Unlike any other bar in Melbourne, Black Pearl combines party-smashing-knees-up good times with some of the best cocktails in town. After a recent refurb, Black Pearl's been split into two bars. The Attic upstairs is headed up by Chris Hysted, serving classic drinks in a beautiful room out of crystal-cut Royal Doulton glassware, placing each drink on antique metal coasters. No napkins here, folks. They're playing 60s doo-wop and even have a separate uniform to the downstairs bar, wearing maroon shirts under sturdy black aprons. Downstairs, run by Christiano Beretta alongside Rob Libecans, is the mothership where punters are more likely to order a beer or a whisky over a cocktail. But don't take that as advice or guidance, merely observation. Because the bartenders downstairs are just as gun-slingin', offering up the likes of a Toronto (rye, Fernet Branca, sugar, lemon twist) and a Bloody Maria (the Bloodiest of Bloody Marys, made with tequila instead of vodka). It's also more likely you'll be drinking out of a vintage 70s tankard decorated with mountain goats rather than etched coupettes. But whichever of the two levels you decide to make your new boozy home, you're looking down the barrel of a whole lot of fun. Don't know what you want? (Who the hell does, really?) Take a look at the cocktail list - it's one of the best written in the country, and if you don't find something in there you want to drink, we'll eat the menu.
Introducing new Magnum Pink Marc de Champagne and Magnum Black Espresso – different Magnums for different moments. What mood are you in today? Streets Magnum