The Bar at Dinner by Heston Blumenthal - Crown Melbourne - Permanently Closed - Updated 2025, Bar And Lounge in Southbank, AU-VIC

The Bar at Dinner by Heston Blumenthal - Crown Melbourne - Permanently Closed's menu was last updated on 2/5/2022.

Our bar is open to diners for post dinner drinks and to the public from 10pm onwards. Cocktails are priced at $26, Non Alcoholic Cocktails are priced at $16. Classics start at $26

Drinks

White Cliffs (c.1660)
Chalk Liqueur, Champagne. The journey begins at the White Cliffs of Dover. In 1662, the English scientist Christopher Merret wrote that adding sugar to any wine before it was bottled would transform it into sparkling
Rosella Wine (c.1885)
Dried Rosella, Nerina Strawberry. Rosella Preserving and Manufacturing Co. was founded in Australia in 1985 and originally specialized in the production of rosella jam. The company quickly grew and became an iconic food brand. Rosella wine marries the tradition of fruit wine with this uniquely Australian ingredient.. Over the years many versions have appeared, served both hot and cold
Cider Gimlet (c.1500)
Somerset Cider Brandy, Acidulated Butter, Cider Cordial. 1497 was the year it was first discovered that vitamin C could save poor sailors from a scurvy-laden fate. Fruit was added to alcoholic spirits, which would naturally preserve the vitamin C. Captain Blythe planted the first apple tree in Tasmania in 1700
Riberry Pink Gin (c.1870)
Gin, Riberry, Peychauds Bitters. Created by the Royal Navy as a cure for sea sickness, Pink Gin became a popular drink amongst the establishment. Riberry or the lilly pilly was one of the first edible plants to be noted during Captain Cook's visit to Australia in 1770 and compliments this aromatic drink perfectly
Apricot Fruit Wine (c.1850)
Apricot & White Wine. A tipple enjoyed throughout England, fruits and vegetables were macerated in water, sugar was added and then the mix allowed to ferment before adding to a white wine base
Mint Rickey (c.1880)
Gin, Lime, Garden Mint, Verjus, Soda. Colonel Joe Rickey is the man purported to have fixed the first version of a Rickey as a breakfast remedy for a sore head
Olive Leaf Martini (c.1930)
Gin, Vermouth, Olive Leaf. The practice of adding olive brine goes back at least to 1930, where Its found it in a little volume called "My New Cocktail Book," privately printed by one G. F. Steele
Potted Whiskey (c.1851)
Whiskey, Lapsang Tea, Worcestershire Sauce, Beef Jerky and Shiitake Mushroom. The origin of the billy pot is linked to the large cans used for transporting bully beef on ships bound for Australia and during the exploration of the outback. Billys were often used as multifunctional cooking cans to brew sweetened tea as well as heat food. Our potted whiskey expands upon this tradition of single pot cooking
Pineapple Sparkler (c.1910)
Pineapple Rum, Pineapple Sugar & Pineapple Vinegar. Auguste Escoffier was the French chef, restaurateur and culinary writer accredited with updating traditional French cooking methods. At the Savoy Hotel, London, He poured hot sugar syrup over fruit to create flavoured liquor
Bloody Mary (c.1920)
Worcestershire Sauce Vodka, Horseradish, Clear Broth, Pepper Distillate, Tomato Consommé, Celery Oil. Fernand Petiot is the charismatic Parisian bartender who claimed to have devised the first Bloody Mary at Harry's New York bar in Paris
Spiced Rum (c.1808)
Rum infused with Chamomile, All Spice, Star Anise, Grains of Paradise and a Copper Penny. The tradition of spicing rum goes back through the ages and was mainly done to hide the rums poor quality and improve upon its' flavour. To pay homage to British colonial rums and the traditional copper pot still, we've infused a high quality rum with English and Australian ingredients as well as a copper penny
Terroir Barossa (c.2012)
lint, Clay, Silver Needle and Sandstone Vodka Distillates. Finally on firm ground, the Terroir is an inversion of what Terroir for wine actually is. In this version the flavor of Australian soil is distilled into a vodka base

Non Alcoholic Drinks

Lemon Lime & Bitters (c.1839)
Native Lime, Tangerine Peel, Lemon, Vanilla, Soda. A drink created in Australian club-houses by early settlers looking to quench their thirst after a hot afternoon playing golf. Now the iconic Australian soft drink; it is thought that this drink evolved from a "Campbell" a potential substitute to Pink Gin for abstinent sailors
Oak Fizz (c.1743)
Oak Shrub, Dry Essence, Vichy Catalan. Shrubs were originally used to mask the taste of illegally smuggled spirits that had been stored offshore in oak barrels to avoid excise men. Taking inspiration from a recipe found in Elizibeth Moxon's English Housewifery, this elegant fizz is reminiscent of a champagne cocktail
Lemon and Bergamot Spider (c.1870)
Vanilla Ice Cream, Lemon and Bergamot Syrup, Soda. Robert Mckay Green created the spider in 1874. He wanted to create a new treat to attract customers away from another vendor who had a fancier, bigger soda fountain

The Bar at Dinner by Heston Blumenthal - Crown Melbourne - Permanently Closed

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Menu

Drinks

White Cliffs (c.1660)

Rosella Wine (c.1885)

Cider Gimlet (c.1500)

Riberry Pink Gin (c.1870)

Apricot Fruit Wine (c.1850)

Mint Rickey (c.1880)

Olive Leaf Martini (c.1930)

Potted Whiskey (c.1851)

Pineapple Sparkler (c.1910)

Bloody Mary (c.1920)

Spiced Rum (c.1808)

Terroir Barossa (c.2012)

Non Alcoholic Drinks

Lemon Lime & Bitters (c.1839)

Oak Fizz (c.1743)

Lemon and Bergamot Spider (c.1870)

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