Highlander Bar

Very eclectic range. Some quite standard and average whiskies, some other outstandingly tricky to get hold of. When I was there, they had some bar food to mark an event in the city - the food was very good, don't know if the bar food is a usual thing but I would hope so. Certainly worth checking out this venue, though not sure I'd plan for an evening there.

My lazy Sunday...the great moment for “me time” to relax & enjoy life...and what better than that? Well, here’s my review people...friendly staffs Viplav & Sandhya 🥰 and the bar looks great with all these boutique vintage decore with a great bar settings right in the middle of it all and awesome paintings around and a vintage cask in the main entrance, location inside the Sir Stamford Hotel as well as a convenient Spa - Miss Serendipity...(which I do a review seperately) close in all transports - Ferries ⛴ train 🚂 buses 🚌 tourists spots, walking distance to Sydney’s 2 main iconic - Opera House & Harbour Bridge and most of the 5-6 star ⭐️ hotels are all around the area in Circular Quay - Tge Marriott, The Reinnasance, Shangri-La, Four Seasons, Intercon, Holiday Inn...lots to mention a relaxing ride in the Ferries that will bring you to other suburbs close by the harbour & how they live...or just enjoy the scenic view around the harbour...😊😘 and not to mention a Friday markets in The Rocks with handmade crafts, souvenirs, snack stalls & sit-in family, kids & pet friendly...🥰

Two gleaming gold plates on either side of a Gothic sandstone archway labelled ‘Health Department’ clue you in that the Sir Stamford Hotel at Circular Quay have converted their hotel bar to a stand-alone whisky joint. Continuing on with the fine tradition of the building, completed in 1898 under the supervision of NSW Government architect, Walter Liberty Vernon, Highlander Whisky Bar has the cure for all that ails you. While in 1913 that was probably a free small pox vaccination; and, from 1930 to the mid 1980s, a cure for venereal disease; today it’s a wee dram of whisky to fill you with warmth & good cheer. The bar’s stately interior melds well with the old-world charm of the 5-star hotel. While a red tartan wall marks the internal entrance from the hotel, you can also enter the Highlander from Macquarie St. without an awkward parade through the hotel lobby. It’s a large but cosy space, with a piano & plenty of well-spaced armchairs set around polished table tops. Timber floors are softened by Persian carpets; with the bar’s moody light level boosted by shaded table lamps & direct lighting that highlights the ornate, gold-framed art collection. While all the tartan, the bagpipes & the name indicate a Scottish predilection, the whisky list - put together by Bar Manager Noba Inoue – does venture to Japan, Ireland, America & Taiwan as well as some local distillers. A fan of port & sherry, Inoue’s list favours prettier expressions of whisky that throw fruit, vanilla, chocolate & spices. For a peat-head like me, there’s just a few whiskies, most of which I’m already familiar with. So while it’s a bit pricy, I decide to give the Highland Park 15-year-old ($35/shot) a whirl. Served in a cut crystal tumbler with ice passed separately, it’s no peat bog, but it’s enjoyable. I team my whisky with a Lord Nelson 3 Sheets Pale Ale ($10.50) chaser – one of only two craft beers available at Highlander. With citrus, malt and honey, this crafty is a better match than the whisky to Freshly Shucked Oysters ($38/12). The Sydney rock oysters that arrive are of indeterminate origin – when I asked the waiter, the kitchen told him they were from Sydney Fish Market. I reckon for the price, we can do better with provenance than that. They've also been shucked too early, so have lost all their lovely liquor by the time they get to me - luckily the vinaigrette is good. The Club Sandwich ($25) – a hotel staple – was bland, let down by bruised avocado, fully set egg, & partially toasted bread that just ended up feeling stale. Slow Cooked BBQ Beef Ribs ($26) were poorly handled. The bulk of what was buried under the credible barbeque sauce seemed to be gelatinous, unrendered beef fat, which dominated the flavour of the dish. With the hotel taking its name from the founder of modern Singapore, Sir Thomas Stamford Bingley Raffles, I probably should have hit up the menu’s Singaporean dishes for my dinner. On a subsequent visit to Highlander for their Whisky High Tea ($79/person), the curry puffs made using a Stamford family recipe, were a highlight. Bar Manager Noba Inoue talked us through the 3 expressions of Chivas Regal that accompany the high tea platter. The whiskies were presented on a little wooden board with tasting notes, topped with glass lids (you don’t want evaporation to diminish the tiny pours). While the curry puffs were easily the best thing on the three-tiered platter, the Makers Mark whisky marmalade was a pretty close second. Spooned onto lemon scented scones with clotted cream, the peel-rich marmalade made me wish they were selling jars of it to take home. The scones are best matched to the Chivas Regal 12-year-old. Save the big gun – the Chivas Regal 18-year-old - for the chocolate tier and its Johnnie Walker caramel square. You can also order a coffee or a tea, if you speed through all your whisky like we did. My cappuccino was hot and smooth, suiting the subtler flavours of the Jack Daniels apple mousse slice. Topped with a fan of crisp, green apple, this was the prettiest treat on all three tiers.

Myself and two girlfriends went there for some pre dinner drinks and nibbles and had an absolutely fabulous time. The staff were so lovely and made some amazing recommendations. In fact we had left to go to dinner at cafe Sydney and they called us within 15 mins to tell us we had left a pair of glasses at our table. I couldn’t fault them and we had such a fun time so thanks so much!!