Sydney-based hospitality group House Made Hospitality has opened the doors to its new open-air bar Martinez Terrace. The Terrace bar was the first space in the Martinez venue to launch, ahead of the restaurant opening tomorrow.
Situated at Quay Quarter Tower in Circular Quay, the Med-style space offers harbour views and takes its inspiration from the dining and drinking culture of Southern France and the Mediterranean coast.
Joining House Made Hospitality’s 11-strong portfolio, Martinez Terrace bar offers a menu of ‘cocktails of the Riviera’ comprising summer staples such as spritzes and classics like the Negroni. Alongside this is a selection of wines, beers and a food menu focusing on seafood, sandwiches and share plates.
In an ode to artist residencies found throughout the South of France, interior designer Emilie Delalande of Etic, Barangaroo House, has transformed the urban space into a rooftop oasis. Comprising a nine-metre cemented-rendered bar, illuminated onyx tables throughout and patterned communal tables, the Terrace bar can hold up to 160 guests.
“We want Martinez to capture the relaxed style of drinking and dining that is synonymous with holidays on the Mediterranean coast, and for the Terrace Bar to give you memories of drinking the afternoon away in a seaside spot,” said Scott Brown, Director at House Made Hospitality.
“Martinez Terrace has something for everyone, whether you’re joining us for after-work drinks and snacks, or a group looking for a spectacular spot for a leisurely al fresco Saturday lunch.”
The cocktail menu has been crafted around fresh produce and house made ingredients, showcasing fruit-forward flavours, which includes five signatures on tap. The Homme Pastèque combines house-made watermelon cordial, strawberry gum, citrus and pastis in a tall glass topped with fresh mint and icing sugar dusted melon balls, while the Spritz Tropique comprises vodka, coconut and mango, finished with fizzy water and dehydrated mango dust.
Making up the wine contingent is a selection of Provence and Australian Rosés, with an entire page of the menu dedicated to magnums. The drinks selection is completed with a variety of local and international lagers, as well as craft brews.
The food offering has been spearheaded by Executive Chef Alex Wong of Lana, and Head Chef Andrea Sonnante, ex-Sagra. Dishes include chilled seafood such as oysters, mussel and raw scallop, and a selection of small plates including calamari and duck terrine. Alongside this, the venue offers sandwiches, pastas, salads, steak frites and grilled swordfish.
Speaking about the food menu, Alex explained how he has eschewed the heavier style of French cooking typically found in Sydney.
“We’re looking to the South of France, where the food is lighter and more Mediterranean-influenced. It’s a menu designed for Sydney’s balmy climate, perfect for eating by the harbour but with all the sophistication of an inner-city restaurant. And it’s ideal foil for the fresh house spritzes and Provence-style Rosés coming from behind the bar.”
