Popped into The Spice Cellar with a few friends around happy hour time, so there was no type of club scene going on yet. There were not many people in there at that time which was fine as we just wanted to grab a couple drinks and some snacks. The food was excellent. We really enjoyed the bruschetta and the prosciutto wrapped baked dates. The mushroom rice was ok. The bar staff was great- very friendly and they gave us several good recommendations for other bars and restaurants. I would stop by again.
I was here last night fir an awesome gig by Oliver Koletzki. The music, the setting, the location and everything is great. Just please fix the AirConditioning! It was 92% humidity last night and I've never been in a nightclub this hot, and I don't mean hot as in Marilyn Monroe, I mean hot as in hell.
While the somewhat lurid colours of this year’s Vivid painted this town, I slipped twenty feet underground to investigate this sunken cellar. By cleverly rolling everything you want from a small bar – food, wine and cocktails – in with a nightclub vibe – DJs and dancing – they’ve created the perfect way to avoid the Sydney lockout blues. Fuel your mini-club adventure with a better than average bar food selection, that might see you start with witlof boats of Tuna Crudo ($15/3 pieces) dusted with fresh horseradish, or a duo of freshly shucked Oysters ($8) with Champagne mignonette. Vegetarian dishes are well represented on the short menu, from baked feta-stuffed Filo Cigars ($9/4 piece) to fat golden slabs of Grilled Haloumi ($12/4 piece) with shaved cucumber, lemon and dill. The standout is a Warm Cauliflower Salad ($8) with chickpeas, parsley, tahini and black sesame seeds. The light and surprisingly healthy dishes suit wines including the Spanish 2012 Colours Chardonnay ($9/glass), however if you ask me, cocktails are where this bar shines, starting with a cleverly designed absinthe float on the gin and pink grapefruit-based Good Voodoo ($18). Later in the evening, Keep On Keeping On ($18), with an energy boosting glass of banana-infused Tennessee whisky stirred over ice with bitters and smoked maple syrup.