Lauren Arena

Australia has a reputation for producing great wine – from unctuous reds born out of Barossa dirt and the Yarra Valley, to clean, crisp whites coming from McLaren Vale and Margaret River. Even Tasmania, with its cool climate, has a boutique industry that produces premium sparkling wine.

Cheers… Klaus Kuerten

But when it comes to bubbles, it seems Aussie wine-lovers prefer to go abroad – and not to France – but to Germany.

Henkell, Germany’s leading sparkling wine, recently celebrated its long-standing presence in Australia with a masterclass hosted by winemaker and global brand ambassador, Klaus Kuerten.

Kuerten, who flew into Sydney from Wiesbaden, said Australia was a key market for sparkling wine brand, established in 1856 and circling the Australian market since 1881.

“Australians, like Germans, love the bubbles,” says Kurten.

“Australia is the seventh largest global market for sparkling wine per capita and a big focus for us.”

Lunch Mag attended the masterclass at the Langham Hotel, sipping Henkell Trocken, a dry white drop with a hint of tropical fruit, and Rosé, which has an alluring bright salmon colour and a fine, fruity character with caramel undertones.

While Henkell’s Trocken is a best-seller in German, Kuerten says rosé is driving the sparkling wine market, particularly down under.

“The Australian climate is perfect for drinking sparkling wine and Australians love to celebrate with a glass of pink bubbles.”

After several glasses, a couple of cucumber sandwiches and perhaps one too many macaroons, the masterclass closed with a bang – with Kuerten introducing his newest wine, Henkell Riesling. Light effervescence, with a deep gold colour, crisp flavour and hints of peach, the Riesling is not yet available in Australia, but Kuerten assures me it’s on its way.

www.henkell.com

Rockin… Hard Rock’s Sound your Stay program

But now it seems everyone can nail a power chord with a sleek Fender at the Hard Rock Hotel, Penang.

The hotel offers musical room service where guests can select from a menu of 20 Fender guitars including Stratocasters, Telecasters and even bass guitars to rock out with during their stay.

The guitar is then delivered to the room, complete with a Mustang Floor Amplifier and SOUL by Ludacris headphones – allowing for a high-volume jam out session with zero noise complaints.

Making up part of the hotel’s Sound of Your Stay program, guests can also download playlists carefully curated for Hard Rock by celebrities and music professionals to encourage guests to channel and unleash their inner rockstar.

“Music is the heart and soul of the Hard Rock brand,” said John Primmer, General Manager of Hard Rock Hotel Penang. “That’s what truly sets the Hard Rock Hotels apart from other brands as a travel destination.

“Our newly implemented amenity programs aim to further enhance and expand the musical dimension of our guests and already it’s working a treat with both the young and old.”

http://penang.hardrockhotels.net 

Amy Hughes

Move over Scotland, it’s time to make room on the shelf for English whisky. London’s first distillery in over a century is about to begin production of single malt whisky in a former Victorian dairy. Darren Rook and his partner set up The London Distillery after reading about Australian distilleries. “We wondered why there were none in London.”

Not just a novelty... English whisky

London did have a distillery once. Lea Valley Distillery, located at the site of the recent Olympics, was one of four English whisky producers in the 18th and 19th centuries.

It was also the last distillery to produce English whisky in 1897, before the entire building burned down a few years later.

There are a couple of theories about why the English stopped making whisky more than a hundred years ago. Whisky historian and author Kevin Kosar says it was down to supply and demand.

“The whisky market crashed in 1900. Leading up to that time, the Scots and Irish were overproducing whisky, causing prices to drop, and distilleries to go bust.”

Kosar says because of the long lead time involved in the production of whisky, many distilleries over-leveraged themselves.

“Distilling, whisky especially, is very costly. You put all this money out there for the equipment and staff, then you put it in casks and wait three years. There are a lot of upfront costs with delayed revenues.”

In order to generate income quicker, many distilleries, including Darren Rook’s, also distil gin which only takes about three weeks to produce.

Andrew Nelstrop has been at the forefront of the English whisky revival with his St. George’s distillery in Norfolk, producing whisky since 2006. He believes English whisky also suffered because of suppliers servicing the heart of the market.

“England became the capital of gin, and Scotland became the capital of whisky. Whisky needs to go into oak casks. Most of the oak casks arrived at the docks in Liverpool. By the time the English were producing whisky, which was much later, most of those casks were heading north, not south. If you haven’t got enough casks to pour your whisky, you’re out of luck.”

