Expect fun cocktails and comfort food, including cornflake-battered fried chicken, from this laid-back Inner West spot.
For The Charlie’s Creative Manager, Kieran Took, it’s been a year of up and downs.
Kieran was brought on-board at The Charlie by hospitality entrants Chris Morrison and Jordan Kain about a year ago, but feels he’s only been at work a few months.
“Realistically, I joined a year ago, but I’ve only really been doing real work for the last four or five moves because it’s been such a dead period,” said Kieran.
He’s being unfair – it may well have been a difficult time for the industry, but it was clearly one of great creativity for the team at The Charlie.
During the lockdowns and restrictions, Chris and Jordan (who have owned the bar for about two years) took the time to reassess what sort of a venue they really wanted to be running.
“It was kind of a blessing in disguise, there was more time to talk about ideas, and more of a chance to process what it is that we were trying to achieve,” says Kieran.
“Initially, the owners wanted to really double down on the Southern theme,” The Charleston was, of course, named after the city in South Carolina, famed for its pastel-coloured houses.
But as Kieran, Chris and Jordan discussed things further, they came to a new realisation.
“They described this venue where you can come in anytime you want. It’s very appealing. It’s very welcoming, it’s inclusive, it’s playful, it’s fun, great for drinks and a good bite to eat.”
“And I just said, ‘well, that’s not a restaurant, that’s a bar,” Kieran explains “And that’s no bad thing. It’s just more of a bar service, with fun drinks and a happy hour, than that formalised ‘What can I get for you, sir?’ restaurant service.”
This more laid-back attitude is expressed by the change of name, from The Charleston, to The Charlie.
“We’ve stripped the food right back and made it much more approachable, much more casual. It’s still that Southern Hospitality, but with an Australian twist.”
So what can drinkers and diners expect from the new menu?
“We’re going with comfort food – we’re not sticking to any particular cuisine,” Kieran says.
“We were very proud of our fried chicken, that was the one dish that was really selling like wildfire, so we’ve kept that on the menu.”
“We’ve got a brand new chef, and his twist is that he makes his chicken batter with cornflakes.”
“We’ve also got loaded fries, a range of tacos, grilled scallops with pancetta and broccolini – so you’ve got everything from really indulgent fried foods, to lighter snacks, but either way, the food is about giving yourself a treat.”
The cocktail menu also reflects this relaxed approach.
“The drinks are fun. They’re delicious, they’re approachable and they don’t take themselves too seriously.”
One drink that Kieran highlights is inspired by the childhood of Venue Manager Chantelle House, and is named ‘Mummy’s Special Juice’.
“It’s a reference to a mocktail that Chantelle used to make for her mum, but obviously we’ve taken a slight twist on it and added alcohol.”
The cocktail itself contains a pineapple shrub, Lillet Blanc, thyme and gin – an indication that beneath the light and breezy attitude, there is some quite sophisticated bartending going on.
“Between Chantelle and I, we have something like 27 years of bar experience. But in this particular setting, it’s not the kind of bar where you like to lecture people about the intricacies of where this particular liquor comes from,” Kieran explains.
Another drink Kieran is keen to showcase is the Super Soaker 3000. A variation on a classic Tommy’s Margarita, this cocktail uses a house-made ‘Watermelon Pucker’ combining watermelon juice with citric acid and sugar to create a naturally sour watermelon syrup. A split base of Mezcal and blanco Tequila adds complexity and a touch of smoke. Read the recipe here.
Kieran is a graduate of Tio’s Cerveceria in Surry Hills, so has an extremely high standard for Margaritas, despite this drink’s playful name.
Overall, The Charlie appears to be a locals bar for the modern age – welcoming, and high quality, whilst maintaining a sense of accessibility. And it if there’s one message Kieran wants to send to drinkers, it’s to remember these local bars at this moment.
“Right now is a time for small venues. Small venues are doing it really hard, so it’s important, if you have a favourite place, to go there now.”
“It’s more important than ever to go there now and show your support.”
The Charlie, located at 199 Glebe Point Road, is open Tuesday through to Sunday.
