Spring cocktails at Stokehouse

 

Share plates, an extensive cocktail list and a DJ … what more could you want on a Sunday?

I recently had the chance to pop down to The Stoke Bar at Stokehouse for a Sunday afternoon soaking up the warm riverside sunshine and to taste test their new Spring cocktail menu and it was the perfect way to end a weekend.

Situated on the banks of the Brisbane River at River Quay, South Bank, Stokehouse is easily one of the city’s favourite riverside restaurants and The Stoke Bar offers a more casual dining experience with menu options designed for sharing.

Over the course of four hours we worked our way through the entire cocktail menu, ordering a different drink each round so we could try everything on offer.

Changing seasonally, the cocktail list is designed to match Brisbane’s subtropical climate.

My picks are the Spring Fling ($19) with Ketel One vodka, lychee liqueur, strawberry puree, apple, lemon; Vanilla Passionfruit Sour ($18) with Ketel One citron vodka, Licor 43, lemon, passionfruit, egg white and Morning Mule ($19) with Tanqueray gin, ginger beer, orange marmalade, lemon, kaffir lime.

When it came to food, we were spoilt for choice with the exclusive Seasonal Sunday menu which featured Glazed BBQ meatballs; Grilled lamb ribs with salsa verde; Crab & celeriac remoulade; Crispy school prawns with lemon aioli; Tempura zucchini flowers with ricotta and Breaded asparagus with beer cheese sauce.

Available on just one day at the start of each new season, Seasonal Sunday’s are a chance for Stoke Bar to celebrate the best produce available and launch their new cocktail list.

The Spring bar menu includes Crispy fried chicken with lemon aioli ($15), Crunchy Parmesan sticks with malt beer cheese sauce ($9) and Ham Croquettes with salsa verde ($15).

Or go for my favourite, Chips with chilli salt and aioli ($10).

If you’re already planning how to spend your summer weekends, pop a date claimer on your calendar now to get some friends together for the next Seasonal Sunday on 4 December.

Editor’s note: I was a guest of Stoke Bar, however all opinions are my own.

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