Instagram story viewer> @bar.bellamy> Posts

Bar Bellamy

@bar.bellamy

13.8K

followers

938

following

Award winning neighbourhood cocktail bar
Younger sibling @melitta.nextdoor

POSTS STORIES REELS TAGGED

Thank you to the bb team for making this possible, to the creatives and other operators that continue to inspire us every day. Transparency encourages creativity!

Big thank you to @josh.pahl @the_gondz for pouring through the specs to make this legible and everyone for their contributions.

A bars not only about the drinks in front of you but the people that fill the seats day in and out and the team that makes them feel at home. by @bar.bellamy

691

79

6 months ago

Yeehaw!🤠
We’re so proud of this little bar and the team!
Thank you for all the support we honestly couldn’t do it without you!

@50bestdiscovery
@50bestbars by @bar.bellamy

238

10

2 years ago

Thank you so much @boothbydrinks
Standing shoulder to shoulder with our peers and cheering for one another is not a bad way to spend a Monday night.
Thank you for voting for us for Best Bar Eats, no.3 in state and for Person of the Year which was taken home by our @danielle.whitehart .
And of course thank you to our team, we appreciate all that you do! by @bar.bellamy

193

19

2 months ago

~Spring~
A time of ending and renewing!

Moving into summer we will be looking to expand our team and welcome a new head chef on board!
We thank @eringreerillustration for her time at Bar Bellamy.
Please get in touch and send you’re resume to our email hello@barbellamy.com if you would like to join the team by @bar.bellamy

58

0

12 days ago

The Finishing Table
To cap off your night or to kick start it with a dessert and delicious cocktail (each to their own we won’t ask questions), we have a combo for you that we think you will like.

~Whisky Mac~

~ @angelsenvy Bourbon
~Magnolia Blossom
~ Pickled Ginger
~Shiso
~Nectarine Mistelle
~Toasted Gingerbread Marshmallow

Though it has a little sweet rose shaped treat on top we recommend pairing it with our:

~Magnolia blossom & earl grey ice cream w/ apple toffee, pistachio, gingerbread

The dessert and drink were designed to be enjoyed together.
A classic whisky mac is equal parts stones ginger and whisky. So Gondz infused whisky with ginger root and magnolia blossoms which have a lemony and ginger kick. He then accentuated those with our house made pickled ginger and shiso liqueur and bumped up the fruitiness with a his nectarine Mistelle.
And of course a toasted ginger marshmallow on top in the shape of a flower. Because sometimes you need a mini dessert to whet your appetite for a full dessert.

Chef then took these flavour components and made a dessert that works with the drink, not over power it.

If you want to hear more about the drink come ask @the_gondz , chef might be a tad busy in the kitchen for questions but thank you @eringreerillustration for creating this delectable dessert. by @bar.bellamy

105

7

a month ago

From Melbourne, Australia to Hong Kong! Our mates from @bar.bellamy are coming in hot for a two-night bar and kitchen takeover to round off Summer!

Voted one of Victoria’s top bars—with accolades for best cocktail service and bar food—Bar Bellamy is a standout neighbourhood spot featured on the prestigious @50bestdiscovery list founded by @oska_no_r @danielle.whitehart.

Nestled on Rathdowne Street, Bar Bellamy is renowned for its premium ingredients, genuine warmth, and, above all, a welcoming space designed for connecting with old friends or making new ones. The food and drink menus are thoughtfully crafted around fresh, seasonal ingredients. With the kitchen evolving its offerings weekly, every visit brings something new and creative. Meanwhile, the drinks programme features a unique twist: they serve only 100 of each signature cocktail before rotating to the next creation, keeping every night fresh and exclusive. How good is that?!

Expect nothing but good vibes, great nosh and special bevvies. We’ll have Chef Erin and Oska running Bourke’s kitchen and bar, you really don’t want to miss this one!

Tuesday, 18th & Wednesday, 19th August from 5pm until late. Walk-ins only! 🇦🇺🍸

#boureshk #barbellamy taken in Bourke's Hong Kong by @bar.bellamy

184

5

2 months ago

~ Chawari ~

~ Suntory Toki Black Whisky
~Pickled Shiso
~Oolong Tea
~Ginger
~Bubbles

@the_gondz highball riff and his notes on it!
The name Chawari refers to ‘cha’-meaning tea, and ‘wari’, meaning mix.

Served tall and fizzy, @suntorywhisky Toki Black is the base, a richer and smokier version of the classic Toki. It has some ginger and apple notes that are highlighted in the rest of the serve.

