Two of Australia's best bartenders have teamed up to buck the dark-and-dusky trend prevalent in Sydney's cocktail joints. Instead, they have created a bright and airy space that opens in the afternoon, serves light cocktails and refreshing spritzers and places a heavy emphasis on sustainability. Their balcony garden even features a compost heap – to better dispose of the large quantities of organic waste that are a by-product of the cold-pressed juices, infusions and cordials made on site.

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