The Whisky Room at The Clock Hotel, Surry Hills

Whisky fan can now look forward to a new whisky bar. After successfully launching its gin and tonic menu in May, the Clock Hotel in Surry Hills has officially opened The Whisky Room.

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.

Take the stairs up and through the saloon doors and you’ll find yourself in The Whisky Room. A warm and welcoming vibe invites cocktail sipping or dramming in good company. Sit near the bar or at any of the booths that line up a wall or the high tables and balcony that looks onto a courtyard.

Bar Manager Daniel Molnar (ex Goldfish Hunter Valley) has sourced a collection of over 100 whiskies from the various regions of Scotland, Ireland, as well Japan, Taiwan, New Zealand, USA and Australia.

A solid list of bourbon and whiskey includes popular favourites such as Gentleman Jack, Makers Mark 46 and Stagg Junior. Japanese whiskey includes the Yamazaki, Hakushu and Hibiki trio as well as the lightly peated Nikka Yoichi 15 YO. Taiwan is represented with Kavalan Whisky while Australia features Lark Port Cask, Starward Whisky and Sullivans Cove American Oak.

A full page on the drinks menu is devoted to Scotch whisky which is divided into regions. You’ll find the likes of Ardbeg Auriverdes, The Balvenie 14 YO Caribbean Cask, the Dalmore Cigar Malt and Glenfiddich Grand Reserva. Drams are priced from $9 to $28 and if you’re not sure what to order, the knowledgeable bartenders can guide you along the flavour profiles.

Whisky flights ($25) are entitled Three Sips from Around the World and change monthly. They can be anything from various regions of Scotland to a vertical tasting. Examples include the Hakushu single malt from Japan paired with green tea sorbet, South Island 21 YO from New Zealand paired with ANZAC biscuits and Tobermory 15 YO paired with orange dark chocolate.

Cocktails ($17) have a whisky focus. The Yamazaki Highball makes a good introduction to a whisky novice while The Penicillin, originally created by Sam Ross gets the Monkey Shoulder and an Ardbeg float and is one of the best ever tasted. Don’t miss the barrel-aged Paper Plane, a sensational cocktail made with Maker’s Mark, Aperol and Amaro Montenegro aged in a small barrel for four weeks.

For a lighter alternative, the Daily Apple ($9) features freshly-pressed apple with Jameson Irish Whiskey or Beam Rye. Boilermakers ($16) are listed on the menu board offering a craft beer matched with a shot of whisky such as Boston Lager with Eagle Rare 10 YO.

Whether you’re a whisky novice or a connoisseur, you’re in for good times and good drams at the Clock Hotel’s Whisky Room. Just follow the trail along Crown Street then up the stairs. Once you’ve found this whisky den, you may never want to leave.

The Whisky Room launched on Wednesday 17 September 2014 and included a tasting of the Balvenie and Glenfiddich range by Whisky Ambassador, James Buntin.

The Whisky Room at The Clock Hotel is featured in our guide to Sydney’s Best Whisky Bars.

The Whisky Room at the Clock Hotel
470 Crown Street, Surry Hills
(02) 9331 5333
Wed to Sat from 5pm

About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.