The Smoking Panda draws on LA’s dynamic bar scene and combines it with the charm of a retro Chinese restaurant to create a cocktail haunt in the heart of Sydney.
Located above The Hotel Coronation on Park Street, The Smoking Panda has a cocktail list created by mixology big wig Grant Collins that includes drinks like the Smokin’ Shake (vanilla vodka, strawberry liqueur, fresh strawberry, house made rum and vanilla ice cream), the Smoked Whiskey Sour (cherry-soaked bourbon, sweet and sour, fresh citrus and cherry smoke) and Deep Fried Ice Cream, Coconut and Rum Affogatto and Coconut and Lychee Cooler (coconut washed vodka, sake, lychee syrup, passionfruit, toasted pineapple and pineapple syrup).
The Smoking Panda has 65 bourbons, 50 rums and an extensive range whiskies and tequila, as well as a diverse, international wine list. The bar food menu, created by chef Danny Russo, includes classics like sweet and sour Pork Ribs, steamed XO soft shell crab slider with Asian slaw, the ‘Chairman’s Wings’ served with Chinese BBQ sauce and a selection of dumplings.
The venue is styled in a pink, red and black palette that is a mash-up of the film noir LA club scene with an old school Chinese noodle joint. Think neon signs, cherry red banquettes, timber beaded curtains, illuminated live fish tank, exposed brick-work and a desert-scape mural.
The venue capacity is 75 people seated and 140 people standing.
The Smoking Panda is located at 5-7 Park Street Sydney NSW.
