Dark Blue, the anticipated follow-up to one of The Valley’s best bars, is slinging cocktails, conservas and Chilean wines
After months of patient waiting, Dark Blue – the cocktail bar sibling to Bakery Lane haunt Dark Red – is opening on Winn Lane tonight. Expect killer Mediterranean-inspired cocktails from a top-flight bartender, a tight list of terrific South American wines and an array of delectable snacks. Take a sneak peek inside …
Since opening in 2022, Dark Red has become one of Brisbane’s most beloved wine bars. But for many punters, the Bakery Lane haunt is much more than just a spot for primo vino. It’s the place they went to for their first date (or their fifteenth, or their fiftieth); it’s the place they made a new friend; or it’s where they had one of the best nights of their lives.
The cosy haunt has evolved into a trusty launchpad for a night out on the town or a pre-dinner drink destination, and the place many turn to when the vibes are off everywhere else in The Valley. It’s also a spot where you can happily spend the whole night, making your way through Dark Red’s ever-changing by-the-glass list of Italian wines.
That’s Hannah Wagner’s doing.
Dark Red’s owner and operator is the friendly force behind the bar’s reputation. Well, maybe not entirely. Her furry sidekick Daisy – a minor celebrity often spotted lounging in a dog bed next to the bar – is a drawcard for many Dark Red regulars. But it’s Hannah who is responsible for building the venue into the cherished go-to it is regarded as today.
Creating a bar that is this popular is a little bit like capturing lightning in a bottle – it’s hard to do. But Hannah’s about to do it again. On Friday May 23, she’ll officially open Dark Blue on the other side of Ann Street.
Located at the base of the heritage-listed Shannon’s Building at the entrance to Winn Lane, Dark Blue sees Hannah merging two tenancies (one previously home to WINNston Hair, the other was once clothing boutique The Outpost) into one 30-seat haunt. Unlike Dark Red, which took over a ready-made wine bar space, Dark Blue is built from scratch, with Hannah and construction specialist Troydon Brook plotting and overseeing every step of the project.
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“I just let Dark Red evolve in regards to what it needed, I just let it have a mind of its own,” says Hannah. “Dark Blue has much more of a clearer vision.”
That vision starts with the space, which Hannah describes as “a little bit industrial and a little bit romantic.” Guests enter from the laneway and step into a moody split-level space, which boasts a bit of a New York-inspired loft aesthetic. The bar sits in one corner, with high and low-top seating spread across two tiers. A mezzanine level will be used for storage and prep.
Though the majority of the space is black, the venue still feels soft, courtesy of the existing exposed brick and timber, some pre-loved furnishings and hanging pendant lamps and chandeliers. Judging by look alone, Dark Blue is slightly more polished than Dark Red, yet it retains the same sense of casual approachability.
“Dark Red feels like the chaotic and fun little sister, while Dark Blue is a bit more grown up,” says Hannah. “I think it still has that really romantic vibe – it has a warmth about it, but Dark Blue will be a bit more refined. Dark Blue will still be really fun, but I’ve just been more aware of aesthetics, I suppose.”
Though wine is also a major focus of the offering, Dark Blue is described as more of a cocktail-led concept. Overseeing the cocktail menu and bar operations is Charlie Hunter (formerly of Savile Row), who has picked up the ball and run with it, crafting a tight and finely honed Mediterranean-inspired drinks list offering something for any time of the night.
“Charlie has been awesome – she’s really researched a lot of things, particularly Mediterranean spirits,” Hannah tells us. “We don’t have your typical spirits – Charlie has really leaned into small-batch stuff.”
“She’s done a really good job of crafting an all-rounder cocktail list with a Spanish South American influence – it’s twists on the classics, but they’re kind of lesser known ones.”
Charlie explains that the list will change as it feels right, with the focus on letting the spirits shine and introducing guests to something new with each sip. You might start with the Med Martini, which fuses Four Pillars Olive Leaf gin with lemon-infused vermouth and caper brine for a touch of salinity, finished with a few drops of lemon oil on top and a spray of dill infusion. There’s also the Caramel Carajillo – an espresso martini riff inspired by a Spanish recipe that uses Licor 43, Archie Rose vodka, cassia, clove and salted caramel.
Other highlights include the Pastelli (an ode to Arthur Apostolos, Hannah’s landlord and cherished friend and mentor), a stirred-down cocktail inspired by the Greek dessert featuring apricot, Spanish-style rum, sesame oil and honey, and the Dark Blue Spritz – a refreshing number boasting blueberry-infused vodka, Spanish vermouth and cava.
Wine is also a key focus at Dark Blue, but here Hannah is swapping Italian varieties in favour of a list mixing Portuguese, Argentinian and Chilean wines.
“If I see a Chilean or Argentinian wine on the menu, I’m definitely going to get that,” says Hannah. “I love the spiced component of some of the heavier reds and there’s a Chilean orange that I’m really obsessed with.”
Hannah is keeping the list concise for now, introducing guests to the regions with some hand-picked favourites before expanding the range as time goes on.
“[The list] is not as crazy as Dark Red – if something is on the by-the-glass list, it’s because they really mean something and I’ve selected them for a reason,” says Hannah. “For the first couple of weeks, I just want to really showcase these wines that I’m really excited by. I’ll push these wines through and then get new batches of things – I have my eye on quite a lot more.”
Unlike Dark Red, Dark Blue will offer a small menu of eats – think a selection of conservas (Spanish and Portuguese canned and preserved seafood), cheeses and other snacks. “People can pick stuff out, kind of like at a deli – it’s just a self-serve type operation, like you’re assembling a little cheese board,” says Hannah, who also mentions that Dark Blue is also geared to host private events.
Though Hannah will be spending more time at Dark Blue for the interim, she’ll still be splitting her time between both of her bars (don’t fret – Daisy will still be making regular appearances at Dark Red). Ellery Low, an award-winning bartender who has joined the team after a heralded stint at Maker in Fish Lane, is overseeing Dark Red’s day-to-day operations.
“I remember when Dark Red used to take up all my time, but it’s pretty self-sufficient now – Ellery’s doing a fantastic job of running it,” says Hannah.
Dark Blue officially opens at 5:00 pm on Friday May 23 – head to The Directory for more information.