Set on the top floor of the Dolphin Hotel in Surrey Hills, the venture is in collaboration with restaurateur Maurice Terzini of Icebergs.
The bar which will have a one-year residence (expected to roll), will be a solo entity, with its own entrance, design and menu.
In the spirit of Scout’s Hackney site, the sister venue will also focus on local, seasonal produce and low waste.
Whiley said: “There’s a lot of brilliant Australian produce. I want to focus on who produces it, work with the native products and be respectful of the land that gives us our food. I also want to have fun – after all that is what a bar is all about.”
The drinks program will feature ten original cocktails, a number of them incorporating Whiley’s ferments, one beer, two wines and some small plates created in collaboration with Icebergs and The Dolphin Hotel’s head chef Monty Koludrovic.
Sydney-siders will soon be familiar with Scout beverages such as Orange Wine (made with fermented orange, mandarin and cumquat), aged in oak barrels. Or Banana Wine, made from roasted, fermented bananas with wattle seed and macadamia, producing a rich banana, chocolate, nutty, fruit wine.
Terzini added: “To work with Matt is to be transported into the future, so far away from my world of drinking. My thirst for knowledge has landed me a front row seat with the best teacher! Sharing this incredible knowledge with Sydney is a dream come true.”
