American-born Head Chef Casey Wall (ex-Cutler & Co.) is also the co-owner of Collingwood’s Rockwell and Sons. His unique and unusual wine-bar menu traverses the full scope of contemporary dining. From the outside, Bar Liberty looks like a grungy joint with graffiti on the walls. Inside, it is quite simple and minimalist. This is a great venue for an after-work meal or a date night.
The concise menu has everything from snacks to hearty main courses. Cured scallops sit in an emulsion of buttermilk and are decorated with bright green spots of cavolo nero oil. This dish looks like a piece of artwork and tastes sublime. For a serious feed, you can’t go past the 45-day dry-aged sirloin. This spectacular 350g hunk of medium–rare meat is served with a balanced jus, shavings of horseradish and a wedge of lemon.
PSST! Keep an eye out for Bar Liberty’s ‘wine dinners’. You’re served four courses and matched wines for $110 per person.