The basement of Sydney’s Sakura House has been transformed. You descend the stairs expecting the familiar izakaya warmth you know, but the space has shifted. Water-inspired design elements catch the light. New artwork lines the walls. Playful illustrations and lighting installations create something that feels authentically Tokyo – but distinctly here.

Welcome to Suntory House, back for its third Sydney residency, running until 3 October.

What You’re Walking Into

Suntory House isn’t just a menu takeover, it’s a proper immersion in Tokyo’s nomikai culture – that after-work drinking tradition where colleagues and strangers gather for something that’s part ritual, part escape. It’s built around that energy: communal, spirited, unpretentious. The cocktail list, crafted by the Sakura House team, leans into Suntory’s portfolio – their spirits, beer on tap, RTDs – but never feels like a drinks list forced onto a menu.

The cocktails land somewhere between playful and considered. The Mazda Zoom Zoom takes the melon floats you find at Japanese baseball games and translates it into highball territory – Haku Vodka, Midori, melon and vanilla. It shouldn’t work as well as it does. The Matcha Point pairs Roku Gin with matcha, passionfruit and white chocolate; earthy and bright at once.

If you want something sharper, the Nagano Sawa brings Roku Gin, Minus 196 Double Lemon, Fuji apple and wasabi in a citrus sour that cuts through a night out. There’s Frozen Mameya for whisky lovers – Toki and Suntory BOSS Coffee blended with dulce de leche – and the Blue Zone, an Old Fashioned riff on Hakushu Distiller’s Reserve that swaps the usual framework for black sugar syrup, rhubarb and vanilla.

And then there’s the signature pour: the Sakura Sour. A sparkling mix of Haku Vodka, yuzu and lemon served on tap. It’s the drink that made this space matter.

The Thing You Should Know About

That’s the play. If you’re a Club Suntory member – and if you’re paying attention to this space, you should be – this is your ticket in. It’s worth planning a visit around, whether you’re keen on the whole experience or just want to grab a solid drink before moving on.

Beyond the Cocktails

The venue itself has been reimagined around water – a core Suntory philosophy that guides their operations globally. In Japan, they’ve achieved water positivity since 2019, replenishing more than twice the groundwater they withdraw. That same commitment now extends to Australia through water education programs and replenishment initiatives in the Brisbane River catchment. 

There’s also a vending machine stocked with Japanese snacks, exclusive merchandise, gifts and surprise prizes. It’s a small touch, but it’s exactly the kind of thing that makes a residency feel considered. It’s the detail that makes people want to spend time there beyond the first drink.

Timing Matters

Suntory House is walk-in only, and special events will be announced throughout the run. During Sydney Bar Week in September, expect this place to be a proper draw – both for industry people and anyone with a genuine interest in how Japanese drinking culture translates through a Suntory lens.

The residency runs until 3 October, which means you’ve got less than a month to get there. It’s enough time to go back. To try the cocktails you missed the first visit. To bring someone who gets it.

The Takeaway

This is the third time Suntory has done this in Sydney, and there’s a reason they keep coming back. The city responds to it. Sakura House is the perfect home for this activation – it’s already a late-night destination where people actually want to be, not just where they end up. Adding serious cocktails and genuine Japanese drinking culture on top of that isn’t a reinvention; it’s amplification.

Go for the Sakura Sour if you’re a Club Suntory member. Go for the cocktail list if you want to understand how Japanese flavour philosophy works when it’s done well. Go because it’s a legitimate piece of culture worth experiencing.

Suntory House, Basement, 82–88 Elizabeth Street, Sydney. 31 July – 3 October. Walk-ins welcome daily.

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Sydney Bar Week officially kicks off tomorrow, Saturday 12 September, bringing five days of takeovers, competitions, parties and industry events to venues across the city.

From international bar takeovers and bartender competitions to mini golf, hospo trivia, the Top 100 Most Influential Party and the 25th Annual Australian Bar Awards, there is plenty happening between Saturday and Wednesday.

Here’s what to expect across Sydney Bar Week 2026.

Saturday 12 September

Sydney Bar Week gets underway in Manly with The Cibaria Beach Club from 2pm to 4pm at 55 North at Cibaria Manly.