Passionate... Darren Rook

But casks are no longer a problem. And Darren Rook says only the Scots and Americans are bound to use oak.

“We’re going to use some oak casks, but we’re also going to experiment with other woods to see how it affects the flavour.”

Rook’s whisky won’t be bottled for another three years, but Andrew Nelstrop’s St. George’s whisky will begin exporting to the US in April. Nelstrop concedes Scotch has an advantage, being a brand in itself. Only Scottish whisky can be called Scotch. Instead, he’s hoping to trade in on England’s identity and heritage.

“When people think of England, they think of quality products. Think of Rolls Royce, Bentley and others. We need to provide a high quality whisky to match the expectation. We’re not a brand yet, so we need the national brand of England to sell our whisky internationally and generate interest.”

Darren Rook compares Scottish whisky to French wine.

“Scotch will always be the standard bearer for quality. We’re not here to compete with the Scots, we’re trying to create something complementary. We’re trying to create something we’re passionate about and proud of; something that people can see as a separate offering to excite and engage whisky drinkers in a different way.”

Rook says there are many English micro-breweries now trying to enter the whisky market. He predicts a surge in craft distilleries, but cautions the novelty of English whisky is just that, and only those pouring quality from their casks will survive against their Scottish rivals.

https://www.thelondondistillerycompany.com

http://www.englishwhisky.co.uk

Sultry... The Bar at Waku Ghin

But if you're looking for something more than olives and nuts to accompany your martini, the only place to go is The Bar at Waku Ghin. 

The food menu here is just as impressive as the cocktail list, as chef Tetsuya Wakuda employs his philosophy of using only the freshest produce to create dishes like Aburi Ocean Trout, a grilled loin of ocean trout with soy, chili, yuzu and olive oil, and the aptly named Salad of the Sea, a combination of shellfish and sushimi served with vinegar-flavoured rice.

Exquisite... Salad of the Sea

To whet your appetite even further, there's a wagyu beef open sandwich, Oscietra caviar and grilled Canadian lobster, along with pastas, cheese platters, and a fine selection of oysters. 

The same attention to detail is given to The Bar's Japanese-style cocktail making, where award-winning bartenders serve up over 85 handcrafted cocktails, premium sake and whisky from all around the world.

While you're there, try the renowned Gimlet (gin, sugar syrup and freshly squeezed lime), it's Tetsuya’s all-time favourite and, after sampling quite a few myself, I can assure you it's worth it.

You can linger in the bar's sultry ambiance all night long or wander over to Waku Ghin's main dining room to try its award-winning 10-course degustation menu.

The Bar at Waku Gin

The Shoppes at Marina Bay Sands

www.marinabaysands.com

A Special Lunch Correspondent

Right now, this very instant, is the time to plan your trip to Shanghai.

I’ve been to Shanghai nearly every year for the past decade or so and let me assure you autumn and spring are the best months to be there. Forget winter (it’s miles above the equator) and summer is very difficult indeed.

Let’s say you’re there on holiday, or in town for a few days for business, and want to know where to hang out when your sightseeing or wheeling and dealing is done. Here is Lunch Magazine’s carefully crafted list of the top 10 things to do in Shanghai.

1. Kerry Hotel, Pudong.

Beer garden ... The Brew at the Kerry Pudong

It is in Pudong, which means there is no congestion and wide streets. The Kerry has transformed this end of Pudong. It sits atop a massive shopping centre, has its own restaurants (The Cook, The Meet), its own bar (The Brew), with its own beer garden which looks on to the biggest green space in Shanghai, Century Park. It has its own gym, pool, top class restaurants and the Cook is the perfect place for brunch.

http://www.shangri-la.com/shanghai/kerryhotelpudong/dining/

2. Antique Bike Ride. “Any questions?’’ says Thomas our host and head motorcycle rider.
“How many people have you lost this year?’’ I ask. Everyone laughs and Thomas says. “None, but there are still a few months to go.’’ Thomas is an unknown quantity at the beginning of the ride but by the end I have even more respect for him, if that’s possible.

Sideways ... the best way to see Shanghai

There follows over an hour on the backstreets, high streets and byways of old Shanghai on a collection of antique motorcycles.

He offers us all helmets but we all shake our heads. We go through the Former French Concession and in one spectacular move, roar on the wrong side of the road up Huai Hai Lu, one of the main drags of Shanghai. It’s not for your faint hearted, shy and retiring types. Everywhere we go we are photographed.

