Drinks
Our cocktails are an extension of the bar, tethered to our location, our city, seasonality and our collaborators. We develop our drinks to primarily be delicious but we do try and push the boundaries of where we can take the flavour and the story with every cocktail.
All our staff are super passionate, from our whisky nerd to our wine geek, our talented team enables us to give you the things you love and the things you might not know you love!
Food
Right from the inception of Public we knew that we wanted to really excel the standard of food that can be achieved from a ridiculously small kitchen like ours. Be that home-made pasta, seasonal small plates or our famed toastie we want the food and drink to work in tandem and to combine to give people an experience that is uniquely Public.
Our cocktails are an extension of the bar, tethered to our location, our city, seasonality and our collaborators. We develop our drinks to primarily be delicious but we do try and push the boundaries of where we can take the flavour and the story with every cocktail.
All our staff are super passionate, from our whisky nerd to our wine geek, our talented team enables us to give you the things you love and the things you might not know you love!
Food
Right from the inception of Public we knew that we wanted to really excel the standard of food that can be achieved from a ridiculously small kitchen like ours. Be that home-made pasta, seasonal small plates or our famed toastie we want the food and drink to work in tandem and to combine to give people an experience that is uniquely Public.
Cocktail
159 NORFOLK ST
White Chocolate washed Tanqueray, Cocchi Americano, Fino Sherry, Rose Water.
Food
BURATTA
Buratta, Salsa Rosa, Burnt Orange.
Aperitivo
PUBLIC BELLINI
Homemade peach puree topped with Prosecco.