From 7pm, Bar Crafts Alessandro Nardini & Tanguy Charbonnet takes over Bar Allora, before the first night wraps up with Shake Your Ass at Lucky’s Lounge from 9pm to 11pm in Darlinghurst.

2pm–4pm – The Cibaria Beach Club
55 North at Cibaria Manly, 55 North Steyne, Manly

7pm–9pm – Bar Crafts Alessandro Nardini & Tanguy Charbonnet
Bar Allora, corner George and Bond streets, Sydney

9pm–11pm – Shake Your Ass at Lucky’s Lounge
Lucky’s Lounge, Level 1, 83 Stanley Street, Darlinghurst

Sunday 13 September

Sunday starts with 100 Years of Hospitality at Dean & Nancy on 22 from 1pm, before Sydney Bar Week heads to The Rocks for Tailor Room’s Precopeo, featuring a Licorería Limantour and Despacho Margarita takeover from 3pm.

From there, The Uncanny Hero Party with Montenegro takes over Uncanny Newtown from 5pm, followed by The Willy G Arms! at The Magpie in Enmore from 7pm.

The night finishes back in the CBD with Suntory Club House at The International from 9pm to 11pm, bringing the industry together ahead of the announcement of the 2026 Suntory Cup champions.

1pm–3pm – 100 Years of Hospitality
Dean & Nancy on 22, 2 Hunter Street, Sydney

3pm–5pm – Tailor Room’s Precopeo: A Licorería Limantour and Despacho Margarita Takeover
Tailor Room, 16a Argyle Street, The Rocks

5pm–7pm – The Uncanny Hero Party with Montenegro
Uncanny Newtown, 349 King Street, Newtown

7pm–9pm – The Willy G Arms!
The Magpie, 156 Enmore Road, Enmore

9pm–11pm – Suntory Club House
The International, 25 Martin Place, Sydney

Monday 14 September

Monday is one of the busiest days of the week, kicking off with two events from 1pm.

Good Measure x Bar Demo: Bartender’s Lunch takes over Bar Demo in Newtown, while BARLYMPICS – Savile Row x Old Love’s Takeover runs at Old Love’s in the CBD.

At 3pm, Licor 43 heads to Holey Moley Darlinghurst for its Bar Week Classic, where teams will battle it out across 18 holes of mini golf.

From 5pm, it is bourbon and barbecue at Jolene’s with Elijah Craig – Bourbon, BBQ & Good Times: From Kentucky to Your Glass, before the Espolòn Cocktail Fights National Finals take over Oxford Art Factory from 7pm.

For anyone still standing, Linla’s Night Market – A trap. Takeover kicks off at 10pm and runs late into the night.

1pm–3pm – Good Measure x Bar Demo: Bartender’s Lunch
Bar Demo, 85 Enmore Road, Newtown

1pm–3pm – BARLYMPICS: Savile Row x Old Love’s Takeover
Old Love’s, Basement, 199 Clarence Street, Sydney

3pm–5pm – Licor 43 Bar Week Classic: A Mini Golf Competition
Holey Moley Darlinghurst, 82–94 Darlinghurst Road, Potts Point

5pm–7pm – Elijah Craig: Bourbon, BBQ & Good Times
Jolene’s, Lower Ground, 73 York Street, Sydney

7pm–10pm – Espolòn Cocktail Fights National Finals
Oxford Art Factory, 3/46 Oxford Street, Darlinghurst

10pm–late – Linla’s Night Market: A trap. Takeover
Linla, 413 Bourke Street, Surry Hills

Tuesday 15 September

Tuesday is another huge one, with events running from midday through to 11pm.

The Road to El Dorado: A Demerara Takeover gets things started at The Lobo from 12pm, while Australia’s bartenders go head-to-head at Bartender of the Year at Razz Room from 12pm to 5pm.

At 3pm, Adelaide comes to Sydney with Latteria x Maybe Mae at Disco Pantera, presented by Never Never, before 1800 Golden Hour, hosted by 1800 Tequila x Above Board, takes over Acapulco El Vista from 5pm.