We also do a tour of the art district, or Yartz district as I christen it. (Don’t worry, there is a place to buy beer and give the culture a miss, so you don’t have to reach for your sidearm at the mention of the word).

The ride begins at the Peninsula, just near the Bund and ends just after dark, so you get the thrill of doing what you just did in the daytime, only with the sights, sounds and … ah yes .. even the smells of Shanghai at night around you and a throbbing machine between your thighs.
Absolutely unforgettable.

http://shanghaisideways.com/

3. Cotton’s. The best burger I’ve had anyplace, and yes I’ve had ground prime rib in the States. This burger is served with cheese and salad and this and that on the side.

I bully the staff into throwing in some jalapenos to go with the chilli and extremely hot Chinese lajiao (chilli). It comes with fresh freedom fries and I fall upon it with gallon after gallon of Brooklyn Lager.

The bar/restaurant is in the courtyard of an old French mansion, with trellises, plenty of vines and lots of umbrellas and candles. The punters are mostly younger and mostly coupled up. A great place to take a date (I was there with the Old Man). Oh. Almost forgot, this review is for the one on An Ting Lu, I haven’t been to the other one yet.

http://www.cottons-shanghai.com/

4. Salute. Another Mediterranean inspired bar. This bar on Fuxing Lu is run by my very good friend Luka and his lovely Shanghainese bride. It’s only been open a few months and is one of the hottest venues in Shanghai, just off Hengshan Lu. Just by the way, in 1942 Hengshan Lu was known as Avenue Petain and the Vichy French and the Japanese were running the old French Concession. The Japanese were also running the entire lower Yangtze region and behaving rather unpleasantly.

But back to Salute. There is no wine list and no menu. Luka serves whatever he has handy after asking you what you feel like. It appears he has quite a bit laying around … the food is awesome authentic cold cuts.

My companion and I have a spicy salami and some proscuitto with some crusty bread to soak up the truly excellent Valpolicella Luka puts on our table. He only asked me one thing: ‘Please don’t give us any more publicity. I have enough customers’. Sorry mate.

http://www.saluteshanghai.com/

5. The Apartment. I find this place by accident one night when I’m heading to Zapata’s. While stopped at a traffic light a cab overflowing with women, girls, people of the opposite gender asks us where we were heading (the girls asked, I mean, not the taxi). When we tell them they say: “Zapata’s is for amateurs, come to The Apartment.’’

Chillin'... The Apartment's rooftop beer garden

Several hours and some unlikely adventures follow before we find ourselves at the designated rendezvous. The Apartment takes up an entire building and there is something to suit all tastes. On the first floor there is a club with doof doof music and a lot of chaps standing around, along with admittedly some really quite beautiful woman, being gazed at by the aforementioned chaps. Really, what fellows expect will come from gazing longingly at girls is beyond me.

We give that a miss and head on up the stairs. Another disco, with the same ratio of chaps to et cetera. With grim determination and dauntless courage, the birthright of every Australian, we decide to soldier on.

Finally the top floor. A beer garden on the roof. Snow Patrol is playing over the wireless. Clear skies and plenty of the right sort of company. The crowd is friendly (including our cab full of girls who actually do remember us – and have been joined by their grinning life partners).

The beer is cold. It’s a great place to hang or, if you’re in the mood, chill.

http://www.theapartment-shanghai.com/

6. Barbarossa. There is a square in the middle of Shanghai called People’s Square, and a park in the middle of the square, and in the middle of the park there is an island and in the middle of the island there is a bar, and in the middle of the bar … well you get the picture.

The bar is called Barbarossa. They have food and drink and during the day you can look at the giant lotuses in the lake. The day I’m here there's a light rain falling on the water. Upstairs there is a posh bar with a serious cocktail menu. Barbarossa is a must-see if you are in Shanghai. Look out for the lotuses – they can leap nine metres, I’m told.

Directions: It doesn’t appear to have a website. Enter People’s Park from Nanjing Lu West and keep on walking. Eventually you will hear music and when you see the lights of the old mansion, cross the bridge over the lake and there you are!

Tel: +86 21 6318 0220

7. The Glamour Bar, M on the Bund. It has glamour, it has style, it has romance and panache. This is the place to go to be seen and to get a serious cocktail.

