Get your takeaway cocktails and dinner packs from Pocket Bar
Charred at Terrigal isn't letting Lockdown slow them down. Their newest menu 'Charred' has an undeniable focus on the best local ingredients & produce. The Charred Chefs are working closely with local butcher Moobi Valley Butchers to provide them with their own Dry Aged, Hunter Valley - Pasture Raised Wagyu X Angus Beef.
To make sure you don't miss out on their new menu, the team from Pocket Bar are offering Dinner Packs & takeaway cocktails every weekend for home delivery & pick up.
Dinner orders must be placed Thursday by 5pm. Cocktail orders must be placed by 6pm for same day delivery.
OP Scotch Dinner Pack
- Dinner for 2 $110
- 60 Day Dry Aged Op Scotch Fillet 600gm
- Heirloom Tomato Burrata Salad (Lrg)
- Grilled Corn
- Potato Gratin
- Grilled Broccolini w Smoked Almonds
- Coconut Whip Tart
Location: Free Delivery Central Coast
Takeaway Click & Collect + Delivery via the website
If you are looking for a vibe for your evening or weekend afternoons, then Pocket Bar and Charred in 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, including their very own venue-within-a-venue operning of Charred, Pocket still packs a punch. Karl explains that Pocket’s point of difference is,
“the experience without the bullshit (BS?). 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 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… again Pocket lets you choose your own adventure.
In saying this you need to make a booking! With Covid19 Pocket is strict on the rules, QR codes for entry and ordering are the new way of working and everyone needs to comply. Rightfully so too - Karl & Shelby are adamant the safety for the customers and safety for their team are paramount!
Covid19 has had some benefits for Pocket Bar being able to put their canning machine that was already in the bar into action; pre-batched cocktails were heading out the door straight away. This is a growing arm of Pocket with canned cocktails still available for take-away and now they are producing the ying to the bar’s yang in a canned Juice range made on-site. They have partnered with a nutritionist to deliver these alcohol-free tonics across the bar and for you to take home too (recovery for the next day anyone?).
This month we see the return of the bar’s Comedy Night which has always been popular, selling out within days. When safe for the community, Sunday live Jazz afternoons will also recommence. Pocket has created a space that gives everyone exactly what they want, for such a refined cocktail offering you could not get a more relaxed, welcoming and energised vibe…. exactly what you want on a night out.