Charlie Parker's

"Sydney is known for its big burly boozers and swanky city bars, but some of its best are the ones you’ll find hidden down lanes and in basements. One of the prime examples is Charlie Parker’s, an underground cocktail bar with a lively speakeasy feel, that sits below iconic restaurant Fred’s. The bar works with local producers to source native ingredients for cocktails that get flavor from every part of the plant, so we usually focus on those, though there’s also wine and beer. It’s fun, a little flashy (more vintage MG than Hummer), and an easy place where you can pop in for a pre-dinner drink, or post up for a boozy night." - Caroline Clements 33

"Sydney is known for its big burly boozers and swanky city bars, but some of its best are the ones you’ll find hidden down lanes and in basements. One of the prime examples is Charlie Parker’s, an underground cocktail bar with a lively speakeasy feel, that sits below iconic restaurant Fred’s. The bar works with local producers to source native ingredients for cocktails that get flavor from every part of the plant, so we usually focus on those, though there’s also wine and beer. It’s fun, a little flashy (more vintage MG than Hummer), and an easy place where you can pop in for a pre-dinner drink, or post up for a boozy night." - Caroline Clements

"At Charlie Parker's, a dark and snug basement speakeasy, mixologist Toby Marshall uses a chef's approach to cocktail-making, dissecting seasonal produce, fruit, nuts, and local plants much the way a chef or butcher would, then turning the leaves, seeds, flesh, and skins into eclectic, innovative, and surprising—and sometimes strange—combinations. There are no drink names, just lists of ingredients. That's why the joint is perfect for serious cocktail lovers—and serious cocktail lovers only." - Kris Fordham, Laura Dannen Redman