With everything from breakfast coffees through to late night cocktails and seafood, Peg Leg has taken over the space briefly occupied by Bottle and Beast in Pyrmont.

The bar is the project of two ex-Milk & Honey bar entrepreneurs Manuel Alvarez and Collin Perillo, of bar consulting service the Toby Tin Society, along with Paul Burton, CEO of Burton Civil Engineering.It is a labour of love, with Perillo saying that the team has been on site for 12 months fully renovating the heritage building from the almost condemned state in which they inherited it.

The bonus of being on site and working to restore the building has been getting to know the locals and become part of the community. Perillo says that he and his team have been happily stunned by the way the locals have already moved in – their soft launch on September 11 was meant to be just friends and family but wound up involving a lot of locals simply turning up to finally check out the finished bar.

The venue itself makes the most of the area’s seafaring roots with plenty of nautical touches in the decor and references to the seven seas on the menu. With a focus on rum and gin on the menu, the bar also offers Spanish house wine and a range of cocktails to cure your seasickness. The current menu includes the Pyrmont Cobbler (Tanqueray, sherry, orange, pineapple, and strawberry vanilla cordial), Message in a Bottle (Pampero Blanco, Italian vermouth, orange, house bitters, and soda) and the Skinny Mermaid (Ketel One, French vermouth, apple, passion, love and lemon).

The breakfastmenu also offers plenty to cure a hangover, with “jocktails” covering their customers’ smoothie and cold-pressed juice needs alongside scotch eggs and kippers smothered in butter.

The bar is making its own cordials, syrups and cocktail bases, and features an array of fortified wines including port, sherry, and Madeira.

Peg Leg, 11a Pyrmont Bridge Rd, Pyrmont


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