Owner, Andrew Day, dreamt of creating a drop-in bar-cum-food destination that’s truly part of a community. Day says “We welcome anyone to come in for a three-course meal, a small plate and splash of something special before dinner, or just a glass of wine or beer. The choice is yours – Knird can be whatever you want to make it”.
A venue reborn
The venue opened its doors in October 2020 and after spending six out of its first 12 months dedicated to takeaway sales while hurdling lockdowns, Knird has finally sprung back to life in time for summer.
The wine list at Knird takes pride of place, having been carefully crafted with the customer front of mind. Whether it is organic, biodynamic, or indigenous; or small batch and barrel fermented, the Knird ethos is all about choice and quality-first without, as Day puts it, “the wine-wank”.
“Knird is all about putting the love back into the bottle. We demystify all the wine chatter and knock down the pretentious barriers some people experience in other venues”
Exclusivity without the pretence (and price tag)
Knird is about making aspirational wines more accessible at every price point – whether you’re after a perfectly matched Pinot Grigio or a Spanish sherry to finish. Remarkably, there’s even a sub-$20 Louis Roederer ‘Collection 242’ Champagne by the glass – a rarity in Sydney, if not a first. “Because Champagne should be for every day,” says Day.
The list aims to be straightforward, but Day and his team are on hand for anyone in a quandary. “We’re embracing the whole world of wine, but in a uniquely Australian way. In a nutshell, that means we’ll offer anything that we think is bloody tasty and worth sharing.”
Tasty plates inspired and created with passion
When it comes to food, the menu is modern Australian inspired with European influences, and prices hover around $20 a plate. Some of the many stand out dishes include Appellation Sydney Rock oysters; burrata caponata with almonds and basil; pork and fennel meatballs with fluffy tomato sauce and pickled fennel; and chicken liver parfait with apricot jelly, seeded bread and cornichon. The signature yeasted pommes anna (referred to as ‘potatoes on steroids’ for the most ravenous diners) is a must.
A cosy nook with cleverly sophisticated, yet uncomplicated detail
Knird’s interior design has been crafted for universal community appeal. The beautifully detailed terrazzo floors and Norwegian rose marble bar top are an immediate drawcard. The careful use of ambient lighting against warm timber finishes means the bar space offers a comfortable and all-round ‘chic’ experience.
Shop 2/31–33 Albany Street, Crows Nest NSW 2065, Australia
Tuesday–Thursday 5pm–10pm; Friday–Saturday 4pm–10pm
M: +61 499 353 089 | E: firstname.lastname@example.org