Sydney's most adventurous cocktail bar — where indigenous Australian ingredients meet obsessive craft.
In a city that has produced some of the southern hemisphere's finest cocktail programmes, PS40 occupies its own category entirely. Tucked into a laneway-adjacent Level 1 space on King Street in the CBD, this bar doesn't simply serve drinks — it conducts research. Every menu here is a semester-long study of a specific Australian ingredient: wattleseed, finger lime, lemon myrtle, Davidson plum, saltbush. The result is a rotating cocktail programme unlike anything you'll encounter anywhere else on earth.
Founded by Michael Chiem and Scott Whittaker, PS40 takes its name from the Australian postcode prefix for Sydney (2000) rendered in a private shorthand — a quietly proud declaration of origin. The space is intimate without being precious: exposed timber, warm copper lighting, a bar counter you actually want to sit at. The team behind it approaches each season's menu as a chef might approach produce — asking first what's exceptional right now, then building backwards from there.
The bar's house-made sodas deserve their own mention. PS40 produces a range of zero-ABV carbonated drinks using the same indigenous botanicals as the cocktail menu, which means even non-drinkers leave feeling like they've experienced something genuinely extraordinary. Expect flavours like river mint and quandong, lemon aspen and ginger, pepperberry and citrus — each one a small act of territorial pride.
Reservations are available but walk-ins are warmly accommodated when space permits. Service is knowledgeable without being lecturing — staff will guide you through the menu with genuine enthusiasm, and they mean it. Sydney's cocktail bar scene has never been richer, and PS40 sits comfortably at the top of the list. If you only visit one bar in this city, make it this one.
Ask the bartender for the current seasonal feature. Every visit yields something entirely new — built around whatever indigenous ingredient is at peak season right now.
Vodka, finger lime pearls, elderflower. The caviar-like citrus pearls burst on the palate — visually arresting and technically precise.
A classic Negroni reframed through an Australian lens, with wattleseed-infused Campari adding roasted nuttiness and depth to the bitter-sweet base.