This August sees the launch of Vernon’s Bar, an innovative new concept by the owners of Summer Hill favourite One Penny Red.

The bar, located in the Inner West of Sydney, features a beverage menu full of inventive twists on classic cocktails, including the Willy Chapman – sloe gin, apricot and Prosecco; the Shiso Sour – Nikka, shiso leaf and absinthe; as well as easy drinking classics such as head barman Nick Donelan’s favourite the Basil Gimlet – vodka, basil and elderflower blended and served straight up in a basil garnished martini glass.

The bar has a menu of modern seasonal dishes with an added dash of Chef RJ’s (formerly of Longrain) signature flair. Dishes include hiramasa kingfish crudos with ruby grapefruit, cucumber and horseradish; a chestnut, Jerusalem artichoke and Portobello pie with sauce soubise; and, staff favourite, Vernon’s fried chicken wing dings.


From village post office to restaurant overflow and now a distinctive space of its own, Vernon’s fit out was designed in-house by co-owner Nina Alidenes and offers 60 indoor and outdoor seats, including a private dining room complete with an impressive floor-to-ceiling wine rack. Paying homage to the building’s heritage, the space has a contemporary yet classic feel. With leather banquettes and mood lighting, Vernon’s Bar sets the perfect backdrop for a quick aperitif or extended catch up with friends over a few wines, which have been handpicked by sommelier and co-owner David.


“Nina, RJ and myself are passionate about creating an environment for people in the Inner West and beyond that encompasses everything a good bar should, without airs and graces,” he says. “Just great food, great wine and great service in a relaxing, unpretentious atmosphere.”



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