The Kingston Foreshore has definitely attracted the attention of Canberrans over the last few years, acting as a hub for social gatherings and amazing dining experiences. A new venue set to open in the coming weeks is Betti Bravo’s. Filling the space not yet occupied between “A little bit Spanish, a little bit Caribbean and a whole lot of delicious”
OutInCanberra sat down with General Manager, Thomas Weis, Venue Manager, James Mercer and Bar Manager, Jordan Flynn to chat about
Betti Bravo’s opening and what Canberrans can expect.
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Betti Bravo’s is an intimate space with a small bar. What will it be that brings people into the venue?
The list that has been put together by Jordan Flynn and James Mercer is pretty much built on two premises: The first is to ensure that the drinks can be built quickly. There’s no point in having highly complex recipes that require 15 minutes of waiting before it finally appears in front of you. Secondly, as part of that philosophy, the drinks are relatively simple, however by design they taste complex. Big flavour. Quick builds. Value price point. Simple.
We’ve really worked hard to make these elements integral to the list. As a result, the customer will receive a drink quickly that still represents quality.
After that, it’s about introducing clever and new ideas as we go!
What can Canberrans look forward to on the Betti Bravo’s menu?
We built Betti’s as a place to share the same good times as having our closest friends around for a dinner party…or just a party. It’s informal but comes from a real and genuine desire to share memories and experiences.
Across the menus (food and drinks) there’s a bit of contrast… but they work really well together. The drinks are designed around having a ‘session’. Although you can head in for a quick one and then disappear… Betti’s is about making you want to settle in to enjoy the sun, the water… and have a genuine afternoon or evening with friends.
The food menu was created around everyone being included in the conversation, meaning we’re looking at something more shareable – that can be ordered in fits and starts. Smashing combos like the baby calamari, chorizo, chickpeas, preserved lemon & romesco or the crispy confit chicken wings, corn puree, jamon crumbs, asparagus & tonka bean mayo or the larger share style dishes like the Caribbean spiced pork neck with heirloom tomato relish.
We couldn’t stop chef Simon Prickett from including his Paella with saffron, king prawns, fish, calamari & mussels. Given the Spanish influence within the bar, we can offer full flavour over and over again! Flavours to remember and crave.
Any examples?
Southsides. Everyone should drink Southsides.
We’re also moving towards vermouth-based cocktails. That’s something that Canberrans haven’t really been exposed to yet, but are running pretty hot in Sydney and Europe. They’re fantastic in the warmer weather, and will be perfect down here by the water.
What’s off trend at the bar?
Vodka, lime and soda. Look, we’ve all done it, but it’s just a ‘nothing’ drink. Where’s the flavour? Where’s the art? Whenever you ask a bartender for a vodka lime and soda, a little piece of them dies.
What can patrons expect when they visit Betti Bravo’sfor the first time?
We’re looking at a pretty laid-back style of service. The aim is to have you greeted at the door and feeling part of the space immediately – it breaks down the barrier and means that everyone feels comfortable in their space. Mi casa, su casa!
At the end of the day, we want to be having a good time. When that happens, it will flow to everyone in the room, and that’s when the magic happens.
We can’t wait!
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Stay tuned for more Betti Bravo’s updates by liking their Facebook page
