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The Bothy The Bothy The Bothy The Bothy The Bothy

The Bothy


Location & Contact

37 Blackwood Street, Mitchelton
thewoodsbar.com.au

Directions
Hours

Today : CLOSED

Monday : CLOSED

Tuesday : CLOSED

Wednesday : CLOSED

Today : CLOSED

Friday : 6:00–10:00 pm

Saturday : 6:00–10:00 pm

Sunday : CLOSED

View all hours
Style

charcuterie, cocktails, wine

Price

$$$

Alcohol

licensed

Elsewhere



Mitchelton bar The Woods expanded in 2021, opening cocktail and wine bar The Bothy in a neighbouring tenancy alongside its newfangled bottle-shop. The name ‘bothy’ refers to basic shelter commonly found in sparsely populated areas of the countryside (like, say, in dense woodland) – cosy respites that are left unlocked and are freely open for all to use when needed. Here, that interpretation takes shape as a mood-lit cocktail and wine bar where locals are welcome to have a sip and some sustenance amongst intimate surrounds. The space boasts a material continuity akin to its sibling, with a raw and minimal aesthetic accented by eclectic ornamentation. The Bothy’s drinks list is headlined by a range of cocktails that are approachable yet complex, wrought from seasonal ingredients and top-shelf spirits. Stand-out concoctions include the Italian Summer (a riff on the Enzoni featuring gin, Campari, sweet vermouth, lemon and grapes), Banoffee of Blackwood (a take on a classic pina colada using rum, coconut, coffee, banana, lime and milk), Devil’s Repentance (a bold sip made from aged tequila, herbs, mandarin, wild strawberry, lemon and agave) and the house spritz (elevated with mulberry tisane-infused thyme gin, sparkling rosé and lemon). The back bar boasts a focus on independent labels and small-batch distillations (as well as a tight list of approachable and funky, skins-y wines), with plenty of interesting bottles making for great talking points for discerning drinkers. In the kitchen, head chef Ben King has created a menu crafted from locally sourced, hyper-seasonal produce – think small share plates like slow-roasted whole eggplant caviar, house-baked cornbread with maple and bourbon butter, cured local salmon ceviche, almond biscuit and Swiss meringue s’mores and build-your-own charcuterie boards.




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