The co-owner of number 21 on the World’s 50 Best Bars talks drinking etiquette, perfectly crafted cocktails and where to find the best food and drink in the country.
Rob Libecans is the man of the hour. As one of three owners of Melbourne darling Caretaker’s Cottage, he oversees the creation of every cocktail that makes its way onto its concise (but perfect) menu. Clearly, Rob is a major part of the reason why the team have been so heavily awarded in their two-and-a-bit years of operation.
Just six months after opening, this independent venue debuted at number 60 on the World’s 100 Best Bars list. Shortly after, both the Good Food Guide and Australian Bar Awards named Caretaker’s the Bar of the Year, Boothby awarded them Best Bar in Victoria, and, in October 2023, Caretaker’s climbed to 23 on the World’s 50 Best Bars.
Flash forward to now (past a slew of other coveted wins) and the team has just picked up the Michter’s Art of Hospitality award for officially being the world’s friendliest bar AND they’ve jumped up two more rungs to become the 21st best bar in the world, which also makes them the very greatest in Australasia. For a teeny tiny bar from Australia (truly, blink and you’ll miss it), this is beyond the stuff of dreams. And they deserve every bit of recognition they get.
Rob himself was recognised as Bartender of the Year at the Drink of the Year Awards in 2023, and if you’ve spent any time chatting to him over Caretaker’s wooden bartop, sipping one of his impeccable creations (the menu changes every month) while you sway to the vinyl tunes wafting out of their to-die-for sound system, you’ll understand why. Caretaker’s is a true gem with a complete lack of arrogance.
Go for the signature ice-cold Martini, Guinness on tap and inventive cocktails that compete with the world’s finest – stay for the feeling of total belonging bestowed upon every guest by the smiley staff. Rob and his co-owners, Ryan Noreiks and Matt Stirling (a familiar face on Dan’s Daily), are a rarity in that they actually work in the venue. “I’ve been in hospitality for 23 years, working across bars in London, Ibiza, Sydney and Melbourne,” says Rob, who is originally from England. “I’m still totally in love with being behind the bar.”
In celebration of the recent triumphs, we threw some rapidfire questions at Rob to get inside the mind of one of our favourite people in the country.
This or that
- Q.1. Lazy long lunch or late-night feast?
“This is by far the easiest question for me to answer! For me, lunch has no end time. It's by far my favourite time of the day to spend with friends and see where the day (and possibly the evening) takes us.”
- Q.2. A cosy booth or a spot at the bar?
“I’m a bar geek. I like to see how the bar I’m in operates, how they move and how they bring it all to life. Sitting away from the bar only makes my neck hurt from trying to see all the fun.”
- Q.3. Gin or vodka in your Martini?
“It has to be gin. I'm the biggest advocate for Martinis. It was the first drink I created when we were opening Caretaker’s Cottage. It’s the only drink that hasn’t left the menu since day one.”
- Q.4. A pint of Guinness or a creative cocktail?
“Cocktails are amazing at expressing design, ingredients and technique. But Guinness is everything for me.”
- Q.5. London or Melbourne?
“Listen, I’m a true believer that if it doesn’t exist in London, it’s not worth doing. But Melbourne has soul. For me, I couldn’t live anywhere else.”
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Myths or Musts
- Q.6. You can’t mix top-shelf whisky into a cocktail.
“If this were true, we wouldn't have The Penicillin. Remember, “put rubbish in, get rubbish out” when making quality cocktails.”
- Q.7. Using the right ice is critical to making a good drink.
“It can make or break a good drink. Having the best quality ice at Caretaker’s is a non-negotiable. Even at home it’s just as important.”
- Q.8. Melbourne has the best food and drinks scene in Australia.
“Where else comes even close to Melbourne for food? You'd be hard pushed to find better globally. Melbourne has always been a huge draw card for diversity, home comforts and boundary-pushing venues. Melburnians are fiercely loyal. That helps sustain what I would consider important venues in this city. Provincial specific restaurants, niche spots that only do five things on a menu – it's all underpinned by having an audience that seeks it out.”
- Q.9. If someone brings a nice bottle to a dinner party, you have to open it that night.
“It’s up to you – a gift is a gift. It's totally your call. I'm always one for bringing a gift for the host and taking a few Guinness for myself.”
- Q.10. The bar/restaurant tab should always be split down the middle.
“If you invite someone to dinner, you pick up the tab. But if it’s just hanging with friends, get rounds.”
Finish this sentence
- Q.11. My go-to weeknight drink is…
“Pisco Sour. Strong, complex, dry.”
- Q.12. I absolutely cannot live without…
“Liverpool FC, Guinness, beach time.”
- Q.13. The cocktail fad that needs to die is…
“Mushrooms in cocktails and QR code menus.”
- Q.14. The perfect soundtrack for Saturday night at a bar is…
“Music that I’ve never heard or is specific to the country I’m in.”
- Q.15. My favourite bar in Australia that’s not my own is…
“Ante in Sydney. Considered perfection.”
