For a taste of New Australia right here in the UK, head to central London’s Fitzrovia, just north of Oxford Street. Here you’ll find Dickie Fitz, an Antipodean cuisine dream awash in sunny yellow seating and elegant marble table tops – not to mention some seriously delicious gin.
“Our executive chef Matt Robinson came up with the concept,” explains Samuel Anyanwu, Bar Manager at Dickie Fitz. “He took inspiration from his upbringing in Australia, and the flavours of the South Pacific.”
The result is an elegant bar-slash-restaurant with an all-day menu of Australian-inspired coffees, cocktails and, of course, food. As Samuel continues: “It’s a great neighbourhood melting pot as guests can relax and socialise throughout the day with a coffee in the morning or a leisurely lunch through to late night drinks.”
The cocktail list at Dickie Fitz takes inspiration from the food, and the Asian-Australian influence is on full display. Tim Tams garnish the Espresso Martini, while the Wakuda Martini – a potent combination of gin, yuzu and sake syrup – is an homage to Tetsuya Walida, one of Australia’s greatest Japanese chefs.
“The list keeps evolving as we source more and more Australian spirits,” says Samuel. “We’re currently barrel-ageing a Negroni using gin and bitters from south Australia.”
At Dickie Fitz even a simple G&T is a wholly Antipodean affair. “We’ve really made a name for ourselves using some of the best gins Australia has to offer,” Samuel says. “Young, hungry and talented distillers are making big waves on the drinks scene, and we’re proud to showcase them on our menu.”
According to Samuel, all that sunshine is the reason Aussie gins really shine: the botanicals are ripened by the hot southern sun, intensifying their flavours. And with all those incredible botanicals to compete with, any tonic has to be a cut above. That’s why Dickie Fitz stocks East Imperial tonic, sourced straight from New Zealand.
“The tonic is the feather in our cap – it offers the perfect complement to the gin. If you love a gin and tonic as much as we do, you’ll be taken to the next level with the flavour and aromas of what you’ll find on the Dickie Fitz cocktail menu,” Samuel says.
The fabulous gin selection is bolstered by a wide range of Aussie wines and craft beers, along with sakes and a formidable spirits list.
For the full Australian dining experience, Dickie Fitz hosts occasional Aussie Supper Clubs. These fabulous soirées are the perfect way to spend a long autumn evening in the company of fascinating people – and some truly delicious food. Guests chat, take a behind-the-scenes look at the restaurant, enjoy surprises and giveaways throughout the evening and sample some of the Pacific’s most exciting flavours.
“Previous Supper Club dishes have included wild boar from Queensland and octopus from Coffin Bay, all carefully paired with some amazing wines from the New World and craft beers from all round Australia.”
Signature Cocktail: U Beaut
25ml Gin infused with green tea
3 tbsp Lemon juice
2 tbsp Green tea syrup
Champagne, to top up
Add gin, lemon juice and Green tea syrup to a cocktail shaker and shake with ice. Strain into a flute and top up with Champagne. Stir and garnish with lemon