“A Private Party at a New York Penthouse”, 100 Metres Above Ground

Sunday 30 September 2018


Nick & Nora’s, The Speakeasy Group’s (The Roosevelt and Eau de Vie) rooftop cocktail bar, has been a long time coming.

It was supposed to open on the 26th floor of the V By Crown development in Parramatta at the end of 2017, but owner Sven Almenning had to push the completion date out to September of this year.

When it does finally arrive the lavish cocktail bar, 100 metres above the ground, will offer views of the city and the Blue Mountains.

This seventh venue by the Speakeasy Group will have a cigar balcony, champagne towers scattered throughout, a raw bar commanded by head chef Shane Ribchester (ex Vue De Monde and Nobu chef from Melbourne), and a fair bit of whisky and cognac.

“Picture a private party at an awesome New York penthouse,” says Almenning. “We’re aiming for a fun and upbeat environment; I really don’t think there is a place quite like it anywhere in Australia, let alone Parramatta or Sydney.”

The bar is named after the fictional characters from the 1934 film and Dashiell Hammett novel The Thin Man. Nora is a wealthy heiress and her husband Nick is a hard-drinking ex-private detective. “The original idea was to create a space that makes you feel as though you’ve arrived at a great private event at someone’s home. The question then became: whose home? I remembered these cool cats Nick and Nora … – I thought these fictional characters would throw an epic party,” says Almenning. “Plus they loved champagne and Martinis.”

Just like the group’s Mjølner bar and Melbourne’s Boilermaker House, Nick & Nora’s will focus on whisky, in particular malt whisky. Those familiar with The Roosevelt in Potts Point will also see similarities between it and the new bar’s extensive champagne selection and bespoke Martinis. The theatrical cocktail list will resemble The Roosevelt’s as well as Eau de Vie’s; there will be liquid-nitrogen taps and five liquid-nitrogen stations at the bar.

The champagne list will encompass rare and hard-to-find vintages such as Krug Clos d’Ambonnay Blanc de Noirs, a 1995 Charles Heidsieck Blanc de Millenaires, Armand de Brignac Rose, and a jeroboam (three litres) of Dom Perignon. “We’ll be rocking out over 70 different champagnes by the bottle and I would not be surprised if we end up taking this number past 100,” he says.

The new development the bar will be a part of is on Macquarie Street and will have a mix of retail, residential and commercial space. Already in the building is Husk & Vine, Umaya Japanese and Butter.

Rooftops are increasingly being used for Sydney bars. Recently Hotel Williams reopened with a Slim Aarons-style venue, Erskineville’s The Imperial introduced an Italian-style rooftop cocktail bar and Primus Hotel added a New York-style pool bar.

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 Original Source: The Broadsheet


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