Restaurateur Garry Simonian is bringing speakeasy allure to the heart of Barangaroo, with his new hidden cocktail bar Cardea. As you step into the doors of the new bar, you’ll find a space full of character and atmosphere, with velvet interiors, vintage furniture and a white grand piano.
Bars and Clubs spoke to Garry, who is best known for his modern Asian restaurant Luna Lu at the Rocks, about the Roman mythology that inspired the naming of the venue, and the luxurious ambience it aims to create.
“Inspired by the Roman Goddess Cardea, we were very taken with the magnificence and hedonism of the Roman Empire and aesthetics. We wanted to create something reminiscent of the extravagance of the time that was similarly indulgent, worldly and elegant, where you could enter into a world of opulence and enjoy some delicious and unique cocktails and food.
“Cardea is exactly what Barangaroo needs – a fun, sophisticated spot located in prime position along Barangaroo Avenue, it exudes a luxurious, otherworldly charm with an intimate vibe. Decked with plush interiors, private booths, a grand piano and crystal chandeliers, it’s a very opulent space.
“But it’s not pompous – we offer an eclectic selection of live music every night that makes the venue come alive, bringing an electric atmosphere that keeps people coming back for more. Our ‘Ways of the World’ menu is a globally inspired take on drinks and dining that you won’t experience anywhere else in Sydney.”
Garry tapped award-winning mixologist George Bekarian and experienced Italian chef Pier Davide Maiuri with the development of Cardea’s cutting-edge cocktail and bar menu, influenced by their own adventures to different corners of the globe.
“Our Head Chef Pier and Head Mixologist George are both widely travelled, having explored the world experiencing different cuisines and liquor. Building off their vast knowledge of intercontinental dining, we wanted to create something that could reflect their adventurous palate and showcase their combined experience of travel and hospitality, which was how our ‘Ways of the World’ drinks and bar menu was created.
“Pier and George collaborated to craft the menu, which pairs cocktails together with food inspired by cuisines from around the world. They went through some trial and error perfecting recipes that could work well together, and George took inspiration from his time working across the globe and condensed that into our spectacular, unique cocktails, threading a global influence through all of our delicious drinks.”
Incorporating everything from the spices of Asia to the aromatic herbs of the Mediterranean, Cardea’s cocktail menu puts distinct twists on classic flavours, such as the Balsamic Negroni which balances the combination of balsamic vinegar and strawberry liqueuer with Bombay Sapphire, Campari and Cinzano 1757 Rosso.
Described as a “truffle-infused vodka blend effortlessly combined with the exotic essence of guava, creating a delightul fusion enhanced by a pleasant and sweet twist”, the Truffle Maker brings a sense of indulgence, not only in it’s ingredients but its uniquely shaped glass. Similarly, the pinot grigio and elderflower liqueur-based Miss Dorothy is presented in a distinct horn shaped glass with large aloe vera leaves.
Complementing the 11-strong menu of signature cocktails and 10 classic cocktails, is an adventurous bar food menu designed to pair with some of Cardea’s finest drinks. Designed to accompany Miss Dorothy is the potato mille-feuille, joined by other small plates such as the Moroccan style swordfish and the Peruvian-inspired hiramasa kingfish ceviche.
Incorporating sustainability into the bar was one of Garry’s top priorities, he explained that environmental impact was a huge component in the creation of Cardea’s menus.
“We have taken a field to glass approach with Cardea, which involved implementing fresh produce from sustainable sources into our cocktails. We have our own in-house vertical farm that we source garnishes and produce from, so our products are both fresh and eco-friendly.
“Being as close to zero waste as possible is also something we strive for – using extra produce that would otherwise be wasted in infusions that we then use in our cocktails is one of the many ways we achieve this.”
While Cardea pays homage to influences from around the world, its ever-changing entertainment line-up celebrates the best of Sydney’s musical talent. Each week, Tuesday through to Saturday, the intimate venue opens its doors with the sounds of local artists such as Sam Hunter, Dre and The Giants, and Doug Williams.
“Cardea is an intimate but high energy venue, a hideaway you can come to relax and indulge. I think having entertainment is an important part of the recipe as it adds a liveliness and atmosphere to the place, and dictates the stimulating vibe that people want to enjoy when they’re out and about.
“Our live entertainment changes every night, and you’ll get to hear from some brilliant talents – a lively mix of DJs, soul and R’n’B trios, blues, jazz and more.”
