The hospitality group behind Sydney restaurants including Aalia, Nour and Ito has added another venue to its growing portfolio, but this time it's a bar.
Joji marks the group's first foray into the drinks industry after the team secured space above Cartier's flagship store on George Street.
“We are excited to move into our new space and finally open our first bar after three years of preparation,” said Esca co-founder Ibby Moubadder. “We have put our heart and soul into this venue and can’t wait for Sydney to experience what we have created.”
The rooftop bar spans a total of 310 square meters, including a cocktail lounge, dining space and an outdoor terrace with views over the CBD.
Bar talent Kelly Burgess has been appointed general manager after working in London, while group executive chef Paul Farag is overseeing the food offering.
The menu lists cocktails in the following categories: Shibui (simple), Wabi-Sabi (perfectly imperfect), Descination (beyond the ordinary), and Temperature (balanced). We also stock boilermakers, beer, wine, sake, whiskey, agave spirits, and more.
Highlights include the Old Fashioned with Fuji Whiskey, roasted grapes and bitters, and the Strawberry featuring Haku Vodka, strawberries, matcha, clear yogurt and toasted milk.
Farag's menu is designed for guests to share and enjoy late into the night, and the bar will be open until 2 a.m. seven days a week after opening on October 31st.
The chef says the food served is “versatile and extremely delicious, so whether guests are stopping by for a quick bite, a full meal, or a late-night snack, Joji offers something to suit every occasion.” I am.
Robata plays an important role at Joji, with a custom-built 2m charcoal grill installed in the kitchen. Choose from proteins such as shrimp, boneless chicken wings, and A5 Wagyu beef.
Other highlights include crispy rice with smoked eel, assorted sashimi, curry bread with Japanese curry sauce, and scallop and insect sandwich.
Joji is open Wednesday through Friday from noon to 2 a.m. and Saturday through Tuesday from 4 p.m. to 2 a.m.
