The Coast's Pocket Rocket
If you are looking for a vibe for your evening or weekend afternoons, then Pocket Bar Terrigal has it in spades.
You cannot help but feel the energy when you enter through the low key entrance and are met with a wall mural, that is as detailed and aesthetically pleasing as it is juxtaposing the faux green vine wall and old-style leather couches to the collection of bric-a-brac behind the bar. There is a space for everyone to be comfortable in this Pocket!
Seven years ago Pocket Bar opened on Terrigal’s Esplanade (oh yeah…for those reading this thinking really 7 years?! Yep… I doubled checked!) I question the length of time for a couple of reasons – whilst it feels like an establishment in Terrigal by now, this is contrasted by the on trend, super fresh interior concepts.
Pocket was part of the re-ignition of this beachside town’s nightlife scene. No novice to the bar industry owner, Karl Schlothauer had cut his teeth on the highly successful outlets of Pocket Bar Darlinghurst, Stitch Bar, Button Bar to name a few. So, when he started visiting his parents on the Central Coast, he saw an opportunity to bring some sophistication to the Terrigal bar scene.
With Terrigal seeing some great venues open in recent times, Pocket still packs a punch. Karl explains that Pocket’s point of difference is...
"the experience without the bullshit. You can come straight off the beach, worksite or from a wedding and you will have exactly the same experience”
(the one rule is you must have footwear and rubber thongs/flip flops/jandals count – so win!)
Whilst Pocket offers a wide range of craft beers, this is a first and foremost a cocktail bar. Shelby Foley, Venue Manager, lets us in on some fan favourites with the Pocket Bar original ‘Goosebumps’ consisting of Grey Goose Vodka, Rosemary and Pear Syrup & Ginger Beer built over crushed ice served with a rosemary sprig and dehydrated lime and ‘Devils Child’ the White Rum, infused with Chilli & Red Skins classic which promises a chilli kick!
The team are happy for you to order something that’s not on the menu “you want a certain drink – even if it’s not overly popular, we will make it for you” Karl promises, “It’s all about the customer and what you want”.
The inclusive nature of the bar ethos is stretched to the kitchen. Karl is proud of surrounding himself with a team of smart women doing great things and Daisy Johnson leads the charge behind the pass and delivers the goods.
The concept for the menu is “Produce is locally sourced, it’s approachable – so when you look at the menu you actually know what you’re ordering and it is value-driven” - be sure to try the caramelised pork belly, cauliflower falafel or the arancini balls. The recent addition of Brussel sprouts has been a hit, even turning Karl into a fan of the controversial vegetable. All are sharing dishes making them easy decisions for a pre-dinner or dinner or post-dinner experience.