. 

The GoodBar also boasts a dedicated space for corporates to hold offsite meetings and an event space for private functions. Goodradigbee’s cellar door is open seven days a week and all GoodBar customers receive $15 off any purchase from the Goodradigbee range when they leave.

 

The GoodBar

Address: 41 Orchard Rd, Brookvale, 2100

Opening hours: Wed–Fri 4-till late, Sat 12pm–till late, Sun 10am–till late

Website: https://goodradigbee.com/ 

Reservations: https://www.opentable.com.au/r/goodradigbee-distillers-brookvale

Facebook:https://www.facebook.com/goodradigbeedistillers 

Instagram: https://www.instagram.com/thegoodbar.brookvale/ 

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