The Smoking Panda is a bar and eatery located in the Sydney CBD. It is home to the largest collection of bitters of any bar in Australia, which are mixed with top-shelf spirits to create a vast, bespoke menu of Old Fashioneds. They also do a great range of bar food, so we decided to check it out one night for dinner and drinks.
We started off with the Red Rum cocktail with house tiki rum mix, pernod, orange, lime, orgeat and smoked paprika. This was a nice fruity cocktail, refreshing with interesting flavours. Next we ordered the signature Smoking Panda 2.0 with eagle rare 10 year old, sazerac 6 year old, angostura aromatic bitters, house orange bitters, sugar and hickory smoke. It had a strong whiskey flavour and was definitely quite an experience, it wa sa very strong and distinctive taste.
Our second round of drinks were the North Paw cocktail with Tanqueray No. 10 Gin, Rosemary infused aperol, grapefruit, lemon, sugar and burnt anise. This was a bright and colourful and sweeter cocktail than the Red Rum though the aperol and grapefruit gave it a slightly bitter and strong taste. Finally, we tried their Rum Old Fashioned which was not as strong as the Smoking Panda 2.0 and has a good mixture between sweet and bitter.
For the food we ordered plates of bar snacks to share. We start off with the Panda California Sushi Maki roll with seaweed and wasabi, this sushi was great and I loved the ingredients and plating.
We then tried the Fried chicken Devil Wings with home made shredded beetroot pickle. The chicken was tender and delicious and the marinade was addictive, one of my favourite dishes on the menu!
Next we ordered the Sticky USA pork loin ribs. These were so tender and fell off the bone and I loved the sticky sauce, again another great dish.
After that we ordered the Yellow Fin tuna ceviche bites with citrus marinated tuna on crusty pita bread with balsamic glaze. This was nicely marinated and I loved the flavour of the herbs and crunchy pita bread crackers.
We also ordered the Panda smoked duck cakes in home made smoky sauce stuffed in chinese steamed bun with watercress and shallots. The duck was full of flavour and well cooked, though I am not a huge fan of watercress.
Finally, we ordered the Panda kuro prawns: wild caught Argentine Red prawns coated in bamboo charcoal infused panko crumb served with seaweed and sesame soy sauce. I loved the crunchy panko crumb and the addictive sesame soy sauce.
Overall, The Smoking Panda is a bar one of its kind with great Old Fashioned and an Asian fusion bar menu, it’s perfect for a drink and bite with friends!
Loveatfirstbite_aus dined as guests of The Smoking Panda and Morey Media. All opinions are our own.