Public Hospitality’s Oxford House in Sydney will unveil a new food and beverage concept come 2 November.

Busby’s is a natural wine and record bar that’s a collaborative effort between Public Creative Culinary Director Clayton Wells and beverage experts Mike Bennie, Ed Loveday, and the team from Maybe Sammy.

Bennie has put together a wine list that showcases minimal-intervention drops sourced from Australia, France, and Italy, while Maybe Sammy’s Paolo Maffietti has designed five signature cocktails.

“We wanted to create something truly unique with the cocktail menu – these cocktails are all designed to be classics in their own right,” says Stefano Catino, director of hospitality at Public.

“…Aperitivo style and crafted in three to four steps, the cocktail list at Busby’s reflecting our minimalist and no-nonsense approach.”

Launch cocktails include the Abbey Road which sees citrus gin teamed with vermouth, Davidson plum, and Champagne and the Megatone, which highlights grappa combined with tequila, ginger wine, and pastis.

Wells has teamed up with Busby’s Head Chef Brendon Bullock on a share-style menu that’s packed with small plates from Sydney rock oysters with blackberry vinegar and roasted kelp oil to tuna crudo with grilled watermelon and kefir cream.

“Busby’s is all about fun, drinking fare – there’s interesting snacks that are perfect for early evening aperitivo through to more substantial dishes that complement some of our bigger wines,” says Wells.

“It’s a dining experience that focuses on great food cooked with quality produce, designed to be shared and served in a relaxed setting.”

But Busby’s isn’t just your typical wine bar, the venue will host weekly artist residencies on Thursday and Fridays, with Saturdays reserved for spinning classic vinyls from start to finish.

Busby’s opens on 2 November and will operate from 4pm until 11pm Monday to Saturday.