Clooney Kitchen and Bar

Clooney Kitchen and Bar is a new bar in Port Melbourne, Australia. It has dark walls, purple-velvet booths and low lights. Bartender Will Crennan, ex-Gin Palace, Collins Quarter; creates drinks that are “pretty, with balance and colour”, and is working alongside Shannon McFarland, ex-The General Assembly, The Rochester, to create the cocktails. Clooney Kitchen and Bar is the perfect place for a date night or special occasion.

They serve up all your favorite cocktails – from Negronis to Manhattans – as well as some unique creations of their own. The Duck Fat Martini, for example, is duck-fat-washed vodka and dry sake steeped in citrus and spicy botanicals. And the Oaxaca Tea is made by infusing liqueur with apple and green tea, then mixing it with white mezcal. So if you’re looking for a sophisticated spot to enjoy a drink or host a function, Clooney Kitchen and Bar is definitely worth checking out.

Clooney is a Beer and Wine Bar with an extensive list of premium wines, beers and cocktails. They have a range of international beers that includes mix of Euro classics such as the Weihenstephaner range from Germany, modern favourite Sierra Nevada, and locals Two Birds, La Sirene and Hawkers. The wine list mixes Italian and Australian producers, with a couple of French drops thrown in. There are two sparklings, a rose, four reds and four whites by the glass, plus around 30 bottles.

The menu includes dishes such as kangaroo tartare, truffle pecorino toast, and fried anchovies served san choy bau-style. Clooney Kitchen and Bar also offers cocktails that change every few weeks as well as a degustation menu of different foods paired with drinks. The terrine is duck but it’s Peking duck style with crispy skin on top.

The space was designed by Darren Gray Design to be reclaimed with Tasmanian water eucalyptus-topped bars, handmade furniture and liquor cabinets. The kitchen and bar is named after Clooney, the Hollywood star and global heart-throb. But it’s not all about good looks – there’s some serious culinary firepower behind the scenes, too. Head chef Dean Skelton has worked in some of Melbourne’s best restaurants, including Attica and The Press Club. So you know the food is going to be good.