It felt like it was yesterday when we were extolling the virtues of Ginger’s on Caxton Street, but like any evolving city you have to expect changes – thankfully for everyone involved Ginger’s replacement Seymour’s Oysters and Cocktails is set to be just as entertaining as its predecessor. The team behind Ginger’s and now Seymour’s (Jamie Webb, Jason Scott and Simon Shearer) have drawn inspiration from the vibrant New Orleans bar scene for this venture, particularly that of the storied French Quarter. As a nod to Seymour’s Bar, which operated in New Orleans in the 1940s, Seymour’s on Caxton Street blends the blues and jazz-infused aesthetic of generations past, overhauling the space with a brand new bar stocked high with spirits of all kinds. Booth seating occupies the opposite wall, as does an old-school piano, which will be played on Friday and Saturday nights by some seriously talented ivory ticklers.
As the name indicates, Seymour’s Oysters and Cocktails specialises in two things – oysters and, well, cocktails. Bar manager Dan Gregory has created an exquisite list of cocktails to enjoy – the brown spirit-heavy list harkens back to the flavours of New Orleans, with the sazerac an instant crowd pleaser. The bar concocts its own syrups and is even ageing its own whisky on site. Seymour’s only stocks Australian craft beers with the exception of Guinness on tap, which should be good news for fans of stout and oyster pairings. Ten white wines are available and include predominantly dry whites and champagne, while the red selection leans closer toward the lighter end of the spectrum. All oysters are sourced from the finest suppliers in Brisbane, and are joined by other bites such as Reuben sandwiches and tasty cheeseburgers.
For more information on Seymour’s Oysters and Cocktails, click on over to the Stumble Guide.