Howard’s Cantina and Cocktail Bar Launch

Howard’s Cantina and Cocktail Bar is a brilliant vibrant cantina and cocktail bar is launching on the top floor of Erskineville’s (it’s basically an institution) Rose of Australia Hotel, embodying the vibrance and eccentricity of the Inner West. The launch rolls out over two phases with the new cocktail menu available from Thursday 4th May and the cantina launching from Thursday 11 May. HUGE thanks to the amazing girls at Paypa PR & the team of Rose of Australia/Howard’s for having my forking face along at the event!

Howard’s Cantina and Cocktail Bar is the namesake of the late Leach family patriarch, a greens keeper, who bought the landmark hotel 21 years ago and was a complete staple in the local community. Son and publican, Scott Leach, said the new space is conducive of all his dad held dear.

“Howard’s Cantina & Cocktail Bar is a social space, it’s about bringing a shared experience of good food and drink to the community of Erskineville. With it’s handcrafted cocktails, rustic urban menu and retro style, Howard’s personifies our family and the eclectic spirit of the Inner West.”

The brilliant Head Chef Chris Bell presents a created a forking amazing share style menu that makes you feel like a curios lil forker with his urban twist on wholesome favourites. The adventurous of palate won’t be disappointed with the ‘white wine poached lobster tail “butty”, avruga caviar and iceberg lettuce’ and the ‘whole whey braised lamb shoulder’ – IT’S MAGIC YA’LL!

There’s even a subtle nod to the hotel’s distinguished history as a popular drinking haunt of Sydney’s lorded politicians, journalists and eccentric celebrities with a dessert dubbed the “David and Margaret show” featuring coca-cola sorbet and buttered popcorn – which by the way is one of the most amazing things EVER! (check it out in the photos below)

Sides, cheekily dubbed ‘wingmen’, include whole ‘cauliflower, crisp anchovies, peanut and pickled turnip’, ‘smoked pumpkin wedge, whipped garlic, mint seeds’ and ‘mash our way’.

The cocktail menu is laced with creative detail adding a unique flavour to beloved classics. The negroni features a smoke garnish made from hickory chips soaked in Grand Marnier, while the whiskey sour includes a float of Barossa Shiraz alongside the traditional sour mash, egg white and zesty lemon.

The quirky, retro design was the brainchild of the Leach family and has been tailored to generate conversation.

All in all, you need to fork your way over to Howard’s Cantina and Cocktail Bar, it’s an absolutely incredible space and the vibe is killer!


Written by Hungry As Fork

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