Credit: Courtesy of Primus Hotel

If you’ve ever stared down the prospect of suggesting somewhere for a post-work beverage in the centre of Sydney city proper, then you’ll no doubt be aware that there’s a particularly grim precinct plagued by a dearth of chic watering holes. Add to that a desire to imbibe an alcoholic beverage al fresco and you might as well call it a night before you’ve even tucked into your sad desk salad of the day. 

Since it opened last year, the Primus Hotel Sydney has been a reliable salve for post-work and pre-show woes alike, elevated above its neighbours thanks in no small part to its exquisite 1930s Art Deco bones. Formerly the Sydney Water Board, the building – built in 1939 – and its lobby bar and restaurant are anchored around eight spectacular scagliola (or plaster imitations of) marble pillars, each of which is eight metres in height. Such great heights are rivalled only by its rooftop bar, Level Seven, which heretofore has only been available to the hotel’s guests. However, from Friday September 1, the hotel is opening its facilities up to members of the general public looking to kickstart spring in Sydney – also known as peak-Spritz season – in a spectacular fashion. Think a dozen (or more) oysters served poolside alongside champagne, cocktails or jugs of Veuve Clicquot RICH (an effervescent cocktail of champagne, fresh pineapple, grapefruit zest, cucumber, celery or capsicum) and cocktail popsicles. A casual menu crafted by Executive Chef Daniel Menzies has been designed with sharing in mind, depending on how territorial you behave around jaffles and wood-fired pizza.

“The rooftop has been our hidden secret since the hotel opened,” says the hotel’s General Manager, Daniel Muhor. “We knew Sydney needed a relaxed yet sophisticated rooftop bar and are excited to be able to open the doors to Level Seven. We want this venue to be a hub for after work drinks and the place to be for lazy weekend afternoon cocktails by the pool.”

One such cocktail that will come in single serve or jug formats is a Rosé Spritz which were it not for the Espresso Martini would surely clinch the title of The Most Sydney Cocktail Imaginable. A tincture of rosé, sparkling wine, Aperol and aromatics, it’s both a sign of summer’s imminence and the ideal way to celebrate the addition of another surefire stalwart to the city’s comparatively small coterie of rooftop bars.

You can find more information about the Primus Hotel Sydney here and a recipe for the Rosé Spritz below.

Rosé Spritz
60ml Rosé wine
60ml Sparkling wine
30ml Aperol
Splash of rose mist
fresh orange zest oil
Orange peel

Place spiced ice ball in glass and pour over rosé, sparkling wine and Aperol. Spray with rose mist and fresh orange zest oil. Swirl and garnish with an orange peel.

Credit: Courtesy of Primus Hotel

Tile and cover image: Courtesy of Primus Hotel