The Sydney Morning Herald logo
Advertisement

Whisky bar and barbershop Blade and Barrel opens in Concord

Scott Bolles
Scott Bolles

Concord's new barbershop doubles as a  whisky bar.
Concord's new barbershop doubles as a whisky bar.George Nagieb

Alcohol and scissors don't always mix, but the crew at Concord's shiny new Blade and Barrel is pushing positive for the combination.

The idea of a whisky bar and barbershop grew for brothers and business partners Danny and Matthew Semrany during years of working in upmarket hair salons.

"It is such a big thing that women would have a glass of champagne with a cut," Danny Semrany explains.

A whisky at Blade and Barrel is delivered with a cut, flatbed wash and massage.
A whisky at Blade and Barrel is delivered with a cut, flatbed wash and massage.George Nagieb
Advertisement

"When we opened our own place [Handmade Salon] in Earlwood we were getting more and more male clientele and started to think of opening the sort of place they could go and what they'd want."

The fact that the brothers are big whisky fans pushed them toward a concept that morphed into Blade and Barrel.

"We're big on the Scotland versus Japan thing," says Danny, who prefers his whisky from Japan and points to Hibiki 21 as a favourite from the bar list.

Speculation parts of Concord historically had restrictions in some areas on public houses couldn't be confirmed by local council, but the area isn't exactly overflowing in stalwart boozers.

A whisky at Blade and Barrel is delivered with a cut, flatbed wash and massage, followed by a quick style on your way out the door. But you better get in late.

Advertisement

"We can't serve alcohol until 12, so it's coffee only in the morning," Danny adds.

Open Tue 9am-6pm, Wed 9am-9pm, Thu 9am-7pm, Fri 9am-6pm, Sat 9am-4pm.

Blade and Barrel, 174 Majors Bay Road,​ Concord, 02 9743 5511, bladeandbarrel.com.au

Continue this series

Break your Dry July spell at these 12 hot and new-ish Sydney bars
Up next
On the menu: Tsukune, egg yolk ($6).

'Non-traditional' izakaya Isabel Bondi opens

When an izakaya opens in Sydney with equal promise from the bar and kitchen, it has our attention.

There's more to the Waterloo watering hole than post-Souths' game schooners

No corkage, free pool and 10-buck negronis? By George, you have our attention.

Previous
Former A Tavola chef Sandro Di Marino and manager Brooke Adey (Bea, Chiswick, Yellow).

Coogee Wine Room to serve raviolo and sliders to beachgoers

If Justin Hemmes put the swagger back into Coogee with the sprawling Coogee Pavilion, Tom Hardwick is hoping to do the same for more diminutive wine bars.

See all stories

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up
Scott BollesScott Bolles writes the weekly Short Black column in Good Food.

From our partners

Advertisement
Advertisement