Get tropical at The Island Bar, Cockatoo Island

Cocktails at The Island Bar, Cockatoo Island, Sydney Harbour

Summer is officially here (if not necessarily weather wise) and The Island Bar on Cockatoo Island is into its summer season, opening seven days a week until February which is just perfect for the party and holiday season.

The Island Bar

Boasting a few changes and refinements since last year, The Island Bar appears to be flourishing with the increase of activity on Cockatoo Island, not to mention exclusive private parties. But never fear, the shipping containers and all manner of souvenir to the island's shipbuilding past remain.

Afro beats for entertainment for the First Day of Summer Party at The Island Bar

We couldn't complain really as a dark and cloudy morning turned into blue skies (albeit cool and windy) for the First Day of Summer Party to launch the summer season for The Island Bar. The water taxi to Cockatoo Island was quick and easy, although the ferry is a less bumpy option.

Sparkling wine - does it count as a launch party without bubbles?

Dark and Stormy cocktail

The bar staff have certainly got their cocktail work cut out, with 21 cocktails on the menu and a great deal of them available on launch night. On regular occasions, all cocktails can be bought by the glass or jug, making for excellent group drinking value or some pretty serious solo sessions.

Cold War Sgroppino cocktail

I'd tried and loved the Cold War Sgroppino before, and would happily drink this for the rest of summer. Vodka and lemon sorbet seem made for each other, and with a dash of Aperol and lemon juice, this cocktail is probably the most fun you can have in a wine glass.

Piña colada served in a young coconut

Speaking of fun, the very uniform young coconuts used to serve the piña colada should be the dictionary image of 'fun'. Lots of rum and pineapple mix with creamy coconut and ice, topped with a straw or two and a paper umbrella.

Kicking back on a deck chair with one of these particularly creamy drinks was probably as close as I'm getting to an island getaway this year.

Pizza oven incorporated into a shipping container

One of the aforementioned changes to The Island Bar is the expanded food menu, courtesy of a custom installed pizza oven - right into the side of a shipping container. The makeshift shipping container kitchen must be a logistical nightmare, but the high quality of pizzas they were pumping out makes it pretty impressive.

Prosciutto pizzettes

For starters, the kitchen pumped out tray after tray of mini pizzas, which seemed more like (fast cooling) baked miniature pizza bases with tomato sauce, topped with raw and uncooked toppings like here: rocket, prosciutto and a shaving of parmesan cheese.

Smoked salmon pizzettes

Other raw toppings included smoked salmon, rocket and Spanish onion. This was definitely the first smoked salmon 'pizza' I've ever had; though I suppose it was a little more like a canapé. And I certainly didn't expect smoked salmon to go with the pizza's tomato sauce, but it did surprisingly.

Roast capsicum pizzettes

More raw Spanish onion rings were to be found on the roast capsicum pizzette, which were all frankly going down a treat with the drinking crowd. However, there was more than just a little excitement when we discovered what was essentially an antipasti buffet (at the launch party only, I'm afraid).

Vegetable and cured meat antipasti selection

We were able to help ourselves to grilled eggplant and zucchini, roasted red capsicum, marinated artichoke and big, fat green olives. For carbs there were wedges of pizza bases and some puffed squares of dough, which were ideal with the salty cured meats.

The soft, yielding prosciutto was a crowd favourite though I adored the flavourful garlic and fennel salami just as much. There was a particularly high sodium chloride content in the capocollo of cured pork neck, while the bresaola had a distinct and stronger meatiness than its porky cousins.

While I could eat antipasti endlessly (and did refill at least once), it was hard to ignore the smells emanating from cardboard pizza boxes that were being ferried over from the shipping container kitchen.

Funghi pizza

Serious, serious pizza. And I probably should have expected no less from The Island Bar proprietor and star bartender, Marco Faraone.

On the cool night, the drinks-chilled crowds flocked to the warm food like moths to a light. The smells were intoxicating and I had to hold back every part of my being not to run off with an entire box.

The fresh-from-the-oven funghi pizza featuring mushrooms and ham definitely hit the spot with its thin base yet crisp edge. And yes, I did pick up all those fallen-off toppings, as I always tend to do - the best part, really.

Mango daiquiris at the bar

One of the great things about The Island Bar is that the staff know exactly what they're doing. The bartenders have the tropical flavours and fun of The Island Bar's cocktail list down pat, with one serious Mango Daiquiri.

It had the full hit of its rum contents while the ripe, in-season mango and ever-fun margarita glasses (even though plastic) make this a cup of summery joy.

Mango daiquiri in the upstairs Tropics Lounge

Above the working bar section in the stacked shipping container, the upstairs has been converted to a sleek area named the Tropics Lounge. Lots of white and nautical stripes, and seating that's easier to get out of than the deck chairs downstairs, make this a posher experience than the outside good times 'lawn'.

