165 Flinders Lane, Melbourne
Apolloinn.bar
Photography by Earl Carter
For those lucky enough to have secured a bar seat at Gimlet, you will know that their attention to detail and bar service are second to none. And on a trip to Melbourne in late 2022, we heard whispers that the group were expanding out of restaurants and had hatched to plan to open a cocktail bar, right near Gimlet. Needless to say, the plan sounded exciting.
And it’s finally come to fruition. Andrew McConnell and Jo McGann opened Apollo Inn, their first standalone cocktail bar on Tuesday, 13th June. Located on the ground floor of 165 Flinders Lane, the 1920s neo-renaissance-style building on the corner of Flinders and Hosier Lanes, Apollo Inn is an inviting space that takes its cues from the timeless cocktail bars of Europe and its name from the original public house that once stood on the site of its neighbour, Gimlet at Cavendish House.
Signature cocktails include the Lucien Gaudin featuring gin, Campari, dry vermouth, Grand Marnier, and the Picon Bierre, a blend of house-made amaro and crisp French lager. Like every great cocktail bar, the mark of quality will reside in the martini glass, with four styles to choose from; Dry, Dirty, Gibson, and Café.
Apollo Inn offers a considered cocktail list of old-world classics with new-world sensibility, created by Bar Manager Cameron Parish who has taken the lead at Apollo Inn.
Signature cocktails include the Lucien Gaudin featuring gin, Campari, dry vermouth, Grand Marnier, and the Picon Bierre, a blend of house-made amaro and crisp French lager. Like every great cocktail bar, the mark of quality will reside in the martini glass, with four styles to choose from; Dry, Dirty, Gibson, and Café.
“We’re excited to dedicate such a beautiful, intimate space to the refinement of great spirits,” says Andrew McConnell. “It’s a singular focus at Apollo Inn; to ensure that what’s in the glass and on the plate are delicious and benchmark.”
Apollo Inn offers a selection of wines by the glass and bottle curated by Trader House beverage director, Leanne Altmann, and access to Gimlet’s extensive cellar. There is a concise food menu of snacks and small dishes like prawn and spanner crab club sandwich and a classic beef carpaccio. And there’s a selection of local and imported cheese and wedges of crème caramel to finish.
Designed by ACME, the architectural team behind Gimlet, the transformation of the space has been extraordinary. “Nestled discreetly behind the façade of McDonald House at 165 Flinders Lane, Apollo Inn whisks patrons away from the bustling laneway into an enchanting realm of intimate revelry,” says ACME’s architect Vince Alafaci. “As you step through its unassuming entrance, a subdued ambience sets the stage for the main space, where an elongated banquette gracefully contours one wall, while the central bar anchors the other. With cosy seating, the cocktail lounge is inspired by the elegance of the 1950s. It exudes an air of exclusivity akin to a members-only establishment, paying homage to the mid-century era and embracing the art of great drinks.”
Open every evening from 5pm to 1am, Apollo Inn encourages walk-in guests with reservations available via apolloinn.bar.
Champagne Royale
20ml Apollo Inn Chambord*
100ml Champagne
*Chambord
200ml Red Currant Wine
100ml Rose Wine
100ml Raspberry Distillate
100ml Blackberry Tincture
30% caster sugar (by weight)
5% Blackcurrant Leaf Oil (by weight)
Combine all except blackcurrant leaf oil and sugar.
Weigh the liquid, add the caster sugar, mix until dissolved.
Add the liquid to a vacuum bag with the blackcurrant leaf oil and seal.
Shake the bag to mix through the oil and place in the freezer overnight.
Remove from the freezer – the oil should be frozen and separated from the liquid. Strain off through a coffee filter. Pour into into a CO2 soda bottle and carbonate.
To serve the drink, place the carbonated Chambord in the base of a vintage glass or flute and top with Champagne.
Apollo Inn Dirty Martini
180 ml Tried & True Vodka
60ml Four Pillars Olive Leaf Gin
60ml Fermented Olive Brine – see recipe below
100ml Water
Fermented Brine
250ml Olive Brine (from Gordal olives) plus extra to dilute
100g Fresh Oryzae Rice Koji
2% Salt (by weight)
Combine all ingredients in a vacuum bag and seal.
Ferment for 3-5 days in a warm place.
Strain through a coffee filter.
Mix 2 parts fermented brine to 1part fresh olive brine and bottle.
To serve the drinks, combine all the ingredients in a glass bottle. Place the lid on and then place in the freezer (ideally at -18 degrees) for 2 hours.
Serve directly from the freezer into frozen martini glasses, garnish each drink with an olive.