Bar Exuberante preview

Matt Bax, Bar Exuberante

Matt Bax, Bar Exuberante

Two years ago, Matt Bax closed the doors to Der Raum, the game-changing Melbourne bar recognised as one of the world's cocktail trailblazers. Bar Económico took its place - a rollicking "rum brothel" and roaring contrast to the polish and price-point of its predecessor. Tomorrow, though, Bax brings a little bit of that Der Raum magic back with Bar Exuberante, a slick 14-seat complement to its more gregarious sister on the same site.

"They are totally separate but both rooted in rum culture," says Bax. "Just different ends of the spectrum."

The Exuberante end is fine rums and cocktails kicking off at a not-inconsiderable $22 a pop. "Some of Der Raum's famous creations have been revived and, I'd say, improved," he says. "The fanciness is back in Richmond."

Der Raum's famous Hot Cold Piña Colada makes a comeback, while the BX Cocktail No.1, a variant on Der Raum's New York Minute, comprises Carpano Antica Formula vermouth, Luxardo Maraschino, robust barrel-aged bitters, macerated roasted Guatemalan coffee beans and Ron Zacapa 23-year rum.

"Our Zombie, Daiquiri and Mojito are by far the best I've ever tried," Bax says. He checks himself: "I'm a biased, arrogant bastard, but I'm happy to stand behind that claim."

Drinkers who don't dig on rum aren't left sucking their thumbs, either. Bar Americano's Negroni has migrated south of the CBD and the 1864 Manhattan from Der Raum makes a reappearance.

Bax has lost none of his flair for detail. The ice, as at Bar Americano, is branded. "Of course it makes our drinks taste better," he quips. He's lost none of his taste for top-dollar offerings, either, but you get what you pay for. There's a $30 cocktail, The Airmail, which comes with a letter from one of the world's leading bars (Artesian in London, perhaps, or New York's Attaboy). "You also get to send a letter back," says Bax, "all included in the price of the cocktail." Der Raum's flavour chart is back in the form of a cocktail clock, and the rum list has been simplified into a dart board-inspired target.

"Anyone can, in theory, pick the perfect cocktail or nip of rum without knowing anything about either liquid," says Bax. "It took me about six to nine months to get these two features perfect."

As for the theme, a sort of imperial-era hotel chic: "It's the love child of every pompous hotel I've ever stayed in," he says. "I cringed when I later heard about Wes Anderson's Grand Budapest Hotel coming out, but I'm a massive fan so I don't care about the comparisons."

Bar Exuberante, 438 Church St, Richmond, Vic, (03) 9428 0055


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
P&V Merchants opens in Sydney, stocking small-batch and hard-to-find booze
06.12.2017
Four Pillars releases a new batch of its Australian Christmas Gin
03.11.2017
Love, Tilly Devine’s new chapter
26.10.2017
The World's 50 Best Bars 2017
10.10.2017
Seedlip, a non-alcoholic distilled spirit, arrives in Australia
10.10.2017
Bar Americano wants you to buy a stranger a drink
05.09.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

The Galley Room’s Herbie Hancock

Watermelon. Honey. Lemon. Gin. Just add summer.

1806’s Eros Gin Fizz

Yoghurt drinks are coming at you thick and fast.

The Den’s 20th Century

An uptown classic from a downstairs favourite.

Romeo Lane’s Fortunato

Bourbon meets the complexity of sweet and dry Sherry in The ...

Cocktails by the batch

Did the cocktail game just get easier? We look at why more a...

Mama Baba’s Amaretto Sour

Go Greco-Italo retro with George Calombaris, some almond-fla...

Bar Americano’s Rock and Rye Collins

An old-school DIY favourite, ripe for a spring fling.

Whisky & Alement’s Hot Brick

The thinking person’s cure for seasonal affective disorder. ...

Bar Economico's Poco Loco Ti Punch

A smoky take on the classic precursor to the Daiquiri.

Elk Room's Whisky Freezer

Fresh as it may be, this drink comes with a pedigree.

Brooks’ Grassy Knoll

Shooting to thrill with a hint of the wild Aubrac.

Signature drink

A not-so-soft drink from the deeper recesses of the cocktail...

Cocktails by the batch

Did the cocktail game just get easier? We look at why more a...