London bar Scout to open second outpost in Sydney
Matt Whiley, who is behind London bar Scout, which placed 28th in the world World’s 50 Best Bars, is set to open a second outpost in Sydney.
Opening at the end of February, the new bar will be located in a newly created space at the top of Maurice Terzini’s Surry Hills pub, The Dolphin Hotel.
Whiley will be using all-Australian ingredients, from everyday fruits to the native produce, such as Davidson plums and green ants, which Whiley says lend drinks a “lemon acidity”.
“The food and drink scene in Sydney is amazing,” Whiley told Broadsheet. “The climate here is all about eating outside and making the most of the summer. While everyone leaves London to go on holidays for the summer, everyone is in Sydney eating and drinking.”
The seed for the new venue was planted when Whiley spent a few hours behind the bar at Terzini’s Bondi venue Icebergs last year.
“I’ve been in London for 11 years, and always wanted to open a bar in another country,” he said. “London can be a brutal city, and I wanted a better life for myself. I was planning on moving to Melbourne, but the universes all aligned and I’ve ended up here. I want it to be permanent; Maurice and all the team wants it to be permanent.”
“I’ve been distilling a host of things like Pepperbery, Strawberry gum, watermelon, wattle seed and wax leaf. We will also feature our home-made fruit wines which we’ve become famous for in London, something which I have developed over the last 5 years.”
Whiley has assembled a crack bar team for his Sydney branch. Calling back on teammates from his London outpost and recruiting some new Australian talent, the Scout team will deliver a unique service experience, with a tip to European hospitality putting the focus back on the drinker.
“The lab at scout will feature state of the art equipment that we use each day for all cocktails”, says Matt, hoping to foster Scout’s approach to drinking amongst emerging bar talent in Australia, “I want the bar and laboratory to be a training ground for Australian bartenders.”
The food will feature a menu by Monty Koludrovic, inspired by Scout’s drinks menu and ethos and will continue to change and evolve in line with the drinks menu. Dishes will be simple and refined, a modern take on bar snacks and finger food. The space will feature a unique entranceway, its own distinct look and feel, with every aspect of the build having been meticulously poured over by Whiley and his builders.
Sheridan Randall, 13th February 2019