Then comes one of the biggest events of the week. From 7pm, Australian Bartender’s Top 100 Most Influential Party takes over Razz Room, where the final rankings will be revealed live and Australia’s most influential person in the bar industry for 2026 will be crowned.

The night finishes with Bat & Ball’s HOSPO TRIVIA! from 9pm in Redfern, putting bars, restaurants, hospitality groups and mates against each other for prizes and bragging rights.

12pm–3pm – The Road to El Dorado: A Demerara Takeover
The Lobo, Basement Lot 1, 209 Clarence Street, Sydney

12pm–5pm – Bartender of the Year
Razz Room, 18–20 York Street, Sydney

3pm–5pm – Latteria x Maybe Mae @ Disco Pantera, presented by Never Never
Disco Pantera, 11 Young Street, Sydney

5pm–7pm – 1800 Golden Hour, hosted by 1800 Tequila x Above Board
Acapulco El Vista, 61 Macquarie Street, Sydney

7pm–9pm – Australian Bartender’s Top 100 Most Influential Party
Razz Room, 18–20 York Street, Sydney

9pm–11pm – Bat & Ball’s HOSPO TRIVIA!
The Bat & Ball Hotel, 495 Cleveland Street, Redfern

Wednesday 16 September

Sydney Bar Week finishes with two major events on Wednesday.

First up is the Massenez Masters – Golden Eight Edition National Final, taking place at Dean & Nancy on 22 from 1pm to 3pm.

Then it is time for the big one.

From 5.30pm, the Australian Bar Awards takes over Doltone House, Jones Bay Wharf, bringing the industry together to celebrate the country’s best bars, bartenders, operators and hospitality talent and officially close out Sydney Bar Week 2026.

1pm–3pm – Massenez Masters: Golden Eight Edition National Final
Dean & Nancy on 22, 2 Hunter Street, Sydney

5.30pm–11pm – Australian Bar Awards
Doltone House, Jones Bay Wharf, Level 3, 26–32 Pirrama Road, Pyrmont

Five days, more than 20 events and some of the biggest names in the Australian bar industry. Sydney Bar Week 2026 starts tomorrow.

For the full timetable and RSVP/ ticket information head to sydneybarweek.com.au

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Sydney Bar Week will finish with its biggest night of the week on Wednesday 16 September, when the 25th Annual Australian Bar Awards take over Doltone House, Jones Bay Wharf.

Running from 5.30pm to 11pm, the awards bring together bartenders, bar teams, operators and industry leaders from across the country to celebrate the people and venues shaping Australian hospitality.

More than 30 awards will be handed out across the night, recognising the best in the business and marking the grand finale of Sydney Bar Week 2026.

For the first time, tickets to the Australian Bar Awards are also open to the broader hospitality industry, giving more people the chance to be in the room for one of the biggest nights on the Australian bar calendar.

Finalists will receive access to a discounted ticket link, with tickets required for entry.

Expect a full room, plenty of industry catch-ups and the final celebrations of Sydney Bar Week as this year’s winners are announced.

Australian Bar Awards

Wednesday 16 September 2026

5.30pm–11pm

Doltone House, Jones Bay Wharf

Level 3, 26–32 Pirrama Road, Pyrmont

Secure your tickets here! 

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With five huge days of takeovers, masterclasses, parties, tastings and activations across the city, Sydney Bar Week 2026 is ready to kick off oceanside at Cibaria.

This Saturday, 12 September, 55 North at Cibaria Manly is bringing a taste of the Mediterranean to the beachfront with The Cibaria Beach Club.

Running from 2pm–4pm, the venue will transform into a Mediterranean-inspired beach club for the afternoon, with bespoke cocktails, booze-spiked gelato and Italian disco setting the tone.

At the centre of the event is a limited-edition cocktail menu featuring Espolòn Tequila and Licor 43, with three exclusive serves created for the occasion. The Cibaria Gelato Cart will also be rolling out a limited-edition range of cocktail-inspired flavours, alongside a menu of Cibaria favourites available throughout the afternoon.

The Cibaria Beach Club is free to attend, with capacity limited to 120 people on a first come, first served basis.

