|The menu at Different Drummer, Glebe Point Road, Glebe|
There’s an upstairs which was closed off for a hen’s night, a spacious back section which was reserved for a couple of private functions; leaving the front bar which was fully populated, and a narrow-ish corridor with three tables that led into the back section. We crammed our group onto one small table, scooting in when people needed to pass through us and the group standing in the walkway.
|Cocktails at the red lit bar|
|Poolside Punch No. 4 cocktail|
A glance at the time and it’s amazing how quickly 60 minutes passes by in the company of good friends, chatter and two-for-one cocktails. We’re down to our last 30 minutes (including wait at the bar) of happy hour, and the scrum at the bar starts to get slightly frantic. I hear cries of “20 mojitos”, but think our little group of five didn’t do all too badly as the minutes ticked down to 7.30pm.
|Happy hour madness|
The Bloody Mary proves a winner, especially for the Bloody Mary virgins as the savoury combination of tomato juice, Tabasco sauce and pepper stand out from the general sweetness of the other drinks. The Moscow mule is light on ginger and lime flavour; the Ginger and Apple Cooler better for flavour and much like a soft drink; the Passionfruit Collins a girly favourite and the Caipirinha – untasted by me, actually.
Suffice to say, the drinks sustained us for a while longer, until the munchies kicked in. Luckily we’re rather prepared, as Different Drummer is both a cocktail and tapas bar. We elected the ‘Large Tapas Selection’ which offers a choice of six dishes from the tapas menu for $60.
|Crumbed camembert, flash fried, served with water crackers and cranberry|
|Salt and pepper squid - or not|
I'm starting to think that salt and pepper squid is so prevalent on Sydney menus that the dish has lost its meaning – or rather, its flavours. Simply battered/ crumbed and deep fried coils of squid itself do not make for salt and pepper – it’s all in the seasonings. Tender squid is also paramount and this rendition misses the pass mark on both. It’s not super chewy, but you wouldn’t call it tender in any language.
|Char grilled lamb brochettes with a Moroccan marinade|
|Steamed asparagus spears wrapped in prosciutto, topped with fresh parmesan shards and bearnaise sauce|
|Vegetarian risotto balls with salsa|
|King prawns in chilli, ginger and white wine sauce|
Six dishes later, satisfied with bellies full of cocktails and food, it was definitely not easier to squeeze into our petite table. The place was still full and possibly louder than earlier, and the walkway remained filled although the bar was not quite at happy hour levels of activity.
We tarried awhile with some more drinks and conversation, as if we didn't want to leave or say goodbye. It was definitely a good night out and while it wasn't necessarily the farewell we planned, like life, it took its unpredictable path and we made our choices. After all, we all have our own drums.