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Grain Bar, Four Seasons Hotel Sydney

Home > Sydney > Hotels | Food and Wine | Cocktail Bars | Bars
by Nicole J (subscribe)
Small tummy, big appetite.
Published October 22nd 2021
Do you prefer your cocktails shaken or stirred?
#grain, #grainbar, #fourseasons, #cocktail, #sydneybars, #sydneyretaurants
Grain bar at Four Seasons, Sydney. Photo credit: Four Seasons.

Now that drinks with friends is allowed, a quiet place to enjoy drinks is Grain bar at the Four Seasons Sydney. The bar officially reopened on 21 October 2021.

#food, #foodie, #cocktails, #happyhour, #hungry, #FourSeasons, @Grain_Bar, Sydney bars, Four Seasons, Grain bar
Relax in a comfy chair, sip a cocktail and soak in the modern art. This piece is made from papier mache. Photo credit: Four Seasons.

The back-lit bar together with the funky art is warm and inviting and it's fun to people-watch through the floor-to-ceiling windows.

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Clever lighting casts light and shadow to create different atmospheres. Parts of the bar are cosy and snug, while a large section is bathed in natural light. Photo credit: Nicole James.

The bar itself is an impressive wall of every type of spirit imaginable.

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Grain Bar wall of fame. This cocktail is called, "Coa' and is based on tequila sweetened with agave. It was refreshing, light and gently sweet. Photo credit: Nicole James.

A new team has been hired with the aim of creating sophisticated and sustainable cocktails. There is even a vegan cocktail on the menu!

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Head Bartender, Cedric Mendoza (formerly of Manhattan Bar in Singapore which was #1 Bar in Asia and #3 Bar in the world). Photo credit: Four Seasons.

I didn't get to meet Cedric, the Head Bartender, on the afternoon I visited Grain. However, I spoke with Assistant Bar Manager, Adam Lau about the work the team are doing.

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Cedric Mendoza and Adam Lau (pictured) were both hired in 2019 as part of the rebranding process at Grain. Photo credit: Nicole James.

I congratulated Adam on winning the Amaro Montenegro's, "The Australian Vero Bartender of the Year" in September 2019. He blushed and said he is, 'just a guy behind the bar.' He is the most humble person I've met and yet his cocktails are really something to shout about.

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More alchemist than bartender, Adam Lau is the Masterchef of the spirits world. Photo credit: Nicole James.

The team are currently working on a fabulous drinks menu to propel Grain as the number one cocktail bar in Sydney.

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Some of the creations that will be on the new cocktail menu in 2021. The aim is to position Grain in the top 50 bars in the world. Photo credit: Nicole James.

The team focus on sustainability. For example, at the end of a shift, any clean leftover garnishes are boiled down to make syrupy reductions that are used in tomorrow's cocktails.

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I was lucky enough to sample some of the cocktails the team have been developing during lockdown. Photo credit: Nicole James.

Adam spends his days brainstorming his next flavour infusion. Gone are the outdated days where a lot of venues had a deficit of bartending skills. The team are skilled, friendly and engaging. They will happily whip up a cocktail to suit the mood and personality of each guest.

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Two of the cocktails that will feature in the Grain 2021 drinks menu. Top: A vegan cocktail called, "Blue Collar Roots

Each cocktail produced at Grain is handcrafted with love and careful balancing of ingredients such as honey, salt, and home-made citrus cordials.

#food, #foodie, #cocktails, #happyhour, #hungry, #FourSeasons, @Grain_Bar, Sydney bars, Four Seasons, Grain bar
I notice Adam constantly tasting (in a Covid-safe way) as he stirs, shakes and mixes his concoctions. I overheard him discussing whether to crush mint before or after adding the spirit to avoid excessive bitterness. He really has a passion for his art. Photo credit: Nicole James.

I spot a row of mini barrels along the back wall that looks more like a winery than a bar. Inside there is a boulevardier gently cask-ageing away. It is a key ingredient in one of their new signature cocktails.

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The team are pushing the limits by barrel-ageing spirits and potentially bottling their own cocktails. Photo credit: Nicole James.

I tried the boulevardier and it was pretty punchy. It certainly puts hairs on your chest. It's all part of the revolutionary cocktail menu being developed by this ambitious young bar team.

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One of Four Season's signature cocktails, barrel-aged Boulevardier decorated with a single sliver of orange. It had chocolate notes with coffee at the finish with bitterness coming from the Campari and Amaro. Photo credit: Nicole James.

Not all the cocktails are radical strange concoctions. Some of the drinks were delightfully simple. I found the fermented pineapple with coconut water cocktail clean-tasting with a hint of pandan.

#food, #foodie, #cocktails, #happyhour, #hungry, #FourSeasons, @Grain_Bar, Sydney bars, Four Seasons, Grain bar
Best in show cocktail of the five I tried was the fermented pineapple cocktail, topped with wheat beer and a sprinkle of nutmeg. The taste reminded me of tropical holidays in Asia when I was a kid. Photo credit: Nicole James.

The team also like to whip up their own bar snacks. To see the food menu click here.

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Dehydrated pineapple and sugar crisps. Photo credit: Nicole James.

The team have also been working on bottling their creations to enjoy at home. As Christmas is approaching, they might make good gifts for friends and family.

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Grain's best-selling cocktails bottled to enjoy at home. $45 each or two for $80.

Grain Bar is hidden just off to the side of the Four Seasons lobby. It is conveniently located at Circular Quay train station and the new Circular Quay light rail stop. To contact the bar click here or email them at

#food, #foodie, #cocktails, #happyhour, #hungry, #FourSeasons, @Grain_Bar, Sydney bars, Four Seasons, Grain bar
Grain bar at Four Seasons, Sydney. There is a great view of Circular Quay and the new light rail will bring you practically to the front door of Grain Bar. Photo credit: Nicole James.

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Why? The cocktails are both delicious and Instagram worthy
When: Wednesday to Saturday 4:00 PM to 11:00 PM
Phone: 02 9250 3118
Where: 199 George Street, Sydney, NSW 2000
Cost: $20 per cocktail
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