From the monthly archives:

October 2010

THE COMMONS, wins small bar of the year!

October 27, 2010

We are very happy to announce that THE COMMONS recently won ‘Small bar of the Year’ at the Time Out Sydney Bar Awards, for DOWNTOWN, our small bar beneath the restaurant.

The Thousands City Guides iPhone app

October 23, 2010

Junior at The Commons

October 17, 2010

Junior celebrate (in their own words) “life at the bottom” of the creative industry. The regular events provide the opportunity for junior creatives to meet, greet and “plan some kind of revolution” with the help of a guest speaker. They do not endorse the term ‘networking’. The Commons is proud to host the next event [...]

The Commons’ Atty (featured in Good Living)

October 15, 2010

Ellen Connolly from the SMH Good Living cocktail section, recently interviewed Downtown bartender Ben Light about the Atty Cocktail, and then asked him for his own version of the classic.

Time Out New Food Guide 2010

October 15, 2010

Housed in a heritage cottage with foliage tumbling from the rafters and a courtyard perfect for langurous grazing and solicitous neck-oiling, The Commons has fast become one of Sydney’s favourite bistro bars. Smartly sourced produce, home-style cooking and Genovese coffee mean fun morning, lunch and long into the night. Charcuteries of smallgoods and artisan cheeses [...]

Private Garden Dining

October 6, 2010

Today our majestic Jacaranda dropped its first purple flower on our beautiful, yet admittedly quite secret back garden, almost a year to the day since we first opened the doors of 32 Burton Street, Darlinghurst. Over the course of the year, our staff have developed an Avatar-like affection for this gigantic tree, which was planted [...]

Recipe: New Orleans Sazerac

October 3, 2010

Under the watchful eye of manager Colin Elphick, The Commons Downtown Bar team create some potent pre-1950s cocktails. The house made New Orleans Sazerac plays on the original French-Quarter version by replacing brandy with American rye whiskey. Ingredients: 60ml Jim Beam Rye 2 bar spoons Caster Sugar 3 dashes Peychauds Bitters Method: Shake all ingredients [...]