The Cibaria Beach Club

Saturday, 12 September

2pm–4pm

55 North at Cibaria Manly

55 N Steyne, Manly

For further event details and updates, visit the Sydney Bar Week website.

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The countdown to Sydney Bar Week 2026 is on, and next up Melbourne favourite Good Measure is heading north for an afternoon session at Bar Demo in Enmore.

On Monday, 14 September, Good Measure x Bar Demo: Bartender’s Lunch will bring together cocktails, Irish Coffee and a few familiar Good Measure favourites for a laid-back afternoon designed for bartenders, operators and Bar Week attendees to catch up and ease into the week.

The event is part of a broader national tour that sees Good Measure take its drinks program on the road across Australia, and the Sydney leg lands right in the middle of the industry’s biggest week. The format is deliberately unhurried – a 1pm–3pm gathering where bartenders, operators and Bar Week attendees can meet, catch up and compare notes on the week ahead.

The drinks menu is a collaboration between Good Measure and Bar Demo: four cocktails split between the two venues, anchored by Good Measure’s famous Irish Coffee made with Single O, and a selection of low-ABV Never Never cocktails. Food-wise, Good Measure’s signature McMeasure Muffin will be on hand. Sounds will be taken care of.

The event is co-sponsored by Never Never Distilling Co. and Campari.

Come early, stay a while, and ease into the week.

Good Measure x Bar Demo: Bartender’s Lunch

Monday, 14 September 2026

1pm–3pm

Bar Demo

85 Enmore Rd, Newtown NSW 2042

Tickets: First in, best dressed – free of charge.

Sydney Bar Week runs from 12–16 September 2026, bringing together bartenders, venues, brands and industry professionals for five days of takeovers, guest shifts, masterclasses, parties and events across Sydney. We’ll be dropping a new event spotlight each day in the lead-up, giving you a closer look at what’s happening throughout the week.

For further event details and updates, visit the Sydney Bar Week website.

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One of Sydney Bar Week’s biggest industry nights returns on Tuesday 15 September, with Australian Bartender’s Top 100 Most Influential Party taking over Razz Room from 7pm to 9pm.

Proudly sponsored by Spirits Platform’s Spirits Academy, the biennial Top 100 Most Influential List recognises the people making the biggest impact across Australia’s bar and drinks industry.

From operators and bartenders to brand ambassadors, educators, venue owners and industry leaders, the list celebrates those building venues and brands, mentoring the next generation and helping shape the future of Australian hospitality.

The full Top 100 has already been revealed in alphabetical order, but the final Top 20 ranking will be unveiled live on the night, culminating in the countdown to Australia’s most influential person in the bar industry for 2026.

Held at Razz Room on York Street, the event will bring together some of the country’s leading hospitality figures for a night of celebration during Sydney Bar Week.

Tickets will be reserved for Top 100 Most Influential finalists, along with the top three Bartender of the Year competitors. Remaining places will be available on a first come, first served basis, with the venue capped at 200 guests.

Australian Bartender’s Top 100 Most Influential Party

Tuesday 15 September 2026

7pm–9pm

Razz Room

18–20 York Street, Sydney

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Exclusive Masterclass | Friday 11 September

Sydney Bar Week officially kicks off on Saturday 12 September, but members have the chance to start the celebrations a day early with an exclusive masterclass from The Macallan.

We’re delighted to partner with The Macallan to offer Sydney Bar Week members a limited number of complimentary places at an exclusive masterclass with Diane Stuart, Whisky Maker at The Macallan, as part of The Macallan x David Carson: In The Studio.

Taking place at Artspace Woolloomooloo, In The Studio brings together art, creativity and whisky, inspired by The Macallan’s collaboration with renowned graphic designer and artist David Carson.

Join Diane Stuart for an intimate guided tasting of Valdespino, The Macallan Sherry Oak 12 Years Old, Double Cask 15 Years Old and Sherry Oak 18 Years Old, and discover the artistry, craftsmanship and innovation that define The Macallan and its pursuit of mastery.

