A wine bar, cocktail bar and restaurant, Bar Rochford is cool without looking like it’s trying too hard. The wine leans into the natural camp but not dogmatically so, while the produce-driven cooking is some of Canberra’s best, built for casual sharing or dedicated dining – you pick.
That location upstairs, with the front windows arching above London Circuit, gives Bar Rochford added gravitas, a rare piece of Canberra history that invests it with a timelessness that most great bars have. And let’s not limit it to being a bar, as it’s just as much used as a restaurant. Josh Lundy (Pulp Kitchen, Sepia) and Belinda Florence have been co-head chefs since 2018. Primarily working with local growers and farmers, they have been spinning the share-friendly plates in new directions, for both focused lunch and dinner sessions, as well as liquid-fuelled snacking – the anchovy toast with sauce gribiche is now a welded-on classic.
As much cocktail bar as wine bar, recipes lifted from the yellowing leaves of old books get the Bar Rochford makeover, while new-school infusions and fruit ferments share the roster. Wine is very much down the organic and biodynamic line, but classic bottlings aren’t ignored either. There are two beer taps with rotating selections – think Wildflower and Bodriggy. The wine list has about 120 listings, but is very dynamic, with changes made daily. There are over 20 by-the-glass options, with two of those chalked up anew each day. And while lo-fi wines have always been the direction, the focus is now firmly with those wines that do so with purity in mind.
“Our wines are chosen on the premise that they are made with thought, mostly all organically and with little sulphur, but are clean,” says Smith. “We love natural wines, and we love classic wines equally. We love small production winemakers from all over world.”
Smith also notes that he has developed a cellaring program. “We’ve been working with our cellar for nearly three years now, which has allowed us to hold back some amazing wines from all around the world. Initially it was hard to sell some styles of wines in Canberra, but now we’ve gained trust from the locals, and everyone is drinking amazing wine constantly here.”
And, as with any establishment worth its salt, music gets just as much attention as the liquid assets. No endless digital playlists here, rather vinyl is the order of the day, and the tone is decidedly old school, think Led Zeppelin, John Lee Hooker, The Go-Betweens.
A drink-in wine store in the best tradition of the genre, warm, welcoming and low on pretence, turning out plates of classic wine bar food paired with leftfield wine
Relaxed but sophisticated share-plate dining from Sean McConnell – drop in for a quick bite and a glass of something eclectic, or settle in for the long haul with a group and order everything to share.
Please sign in or create account as candidate to bookmark this job
Please sign in or create account to save this search
Please sign in or create account as candidate to create a resume
