By Sacha Delfosse

Former Eau-de-Vie head bartender, Max Greco's new cocktail bar, Vasco, is set to make a lot of noise in the Sydney small bar scene. 

The bar is named after one of Greco's idols, the 80s Italian rock and roll star Vasco Rossi, and the atmosphere and style of the venue will aim to live up to the rockstar's name.

The bar will be decked out with Fender bar stools, tables running alongside the walls and drum cymbals for lamp shades, with Greco even planning to include stage lights over the bar.

"It will be a bit dark and grungy but still classy and elegant," said Greco, who has over 14 years experience working in top bars in Sydney and London.

The main feature wall will be covered in sepia-toned wallpaper featuring a range of images from the venue's namesake, while the rest will be painted black. This, in addition to the dim lights and candles will give the place an intimate feel.

The atmosphere will be "music-driven", with Greco having spent $10,000 on a Bose sound system.

The drinks list will be cocktail-focused, featuring both signature recipes and some Italian-influenced drinks, with different drink specials on offer daily between 5-7pm.

"And we will have Negronis, Margaritas and our house spritzer always on special," Greco said.

He sees the Cleveland St area where the bar will be located as having a great deal of growth potential and aims to bring "bring a bit of the Sydney drink scene to this part of town".

The small bar team will include Greco and head bartender Luke Ashton (ex-The Roosevelt) while the kitchen will be run by executive chef, Fabricio Campos, who will oversee a "totally Italian" food menu.

This will include Italian-style hot dogs (using Greco's mother's own recipe) as well as apertivo plates, with Greco planning on offering one special dish, such as lasagne, exclusively on a set day of the week.

 "I promise people one thing – it is going to be fun, with a great atmosphere because that's what I'm good at," Greco said.

 "As a bartender, I always create a good environment for my guests and make sure they have a good time. I'm focussed on giving customers a great experience," Greco declared.

Soft openings are planned for late November, with the bar ready to officially open in early December. The venue will be open Tuesdays to Saturdays 5pm till midnight and Sundays from 5-10pm.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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