The masterclass will also explore the creative philosophies shared by David Carson’s unconventional approach to design and The Macallan’s whisky-making philosophy, with an interactive creative experience forming part of the session.

DATE
Friday, 11 September 2026

VENUE
Artspace
The Gunnery, Unit 43/51 Cowper Wharf Roadway
Woolloomooloo, NSW 2011

Registration for The Macallan – In The Studio Masterclass with Diane

Places are strictly limited and available on a first-come, first-served basis.

Sydney Bar Week members are also welcome to experience The Macallan x David Carson: In The Studio through General Admission, with complimentary gallery access available across 11–12 September.

GENERAL ADMISSION

We look forward to welcoming you to this unique exploration of creativity, craftsmanship and mastery with The Macallan.

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Think you’ve got what it takes to be Australia’s next Bartender of the Year? Entries are still open for the 2026 competition, taking place during Sydney Bar Week on Tuesday 15 September at Razz Room.

Proudly sponsored by Spirits Platform’s Spirits Academy, Bartender of the Year returns from 12pm to 5pm, putting competitors through one of the industry’s toughest all-round tests.

The competition is designed to go well beyond making a good cocktail, testing technical knowledge, palate, creativity, consistency and the ability to perform under pressure.

It all starts with a one-hour written exam covering spirits, cocktails, technique and broader industry knowledge. Competitors are encouraged to revisit previous issues of Australian Bartender and last year’s exam as part of their preparation.

Next comes the tasting round, where aroma recognition and flavour identification will put each competitor’s palate to the test.

From there, the top eight move through to the Randomised Challenge. Each competitor will be randomly assigned one Cointreau cocktail and one Highland Park cocktail from a set list, with both drinks required to be recreated to a high standard.

The round will test recall, technique, consistency and how competitors perform in front of both the judges and the audience.

The field will then be cut to three finalists, who will return that evening during the Top 100 Most Influential Party from 6pm for the final challenge.

Each finalist will have 10 minutes to prepare two cocktails, including one featuring Cointreau and one featuring Highland Park, both using a minimum 30ml pour. All additional ingredients and equipment must be supplied by the finalists themselves, and once time is called, the drinks go straight to the judges.

All three finalists will receive a complimentary ticket to the Australian Bar Awards, where the 2026 Bartender of the Year winner will be announced on Wednesday 16 September at Doltone House, Jones Bay Wharf.

If you’ve been thinking about entering, there is still time to put your name forward and see how you stack up against some of the country’s best bartenders.

Bartender of the Year 2026

Tuesday 15 September 2026

Rounds 1–3: 12pm–5pm

Final round: From 6pm during the Top 100 Most Influential Party

Razz Room

18–20 York Street, Sydney

Entries are still open. Click here to enter.

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For six years, Bar Peripheral has quietly done things differently. With no cocktail menu and owner Vini Wang behind the bar every night, the Adelaide venue has built its reputation on conversation, consistency and hospitality.

Photography by Jon Wah

Walk into Bar Peripheral and one thing becomes immediately obvious – this isn’t a venue built around a menu or a signature cocktail. It’s built around the person sitting at the bar.

For owner and bartender, Vini Wang, every drink starts with a conversation. Since opening the intimate Adelaide venue in March 2020, his approach has remained remarkably unchanged, despite the back bar growing and the spirits selection evolving.

“We are a bespoke cocktail bar, where the process is to listen to the guest and provide the closest recommendation or modification,” Wang says.

“Having the right map and understanding of what should be a priority and having a sense of urgency and care is what we do. Bartending is a service occupation. Quality drinks come next.”

It’s a philosophy that challenges some of the trends shaping modern cocktail bars. While speed and efficiency have become increasingly important, Wang believes something has been lost along the way.

“We try to focus on what truly matters operating a bar, that everybody knows but rarely talks about,” he says.

“Due to convenience and quicker turnovers, bartenders today are more and more becoming dispensers, not bartenders.”

Rather than handing guests a menu, Wang uses conversation to understand their tastes before recommending or building a drink specifically for them. The goal isn’t simply making cocktails – it’s helping guests discover what they genuinely enjoy.

