Meet Stan’s Lounge, the new Hong Kong-inspired cocktail and vinyl bar from the Stanley team
Between its massively popular craft-beer brewery and cadre of top-notch restaurants, Howard Smith Wharves covers a lot of bases. If there was ever one glaring hole in the precinct’s offering, it was a top-notch cocktail bar – the kind of joint where folks could escape the bustle of the heaving riverside hub. Well, the team behind high-end Cantonese-inspired restaurant Stanley has filled the void with its brand-new lounge bar, Stan’s.
Looking to mark Stanley’s fifth year of existence, the Artemus Group brains trust decided to convert the restaurant’s upper level into a self-contained venue that, according to group director Adam Flaskas could deliver “an elevated offering while keeping the fun front and centre”.
Not content to merely shift some furniture around, the team has given the second-floor space a significant refurbishment, applying a detailed interior scheme inspired by old-world Hong Kong. The aesthetic shift has upped the luxury factor and darkened the mood, with rich jewel tones, mirrored walls, hand-painted murals, and dark emerald curtains illuminated by the warm light of table lamps. Guests can sit ensconced in plush red-velvet booths, sink into cushioned chairs clustered around low-set tables (wrought from aged brass and mirrored glass), congregate in the private lounge space or perch on a stool at either the polished-marble bar or the DJ booth.
While one could argue that the bar, with its rattan and fretwork detailing and mirrored back bar laden with rare and premium bottles, is the focal point of the venue, it’s the DJ booth that will no doubt draw the attention of audiophiles. Equipped with a vintage JBL sound system and boasting shelves of vinyl records hand-picked by Artemus Group’s music director Dan McCarthy, guests can expect a sublime listening experience every night of the week.
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Stanley’s executive chef Louis Tikaram is applying his prodigious talents to Stan’s menu of eats – a snack-heavy affair that shares its sibling’s Cantonese inspirations.“My aim was to design a menu to complement the vibrant energy of Stan’s, with every dish crafted to elevate your experience,” says Louis. “Bringing refined Cantonese flavours to life in a way that feels modern, approachable and perfect for sharing alongside great music and drinks.”
The offering starts with the likes of aromatic spiced cashews and classic salt and pepper shoestring fries, then expands to include southern rock lobster buns, golden-fried prawn toast topped with salmon roe and truffle mayo, steamed lobster and truffle dumplings with aged black vinegar, XO Queensland sand crab cigars, rolled Peking duck pancakes and 2GR wagyu MB9+ cooked over coals with black pepper sauce. Stan’s also serves a signature raw plate with oysters, white cut kingfish, yellowfin tuna, coral trout and raw Abrolhos Island scallops, while those feeling fancy can order a serve of Oscietra caviar with yuzu cream, blinis and tapioca crisp.
Matching this mouth-watering spread in quality is Stan’s cocktail list, which showcases modern interpretations of several timeless classics. Stan’s beverage program is headlined by a martini menu, which allows sippers to fashion their favourite variation from a selection of spirits, garnishes and tinctures. Up next is a range of signature cocktails, including the likes of the Stan’s 75 (a riff on the French 75 with gin, fino sherry, mandarin, Thai basil and champagne), the Dragon Margarita (tequila, dragonfruit, passionfruit and makrut lime) and the Bonus Track (rye whiskey, cognac, lapsang souchong, chocolate and walnut).
Stan’s trove of vintage spirits (many dating back to the 60s and 70s) are also funnelled into a range of ultra-premium cocktails. A selection of wines feature a concise range of by-the-glass options, though Stanley’s lengthy list is also available for vino lovers to flip through, upon request.
Stan’s is now open to the public from Monday to Sunday.