Señor Tony
3 of a Kind
Hi everyone,
My latest venue is opening in a few months and our chef has started developing the menu. It is a smaller capacity (140) double floor bar and live music venue. Basement floor is a piano bar with plenty of intimate seating. Upper level has small stage that will host full live bands, some booths and bar tables along with bar seating and the remainder standing room. We do have foot path dining licence but not sure if we will put tables and chairs outside yet. It will mostly be used to allow patrons to legally move between floors with open drinks.
Weeknights are focused on free entry local acts and weekends will focus on paid entry interstate and international acts. Paid entry artists are mostly ex-members of now broken up or retired famous bands from the 60's - 00's.
Hit me with your favourite uncommon, unusual or just plain tasty bar foods. Going for more finger and share foods rather than knife and fork type stuff.
Pictures help and if you have a favourite of something basic like fries let me know what makes it specials: seasoning, dips etc.
Thanks in advance
My latest venue is opening in a few months and our chef has started developing the menu. It is a smaller capacity (140) double floor bar and live music venue. Basement floor is a piano bar with plenty of intimate seating. Upper level has small stage that will host full live bands, some booths and bar tables along with bar seating and the remainder standing room. We do have foot path dining licence but not sure if we will put tables and chairs outside yet. It will mostly be used to allow patrons to legally move between floors with open drinks.
Weeknights are focused on free entry local acts and weekends will focus on paid entry interstate and international acts. Paid entry artists are mostly ex-members of now broken up or retired famous bands from the 60's - 00's.
Hit me with your favourite uncommon, unusual or just plain tasty bar foods. Going for more finger and share foods rather than knife and fork type stuff.
Pictures help and if you have a favourite of something basic like fries let me know what makes it specials: seasoning, dips etc.
Thanks in advance