“There is nothing wrong with efficiency and quicker service, but we wish to take the time when it comes to face-to-face human conversation and truly witness or reshape the guest’s preferences without jargon.”

Even the venue’s name reflects that mindset.

Located on the quieter southern side of Adelaide’s CBD, Bar Peripheral sits outside the city’s busiest hospitality precinct. Wang says the name refers not only to its physical location but also to a different way of looking at hospitality.

“Peripheral vision is something that you see without turning your head,” he explains.

“We wished to be located in the CBD for the guest’s convenience, but distanced from the busy district.”

The bar itself is equally intentional. Small, intimate and designed as what Wang describes as “a hideout”, it’s a place where guests can slow down.

“I want people to feel like they’re in an adult’s haven. Somewhere that offers relaxation, privacy and comfort.”

Much of that experience comes down to consistency – a standard Wang places entirely on his own shoulders as owner and sole bartender.

“If the bar has a great reputation, it’s all on me. If it has a bad reputation, it is also on me.”

While he hopes to eventually step away from working every service, he refuses to rush the process.

“Our regulars visit because the experience is consistent,” he says.

“I’ve had many embarrassing moments recommending venues only to realise the owner isn’t there or my favourite bartender isn’t working. I operate my bar the same way I wish to be treated.”

That consistency hasn’t come without sacrifice.

Because Bar Peripheral only opens when Wang is behind the bar, he works six nights a week and rarely misses a service.

“The discipline to be consistent every shift,” he says, has been the biggest challenge. “There are many nights that I have not been available for my family as much as I wish to.”

His approach to cocktails mirrors the same philosophy – less reinvention, more refinement.

“Our previous generations had the bright mind and free will to invent everything we use on a daily basis,” Wang says.

“I believe we should be grateful for them and do our part to refine them.”

While guests never order from a menu, two classics remain the drinks Wang has spent the most time perfecting: the Manhattan and the Daiquiri.

“Because simplicity is the ultimate form of sophistication, and those drinks prove that methodology is everything.”

Nothing behind the bar, he says, should be treated as insignificant. “Everything a bartender does in every aspect should never be compromised.”

That attention to detail also inspired Wang to launch Hardwater Studio, South Australia’s first premium cocktail ice company, after years of producing ice for the bar himself. Rather than being a separate venture, he sees it as another extension of the standards he believes every venue should strive for.

The culture inside Bar Peripheral is perhaps the clearest reflection of Wang himself. Drawing on his Korean heritage, Japanese precision and Australian hospitality, he has created a space where technical excellence doesn’t come at the expense of personality.

“The drinks are made with precision and consistency but without unnecessary flair,” he says.

“Majority of Japanese and Korean cocktail bars have incredible customer service, but it can sometimes feel too formal or robotic.”

Instead, Wang aims for something more relaxed.

“We take ourselves seriously on everything we offer, but the banter is silly, honest and funny. We keep no secrets here and engage in any conversation with respect and honesty.”

Six years on, Bar Peripheral remains exactly what Wang envisioned – a neighbourhood cocktail bar where hospitality comes before performance, conversation comes before cocktails, and consistency is valued above everything else.

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The Bat & Ball Hotel is putting Sydney’s hospitality crowd to the test this Sydney Bar Week, with a special Hospo Trivia night taking over the Redfern pub on Tuesday 15 September.

Running from 9pm to 11pm, the event will see bars, restaurants, hospitality groups and mates go head-to-head across a mix of pop culture, sport, general knowledge and industry-specific rounds designed for those who know the hospo world inside out.

The format is simple: round up your crew, back your venue and see who comes out on top.

Presented with support from Monkey Shoulder, there will be plenty of prizes and drinks up for grabs, along with the all-important bragging rights that come with being crowned Sydney Bar Week’s Hospo Trivia champions.

Expect plenty of rivalry, a few niche industry questions and a room full of people who think they know more than the table next to them.

Bat & Ball’s HOSPO TRIVIA!

Tuesday 15 September 2026

9pm–11pm

The Bat & Ball Hotel

495 Cleveland Street, Redfern

Book your table here! 

For further event details and updates, visit the Sydney Bar Week website.

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