PROFILE BY BEST RESTAURANTS
Niche bars are all the rage at the moment – we've got bars dedicated to absinthe, boutique beer labels, wine, tequila – but unlike our European sisters, Sydney seems to be behind the eight-ball when it comes to champagne bars. That was, however, until One Moncur swung open its doors. Fittingly, One Moncur is located in Sydney's Eastern Suburbs, Woollahra. Brothers Luke and Jeremy Browne together with business partner Anthony Rosen have glamorously refurbished the historic Phoenix Hotel to create One Moncur. Gone are the pokie machines and scruffy bar top, instead, One Moncur is a picture of glamour and sophistication. Designer Henrietta Reed has created what she describes as "French provincial meets a modern edge" however One Moncur isn't all sleek and stuffy. A deco-inspired feature wall and canary yellow velvet lounges inject character into the otherwise suave fit out.
The wine list offers over 30 champagnes by the bottle, including classic Grande Marques (Champagne houses) and an impressive list of Grower Made Champagnes. Beyond bubbles, there are also boutique Australian, Italian, French and New Zealand sparkling and still wines, plus a range of local and imported craft beer. High Tea is now available Friday to Sunday between 12pm and 5pm.