Owners behind Maybe Frank, have opened their first cocktail bar Maybe Sammy. Located in The Rocks, the 1950s Hollywood and Vegas glamour styled bar boasts a sophisticated cocktail list.
Co-owned by Maybe Frank founders Stefano Catino and Vince Lombardo, as well as Maybe Frank’s Creative Director, Andrea Gualdi, the team are supported by a world-class lineup including Martin Hudak and Balazs Molnar.
In 2017 Hudak was crowned World Coffee in Good Spirits Champion and joins Maybe Sammy with a focus on all things coffee. With coffee a priority at the new venue, Hudak has curated a punchy coffee menu, sourcing beans from Costa Rica and has also created a selection of coffee cocktails. Hudak comes from one of the most well known and respected hotel bars in the world American Bar at The Savoy (London).
Gualdi has taken charge of the cocktail list. With the support of Martin Hudak and Balazs Molnar, the list is divided into three cocktails sections including a Signature Selection, The Minis and High Rollers.
Leading the menu is eight signature cocktails, all taking a modern interpretation of a classic cocktail. Each cocktail is named after some of the Rat Pack’s favourite haunts including the showstopper Circus Circus, complete with magic trick (Bulleit Rye whiskey, Martini Ambrato vermouth, mint, poblano – $23).
The Minis are designed like a tasting menu, where guests can try a classic cocktails for $10 each. The mini cocktails are on rotation and served in mini glassware.
High Rollers are for those who like to splash out a little. Starting from $70 a cocktail, expect top-notch liquid and a cocktail designed to savour.
The creative behind the design is Joseph Lombardo (co-owner Vince Lombardo’s brother) from LD Studio. Lombardo has designed a space that embodies drama, class and a place to have fun.
“You can have the best bartenders, an amazing cocktail list and a beautiful space but if none of that is delivered with personality, then you’re just another cocktail bar. The experience of drinking at Maybe Sammy will be what is most memorable, and our bar staff are at the heart of that. They take their craft seriously, but they know how to have fun, and they want to make sure that everyone who has a drink with us, enjoys the venue as much as we do. We’ve spent a year refining the concept, from the cocktail list to the interiors to what we want our staff to wear and have produced a venue we hope sets a new standard in Sydney.”
Behind the food is chefs Alessandro Leveratto and Stefano Sepe. The bar food menu offers several small snacks such as olives, oysters, charcuterie and cheese boards.