After five successful summers, Sydney’s most famous pop-up bar, The Island Bar on Cockatoo Island, will serve its last drink in its current location on February 29.
Owners of the award-winning bar, Marco Faraone and Mike Edkins, have not renewed their lease with Sydney Harbour Federation Trust and will move the entire set up of their trademark shipping containers, pizza ovens, astro turf, and European beach-side style furniture to another equally iconic location in time for next summer.
“When we opened The Island Bar, we were the first to bring the shipping container pop up concept to Sydney and make it a reality,” says Edkins. “Now, after five years of establishing the bar as one of the must-go destinations in Sydney for great drinks, food and good times right on the harbour, it’s time for something new.”
Faraone says, “While we are sad to leave our home on Cockatoo Island because of difficulties coming to an agreement with Sydney Harbour Federation Trust, we are pretty excited to reveal our next location, which will again provide Sydney-siders and visitors with a unique bar experience.”
The Island Bar on Cockatoo Island has seen an impressive 350,000 visitors pass through its doors since opening in December 2010, and has set records as the longest standing pop-up of its kind in Sydney. The winning combination of cocktails created by award-winning bar tender Faraone and his team, and authentic wood fired pizzas, as well as a relaxed, fun atmosphere created by guest DJs has created some of Sydney’s best times on the harbour.
The bar has won multiple industry awards and held some of Sydney’s best events and parties. It was recently named one of Lonely Planet’s ‘Top 50 Bars in the World’ for 2015.
The team will announce any special events prior to their relocation in coming weeks, and will undoubtedly make their last weeks on Cockatoo Island some of their biggest and best.
They will announce their new location before next Summer.
For more information visit
www.theislandbar.com.au
by Arrnott Olssen
Editor Rogue Homme
