A new Mediterranean-inspired specialty bar, Blue Caboose, has opened in Sydney’s Crows Nest.

Located adjacent to its sister restaurant MediTrainean, which opened earlier this year, Blue Caboose’s interior design marries the colours of the Mediterranean Sea with a ‘leafy oasis feel.’ Azure blues feature in the seating and teal hexagonal tiles imported from Europe wrap the faade of the bar.

Bar Caboose’s food menu takes inspiration from the 21 countries that border the Mediterranean, offering a menu that rotates throughout the year and includes modern takes on classics.

The menu includes The Malta shared board; the Mediterranean lamb kebab with tabbouleh, pickled cucumber and hummus served on pita bread; chilli lime and dukkha calamari with burnt butter aioli; and grilled eggplant cigars with baked ricotta, olives, sundried tomatoes and pine nuts.

Crpes include classics such as butter and sugar; lemon butter and maple syrup; and Nutella or Mediterranean inspired creations such as Gibraltar Rocks (salted caramel sauce, candied popcorn and toasted slivered almonds); and  Island Breeze (coconut, blueberry, lemon butter and fresh mint).

The drinks list comprises a range of craft cocktails created by bar consultant, Alex Clark (QT Sydney, Eau de Vie, Lobo Plantation), international beers, a predominantly European wine list, a selection of deconstructed hot drinks such as chai tea and hot chocolate, and more than 20 speciality T2 tea flavours.

All the drinks are heavily influenced by fresh, seasonal Australian produce as well as strong Mediterranean spice nuances. Clark’s cocktail collection focuses on spritz-style creations and includes Sangria Bianco (Cinzano Bianco, St. Germain, Sauvignon Blanc, lemongrass, cucumber and tonic with drunken spring fruits); Money’tenegro (Amaro Montenegro, house-made orange blossom butter, orange bitters and charred lime topped with Capi ginger beer); and St. Moritz Spritz (Aperol, verjus, coconut Yakult, Capi soda and prosecco with mandarin and thyme).

Blue Caboose is open Tuesday to Sunday from midday until late.


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