The Sydney Morning Herald logo
Advertisement

Negroni-loving Bar Conte opens in Surry Hills

Scott Bolles
Scott Bolles

Bartender Shanu Frongia is mixing up 20 variations on the negroni.
Bartender Shanu Frongia is mixing up 20 variations on the negroni.Steven Woodburn

The negroni-championing Bar Conte opens on September 14, its launch serendipitously aligned with Negroni Week (September 12-18).

If, like us, you didn't know such a thing as Negroni Week existed (you might've also missed Make Your Bed Day at the weekend), Bar Conte's arrival on the upper slopes of Surry Hills says much about the rise and rise of the Italian cocktail.

One of the riffs on the negroni at Bar Conte.
One of the riffs on the negroni at Bar Conte.Steven Woodburn
Advertisement

Sydney mixologists describe the negroni as a drink that's shifted from a specialty to a staple. And Bar Conte intends to squeeze every last drop out of the famed cocktail – co-owner and chef Steve De Vecchi (ex-Apollo) is curating a menu where even the oysters are topped with negroni dressing.

Bar Conte is the result of Raffaele Lombard's decade-long dream to open an aperitivo bar with a strong negroni focus.

"The negroni is my drink of choice, and has been since I was a young man growing up in Sorrento on the Amalfi Coast," he says.

Bar Conte in Surry Hills has gone from convenience store to warm, negroni-loving cocktail bar.
Bar Conte in Surry Hills has gone from convenience store to warm, negroni-loving cocktail bar.Steven Woodburn

"It's bitter, strong and clean, the ultimate pre-dinner drink. We felt it deserved its own dedicated bar."

Advertisement

He promises 20 versions of the classic cocktail, made with Campari, gin and vermouth – both Italian and Australian.

"The temperature and the quality of the vermouth is what makes a good negroni," he says.

But don't expect Bar Conte to corner itself as a purists' destination. A Mexican negroni, made with Ilegal Mezcal Joven, and a Samurai negroni, made with Roku Gin from Japan, are on the opening list, alongside a rotating list of five European beers.

And because Sydneysiders don't live on negronis alone, Bar Conte's menu includes wagyu carpaccio and gnocchi alla Sorrentina.

Lombard's partner, interior designer Victoria Hampshire, has crafted a 38-seater into a warm space that mixes brass, shades of green and red walls. It slides into the former site of a convenience store, across the road from the Forrester's.

Advertisement

Open Mon-Thu from 5pm; Fri-Sat from 3pm.

340 Riley Street, Surry Hills

Continue this series

Sydney hit list September 2022: Hot, new and just-reviewed places to check out, right now
Up next
Miss Sina's vegan franzbrotchen, a German-style cinnamon-sugar scroll.

New-gen bakeries Miss Sina and Bondi Boulangerie on the rise in Sydney

Sydney can't get enough bread, it seems, with two new bakeries opening in the past week and another on the way.

Dixson & Sons' spin on beef Wellington includes wasabi, mushroom duxelles, nori and a sour cream pastry.

Dixson & Sons and Henry's Bread and Wine open in Sydney CBD mega venue Porter House

A sprawling Victorian building that has sat unused for decades has sprung to life, with two new venues and another on the way.

Previous
Lasagne spring roll stuffed with beef, mozzarella and tomato.

A nod to mod Italian at Enoteca Ponti in Potts Point

One of Potts Point's most storied restaurant sites is now channelling Roman wine bars of the 1950s.

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