Vermouth is the latest liqueur to enjoy a revival - and now there's an even better reason to get acquainted. Bar/bistro Banksii is the newest addition to Barangaroo's impressive line-up of eateries, dishing up a Mediterranean-style menu with Australian botanicals as the star ingredients.
Brought to you by the guys behind Chef's Hatted Bar H in Surry Hills, chef Hamish Ingram and sommelier Rebecca Lines, Banksii boasts over 40 vermouths, designed to be served straight, with tonic or in cocktails. "We want to encourage people to try it as it has been traditionally served - over ice or tall with tonic," says Lines. "The drinks list comes with our suggestions of how best to enjoy each."
Food-wise, the share menu focuses on lighter fare (did someone say summer?), from grilled prawns with pickled turmeric to mussels cooked in white vermouth with green olives and nettle butter. For the brave, there's also dishes that err on the side of experimentation - think kangaroo carpaccio with pickled radish and nasturtium.
And if you're a vermouth virgin, do your research before you go with our mixologist's guide to vermouth.
Banksii is open for lunch and dinner seven days a week.