Nutella dessert pizza 

And as I turned down one of the last rounds of piping hot pizza, another staff member came around with an irresistably sweet proposition: crispy pizza bases sandwiching generous amounts of Nutella.

While it's not something I'd generally eat with a sweet cocktail, it was straight back to school day lunches with one bite of the chocolate hazelnut goodness.

The Island Bar by night

With night falling and lighting up the residential shoreline one side and the city skyline the other, we'd settled comfortably into the Tropics Lounge with plenty to drink and a bit of a view too.

While a great night was had, I can definitely see the appeal of a daytime stint at The Island Bar, with no fear of missing the last boat/ferry back to Circular Quay. That and beautiful days on the astroturf with a cocktail jug and gorgeous, fresh pizza - indeed, let's get tropical.

Food, booze and shoes attended The Island Bar First Day of Summer Party with thanks to The Cru Media.

Cocktail Island: On an island with nothing but booze

If I were stuck on a desert island, I'd want with me drinking water, entertainment (Wilson?) and perhaps Bear Grylls - for survival reasons only.

If I were stuck on a World Heritage Listed island in the middle of Sydney Harbour, I'd want with me good company, sunny weather and a barman or 20 to make me nice, cold cocktails though the day (preferably not too sweet). And did I mention lots of booze?

Cocktails at The Island Bar on Cocktaoo Island
(image courtesy of The Cru Media)

The Island Bar has re-opened for the its second season as the warmer weather arrives, having hosted the very popular Brancott Estate Rugby Island Bar last month for the Rugby World Cup.

But now, powering ahead to silly season, the Cockatoo Island bar is transforming into a two-day festival over the weekend of 19-20 November (Saturday is already sold out! Monday, 21 November 2011 will open exclusively for trade).

The festival provides cocktail lovers the chance to meet some of the nation's best booze blenders (read: bartenders) in cocktail masterclasses, cocktail tasting rooms and a piazza of cocktail stands on the island's Convict Precinct.

Cockatoo Island to be transformed into Cocktail Island, 19-21 November 2011

It sounds like a fabulous opportunity to not only drink some cutting edge cocktails but learn a little from the masters; such as Jason Crawley of Mixxit and founder of Zeta Bar, and international guests such as tequila expert Julio Bermejo. There will be tonnes to learn on the history of spirits and cocktails, global trends as well as making cocktails at home.

The hands-on, interactive masterclasses will include The Vodka Academy by Russian Standard, Baking with Tequila with Dr Kern and Melon Liqueur with Aussie bar star Manuel Terron. Cocktails will be created using spirits brands including Hendrick’s Gin, Absolut, Jameson, Midori and Chivas Regal among others.

From The Island Bar launch last year

Cocktail Island will open from 11am to 6pm each day of the festival, with online admission tickets priced at $15 (plus booking fee; cocktails, samples and food not included) or $25 on the door.

Drinks will be available from $6-8 Cocktail Island Dollars with additional ferries from Circular Quay running over the weekend. See the website for more information and tickets.

There will be booze, there will be many cocktails had, and there will be fun at Cocktail Island!

Strand me on The Island Bar, please

It so far hasn’t been the best of Sydney summers, and having recently returned from some similarly variable and unseasonal weather in Asia, I’m a bit over it. Blue sky and sunshine, please. And if and when that is ever the case, I’ll be heeding the call of The Island Bar in Sydney Harbour’s Cockatoo Island.

The Island Bar, Cockatoo Island, Sydney Harbour

Open since December some time, The Island Bar is the brainchild of Bacco barman Marco Faraone, also Time Out’s Bartender of the Year 2010. Invited along to the media launch, +1 and I and a packed water taxi headed speedily towards the heritage listed island one afternoon.

Some view

Racing by ferries and yachts, my first experience with a water taxi was a little bumpy but manageable. Alighting at the moving jetty was easy enough in heels and sober, though I had concerns for later after a few beverages or so.

The Island Bar launch

But enough with the worrying, I had much to look forward to: cocktails, antipasti and a simply extraordinary setting that is uniquely Sydney (although Melbourne’s Yarra is getting a similar bar in Ponyfish Island – muddy river versus glistening harbour, hmmm).

Looking around Cockatoo Island

It’s a short walk across the island to get to The Island Bar, its brightly striped umbrellas and astroturf-ed surface making it unmissable.

The converted shipping containers that form the bar and an upstairs area fit right in with the island’s shipping history (it was the site of one of Australia's biggest shipyards during the 20th century as well as a former imperial prison, industrial school, reformatory and gaol).

The Island Bar's bar

The bar setup stands out from its rather industrial and then water surrounds, but it doesn’t feel out of place, especially when you’re seated in a comfy-as low deck chair which is easier to get into than out of.

Queue at the bar

Cocktails at the bar beckoned, made fresh and ready for our arrival. I’m initially a little overwhelmed by the wide selection available from The Island Bar’s list of 22 cocktails, each more enticing than the next – not surprising considering Faraone is behind the menu.

