Void Bar

At 17 metres underground, Void Bar is in the heart of Mona (Museum of Old and New Art), carved deep into sandstone next to the River Derwent on the outskirts of Hobart. Head down the spiral staircase into the depths of the museum to find its house bar, the Triassic sandstone walls towering above its impressive spirit collection.

Those who discover Void often do so unintentionally – they’ve come to visit one of the most famous museums in the world, after all – but once seated at the bar or in one of the velvet armchairs arrayed around coffee tables in the cavernous space, they’re glad they did. A tight, fetching menu of cocktails, wines from on-site Moorilla Estate along with the museum’s Moo Brews, and the dramatic setting make an attractive proposition.

The Espresso Martini, with a base of Bread vodka, made from rescued bread by Tasmania’s Endangered Distilling Co, is a smooth number and could provide the pep to see you through the rest of the Mona experience. If you find the name ‘So You Don’t Like Prince?’ intriguing, the combination doesn’t disappoint. Tasmania’s 7K Amaro, a bittersweet and refreshing herbal liqueur, is mixed with rhubarb verjuice and cucumber for a tart, invigorating drink. Likewise celebrating the local, the Void Negroni and the Bloody Mary ($20) are both made with Tasmanian spirits. 

The wines, from Mona’s Moorilla Estate, are all available by the glass or bottle, while eight sleek taps cover Moo Brew beers crafted in the on-site brewery, Hobart’s Cascade light beer and Willie Smith’s cider from the Huon Valley. But, in keeping with the rest of Mona, there’s always something hidden to uncover. A quick snap of the QR code on the menu and you’re granted access to the four-page spirit menu where “Tasmanian Gin” is followed by “More Gin”, while the impressive tequila list is dwarfed by the mezcal offerings. Tasmanian whisky is well represented, with Lark Classic and Heartwood Shot in The Dark the standouts. Absinthe is also on the menu, with five options for those who dare.