Black Pearl

During the past decade the bar’s most famous invention has been the Death Flip, a diabolical arrangement of raw egg, tequila, Jägermeister and yellow Chartreuse. “It’s very intense and very delicious,” says manager Felix Allsop, “but you’ve got to like flips.”

For those who don’t, try the Late Night Martinez, a recent collab between Black Pearl’s bar stars and Sydney’s Archie Rose Distillery. This dark and complex Martini takes Archie Rose’s Distiller’s Strength gin and cuts it with vermouth, cold-drip coffee, menthol, wattleseed and ‘stonefruit’ (actually a cheeky dash of apricot brandy). Served freezer-cold from the bottle either classic Martini-style, on the rocks or with a splash of soda, it’s a pleasantly brain-teasing puzzle of emotions ranging from coffee, chocolate (from the wattleseed), an almost-anise hit from the menthol and the zing of orange zest. Owner Tash Conte’s pick is The Swanson, a connoisseur’s blend of Lagavulin single malt and Pedro Ximénez sherry spiked with a double hit of Becherovka and orange bitters, and grated coffee beans to finish.

There’s a handful of wines by the glass and a selection of mostly Victorian beers for less adventurous tastes. 

Black Pearl is known for having some of the best bar staff in town, both for their cracking cocktail skills as well as for their personality and warmth. There’s genuine engagement with guests here; staff take the time to explain, get to know your tastes and guide you down the right drinking road, without ever being pompous or weird about it. Patrons are treated like houseguests or regulars, even if it’s their first visit. It’s this individual attention that explains why hardly anyone pops in here for just one drink. It’s always at least two, because this is a place where it’s a pleasure to linger.

Table service keeps things chilled, although with a 3am closing time weekends can sometimes get a little loose. Hence the bar’s nickname, The Black Hole.