Marco Faraone

I start with an Elderflower Collins, an elderflower cordial sweetened twist on the classic Tom Collins. Made with Hendricks Gin and topped with mint and a slice of cucumber, it was, as always with the first drink, one that went down too easily.

Negroni

The Negroni looks a dark and sexy drink with its cucumber slice and orange twist, but I’m more in the mood for the sweet and silly this night.

Aperol Spritz

Cold War Sgroppino

Frothy, pink and fanciful, the Sgroppino is just the thing to pretend it was a summery day and even offset the saltiness of cured meats. Russian Standard vodka, Aperol and lemon juice are whizzed and fizzed up with lemon sorbet to create the fluffy top of the drink. Indeed, I even got blobs of sorbet in my foam, which were unexpectedly nice.

Making the Hello Sailor cocktails

Possibly a Cockatoo Peach Julep - so many drinks!

The barbeque

Trays of various bruschetta from the spuntini menu did the rounds of the astroturf, doing a good job in subduing appetites and preventing too much tipsiness. In a nod to the very Australian lifestyle and surrounds, bread for the bruschetta was grilled on a barbeque, emitting smoky aroma to all nearby.

Tray of bruschetta

The Traditionale bruschetta with diced tomato, basil and garlic is, as ever, messy and not ideal eaten over a silk skirt, but full of fresh and sweet flavours.

The Romana was my favourite with a surprisingly not too salty blend of black olives, made almost creamy with lots and lots of olive oil.

The Calbrese featured a beautifully creamy and subdued goat’s cheese, smeared onto the bread and topped with ribbons of roasted red capsicum.

The Paesana was also a winner with a curl of chewy, salty prosciutto adorning a liberal spread of grilled artichoke tapenade, a delicious if not uncommon spread.

Salumi platter

We somehow managed to score a cured meat platter on our table too, which didn’t do the rounds quite as easily as the bruschetta but are great for sharing anyway. The salami was the easiest to pick at, a chunky chewy roll of cured pork, flavoured with fennel seeds and quite addictive to chew.

Salami

Bresaola

The bresaola was the darkest of the lot, with a strong meaty flavour compared to the pork meats. I preferred this air dried beef with something; bread or the sparse marinated vegetables in the centre of the platter.

Capocollo

Also a bit chewy was the capocollo, a darkly cured pork neck that was rather salty and otherwise not as flavourful as its platter partners.

Prosciutto

The prosciutto was by far the saltiest of the lot, nearly painfully so, though this had texture a little closer to ham than the firmer prosciutto I’m accustomed to.

Sausage on a roll

More substantial food in the way of a good old sausage sizzle started later in the night, served on soft hot dog buns with grilled onion and selection of sauces. It was actually a really decent sausage and probably something they’ll replicate on Australia Day.

Island Bar activities: soccer, croquet and more

You can even see the Sydney Tower from The Island Bar

Shelter amid shipbuilding relics

Ferries to Cockatoo Island will probably do a more loopy journey to the island compared to a water taxi that goes direct, so check the timetable and especially times for the last ferry. I mean, The Island Bar is a great concept that really showcases Cockatoo Island, but I don’t really fancy getting stranded overnight on the island when the bar’s not open.

The Island Bar, Cockatoo Island, Sydney Harbour

Thanks to The Cru Media for the invitation to a great night on the island.

Island Bar hopping

If you’re not lucky enough to be lying on some sun soaked island beach at this very moment, there’s an alternative in Sydney that still involves water and boozy drinks. Hop on a ferry to Cockatoo Island for The Island Bar – a temporary bar set up on the heritage listed island in the middle of Sydney Harbour.

Harbour views of a slightly different sort
Photo courtesy of The Cru

The custom-designed bar space is located on recycled shipping containers so as to retain the island's shipbuilding history, and has harbour views of a slightly different sort.

The Island Bar offers light food options and signature cocktails by Bacco barman Marco Faraone under extensive covered areas with two levels and deck chairs for sunning - it's like you really are on a leisurely island. It is actually Faraone's own concept and promises fun, relaxation and the best quality drinks and food.

Cocktails by Bacco barman Marco Faraone at The Island Bar,
Cockatoo Island, Sydney Harbour
Photo courtesy of The Cru

Signature cocktails will feature Campari, Sauza tequila, Russian Standard Vodka, Hendrick’s Gin, Maker’s Mark and Mount Gay rum. Peroni and Grolsch beers will be on tap with Jacob’s Creek and Brancott Estate wines featured.

The Island Bar will be open every day with entry to the island free, not including whatever Sydney Ferries charges for your approximately 12 minute trip to get there from Circular Quay. Sure, it's a bit of novelty, but sipping cocktails on an island is the right kind of novelty for me.

There's also a schedule of events such as Sunday Bloody Mary sessions, croquet and bocce, live acoustic acts and public events for New Years Eve and Australia Day.

See the website for event details and more information - and perhaps I'll see you while I'm island hopping in Sydney.