Peg Leg

With wooden everything, candle lighting, nautical knick-knacks Peg Leg looks and feels like a tavern for time-travelling explorers. In the morning, the sun floods in. It’s an ambitious all-day venue from travelling bar pioneers Manuel Alvarez and Collin Perillo.

Alvarez (Hazy Rose, Milk & Honey) and Perillo (Last Day of Decadence and Milk & Honey) developed the space based on the area’s history; the 150-year-old building is the original Pyrmont Bridge Hotel. It was one of the first pubs in the area. They riffed off the original pub’s design for the canoe-shaped cocktail bar and the nautical fit-out.

The cocktail menu is split in two sections; rum for the crew and gin for the officers. Spices are used to make cordials, syrups and cocktail bases. And there’s a good amount of fortifier; port, sherry, madeira. There’s no classic dinner menu, it’s closer to seafood-inspired share plates (fish and chips, oysters, shellfish, pan-grilled salmon, barramundi ) or a plate of charcuterie and cheese to accompany the cocktails.

For breakfast Scotch eggs, porridge and classic cafe fare is on the menu. The sailor’s breakfast is a full Aussie with sausages, mushrooms and a little vegemite. Peg Leg’s coffee comes from the acclaimed roasters at Sensory Lab.