Cabana Bar

Pristine, white-washed walls, blue leather booths, intricate wicker furniture and tropical greenery come together to create an exclusive beach-club atmosphere.

Here, the cocktail menu shifts the focus into holiday mode with poolside favourites like Pina Coladas, Daiquiris, Mojitos, and zesty Margaritas. The menu, designed by executive chef Brad Sloane, features prized local produce with classics like the Angus beef cheeseburger and seafood focussed share plates of oysters, fried squid, and a tequila-cured salmon served with blue corn tostadas, avocado crema, jalapeno, and lime. Suspended festoon lighting and soft neon’s cast an ambient glow across the expansive open-air terrace, the largest in Sydney, making it one of the best places to enjoy an evening sundowner or a set by local musicians.