We’ve taken pickled ginger and infused that into vodka, whilst also infusing some pickled Shiso leaves (pickled in house) separately into vodka and Rosé as well. These form the base of a liqueur, that is sweetened with a caramel made from Umeboshi (salted pickled Japanese plums). The liqueur has a subtle ginger notes (more aroma less spice), along with a bit of green tea and apple funk from the pickled Shiso leaves.

The serve is lengthened with a cold brewed Fujian Oolong tea. This particular tea seems fairly oxidised so it has a malty, stone fruit-y, honeyed backbone which pairs pretty well with the whisky.
Drinks fizzy, lil bit smoky, lil orchard and stone fruit character, some ginger spice, and finishes pretty nice and dry.

Garnished with a fresh Shiso leaf, of course! by @bar.bellamy

79

2

3 months ago

~Mic Check~

(Not a beer)

~Gin~
~Tonic~
~apple vermouth~
~Green Walnut~
~Apple caramel~
~Hot oat crumble & burnt butter foam~

A little tribute drink to @mcchiem from @oska_no_r , and his legendary Africola. Utilising the same fizzy cold bottom and warm velvety foam blueprint, this one is designed to have more of a nod to apple crumble to bring some of those warming tones to the winter menu.

Prep for this one took over 3 months, as we went about making our own nocino by macerating green walnuts in vodka for 3 months to infuse and let the astringency settle out. Once infused, this is then diluted and adjusted with apple caramel, a reduction of fresh pressed Granny Smith apple juice that provides some acidity along with stewed apple notes. This is combined with some @neverneverdistillingco gin, @calvadoschristiandrouin ABC vermouth and a touch of tonic, and force carbonated and chilled.

Floated on top of this is an oat crumble foam, made by infusing oat milk with apple crumble topping for 2 days before straining, adding burnt butter and charging with no2 and heating. Kudos to @lukewookie for the tips on hot foams! by @bar.bellamy

128

4

3 months ago

We’re so excited to be coming over to Adelaide for @bartendersweekender next Monday!
We’ll be popping up with our little sibling @melitta.nextdoor at our beautiful friends @maybemaebasement .
Thank you to @neverneverdistillingco for partnering with us!
There will be ice cold martinis, there will be THE flatbread and so much more.
So, if you get snacky and a bit thirsty come say hey! by @bar.bellamy

65

4

4 months ago

~Dirty Martini (Var.)

MGC dry gin
Dry vermouth
Sherry
Greek Salad Brine
Preserved lemon
EVOO
MSG

It is sadly last call for @the_gondz ‘s take on a dirty martini! It’s savoury, complex and entirely moreish.

Using @melbourneginco dry gin which partly is washed in EVOO for texture and the other part infused with preserved lemon to form a salty pop of citrus.
For the Greek salad brine he took the quintessential vegetables used for said salad and allowed it to undergo lacto fermentation for a week it is then combined with preserved lemon brine and white wine vinegar.
He could have popped an olive for a garnish and called it a day, but that’s not really his style.
Instead he put cherry tomatoes through a process called Nixtamalization which essentially means the tomatoes are able to hold their shape and body even when being poached in a kombu dashi.

We’re sad to see this martini go- but we’re excited at the chance to potentially eat some of the left over cherry tomatoes!

@melbourneginco @vermouthdolin by @bar.bellamy

131

5

5 months ago

Not every great bar in Melbourne is built around hype. Some quietly become part of people’s weekly routine, first date spot, post-shift Martini, long Sunday wine, “just one quick drink” that turns into dinner.

That’s where Bar Bellamy sits now. Since opening in Carlton in 2023, the venue has carved out a reputation less about trend-chasing and more about old-school hospitality done properly. The whole concept was built around the idea of being a “good friend” even the name plays on the French bel ami.

What makes Bellamy interesting is that it never really chose one lane. It’s a cocktail bar that drinks like a neighbourhood bistro. A wine bar with serious Martini energy. A place where the menu changes constantly, but the room still feels familiar every time you walk in.

In a city where venues often overdesign the experience, Bellamy’s biggest flex is probably how effortless it all feels. Warm lighting, rotating cocktails, European-leaning food, staff that actually host the room - the kind of hospitality Melbourne built its reputation on in the first place.

@bar.bellamy by @bar.bellamy

3

6

5 months ago

Join the award winning crew behind one of the world's best bars in a beer cocktail masterclass. Ticket price includes 3 beer cocktails.

Join business co-founders Oska Whitehart (@bar.bellamy) & Stef Constantoulas (@philterbrewing ) as they take you through the world of beer cocktails. Your tix price includes:

- Welcome chat by Stef
- Beer/Cocktail masterclass by Oskar
- 3 x beer cocktails

Tix available via link in bio by @bar.bellamy

58

1

7 days ago