Located upstairs as the Edinburgh Castle Hotel, Dusk Club is a ‘sultry’ jazz bar with an emphasis on gin-soaked classic cocktails.
“Dusk Club was created because Sydney needs more great, late-night cocktail bar options and jazz suits that vibe well,” Elliot Solomon, CEO of the owning Solotel group says.
For Solomon, it is imperative that a city of Sydney’s stature has a strong late-night scene for revellers from both near and far.
“Late-night trading and music venues are a key part of the fabric of a global city, such as Sydney, for both locals and visitors,” Solomon says.
“Solotel has long been and continues to be enormous advocates for Sydney’s nightlife with a focus on late-night trading across many of our venues including Kings Cross Hotel, the Golden Sheaf, and Albion Parramatta. Our venues have been a safe place for people to connect, see live entertainment, and enjoy amazing experiences for decades.”
“We’re lucky that the space already had this amazing art deco stained-glass windows, moody lighting, and hidden stairway access, which all lent itself well to a sultry jazz bar vibe. We complemented this with a few more art deco touches and floral installations.”
It’s a change of pace for the Edinburgh Castle, which Solomon hopes will attract a new demographic to the venue.
“Dusk Club is completely different to the traditional public bar offering downstairs which means we’re seeing guests visit upstairs who would have never come to the Eddy before,” Solomon says.
The venue is overseen by the Edinburgh Castle’s existing General Manager, Luke Rule. As for the drinks offering, Solotel have partnered with Bombay Sapphire to produce a menu that “has a little fun with the classics” according to Solomon.
“We’re using milkshake makers to create classic Ramos Fizzes, and guests experience with garnishes and flavours using the Bombay playsets,” Solomon explains.
Milkshake Ramos
Ingredients:
- 60ml Bombay Sapphire Sunset
- 2 medium scoops of vanilla bean ice cream (about 80g)
- 30ml orange peel oleo saccharum
- 30ml brown sugar syrup
- 60ml soda water (plus more to top)
Directions:
- Add all ingredients to a milkshake maker or blender and blend for 15 seconds
- In the bottom of a highball glass, add 60 ml soda water
- Carefully pour mix onto soda up to top of glass and let rest for up to a minute
- Once rested, top with dash of soda to raise above glass
- Finish with striped straws (if they stand up in the glass, you’ve done it right), and a spritz of orange blossom water
“I’d say the highlights are a Sunset Negroni – a classic that’s enhanced with Bombay Sunset, orange oil and dark chocolate – and our take on a Sgroppino with blood orange sorbet, lime, gin and prosecco as a very sippable slushie.
“It’s very approachable, but it keeps things fun and interesting.”
The food offering takes the form of bar snacks such as artichoke, anchovy and guindilla peppers with crackers; an all-Aussie cheese plate; and a salumi plate.
Another cornerstone of the venue’s offering is live music and entertainment, with Solomon saying the venue has sought the very best that Australia’s jazz scene has to offer.
“We’ve enlisted a roster of amazing local jazz and soul artists ranging from solo to four-piece bands. One of Australia’s best jazz talents, Dan Barnett, played recently alongside the likes of Emily Hanks and ORLY,” Solomon comments.
For Solotel, the Dusk Club opened just before Rekōdo, a restaurant and ‘vinyl bar’ at Barangaroo House that was inspired by Japanese listening rooms.
Solomon says that at the venue “music is front and centre to create a new dining, drinking and listening experience. We have vinyl DJs playing until late from Thursday through to Sunday.
And it’s clear that the renaissance of music and live entertainment in Sydney is in full swing.
“We also have the Abercrombie reopening later this year, which will be a significant addition to Sydney’s late-night music scene. More details to come on that one,” Solomon cryptically concluded.