You cannot be overdressed in the Glamour Bar, so wear your best frock, or bag of fruit, and shine those shoes for heaven’s sake.There is a balcony for smokers or for those who just want to step outside and look down the entire length of The Bund and say, "Holy cow, how awesome is Shanghai?''

Or go inside and prop up the bar and order another martini. You’ve earned it.

http://www.m-glamour.com/

8. Gintei for all you can eat sushi. The night I go there I’m hungry, really hungry. Did I mention it’s all you can eat? Well it is. It’s also all you can drink.

I order three tallies of Heineken, some Tsing Tao and some sake to keep the beer company. The waitress asks if we want it hot or cold. ’Cold,’ I say as my sister says ‘hot’ at the same instant. Let’s get both. Ursula shrugs.

We order a lot of food. The sushi is fresh. Very fresh and so is the sashimi. The butter fried steak is very buttery and very steakey. Don’t stop ordering because you’re full. And don’t stop drinking just because you have a skinful and your belly is bulging – it’s great food and a fantastic experiment in gluttony. Let’s go there again soon Ushie.

No website. Tel: 6218 1932
75 Nanhui Lu, near Beijing Xi Lu

A slice of luxury... Oasis Room at Banyan Tree

9. Banyan Tree on the Bund. Stay here for a bit of luxury and a fresh perspective of bustling Shanghai. This brand spanking new urban resort has stylish rooms with amazing river views. But if you can, stay in the Oasis Room – it has its own private dipping pool. After a long night out, visit the hotel’s spa to reenergise and get covered in aromatic oils and healing herbs and spices.  

www.banyantree.com

10. Zapata’s. OK. So you knew I was going to end up here at some point. Zapata’s is a Shangahi institution. It’s got the biggest beer garden, the cheapest margaritas and plenty of eye candy for both sexes. Cheap cigarettes, inexpensive Mexican blotting paper (food).

Try not going there … go on just try. I can’t. It’s on Hengshan Lu near Dongping Lu. You can’t miss it and there’s a good bar called Sasha’s next door where you can have a quiet pizza and a cocktail when things get too rowdy and too bawdy.

http://zapatas-shanghai.com/en/home.html

Cosy... The Duck Inn

The Duck Inn in Chippendale has been not so much gentrified as reverse engineered.

As the tide of hipness in Sydney spreads south and west, more and more of what I call these former old men’s pubs are being gentrified and having excellent kitchens and chefs bolted onto them.

The owners have created a cozy escape with a dining area, presumably where the Ladies Parlour used to be back in the days it was felt necessary to separate the fairer sex from us coarser types, that feels more like a swish beach house than an inner-city watering hole.

Timber floors, white painted timber walls have made the space a bright, and a dining room overlooking the courtyard.

It’s a fantastic place for an intimate luncheon with your life partner, new special friend, or something a bit rowdier and longer and involving large quantities of beer and wines and a group of like-minded, carousing worthies.

So good... sticky ribs at The Duck Inn

Our luncheon begins with salt and pepper squid and an icy micro ale, the squid is crunchy and spicy and all too soon I am looking forlornly at the empty plate.

It's lucky I've saved room for the main event, however, a massive serve of beef ribs in a delightfully sticky sauce. It’s a rich and unctuous dark creation served on a timber board with chips and goes down a treat with the craft beer and later a nice Tassie pinot.

I plough on through the afternoon, with the grim determination that is the birthright of every Australian and finally there are only five whitened, sun bleached bones left on my board.

Wait a minute – weren't there six ribs originally? Uh oh …

The Duck Inn

74 Rose Street

Chippendale NSW 2008 Australia

+61 (0)2 9319 4415

http://theduckinnpubandkitchen.wordpress.com/

Amy Hughes

For 82 years, bartenders at 21 have been serving up gin and tonics to the likes of Joe DiMaggio, Aristotle Onassis, LeRoy Neiman and an endless list of other famous names who have passed through the doors of 21 West 52nd Street in New York to drink and dine at the Club. From athletes to politicians, this former speakeasy is as if a place of ghosts and legends.

The classic bar and restaurant began life in 1920, during the Prohibition and was originally located in Greenwich Village. College students Jack Kreindler and Charlie Berns moved their secret watering hole three times before permanently settling in a townhouse on 52nd Street, known as the “wettest block on the street, with 38 speakeasies, including “21.”

The exteriors and interiors of 21 are as famous as its patrons. The iconic jockey statues adorning the façade have a story of their own. Regulars were among the “horsey” set and, wanting to leave their personal signature on the establishment, the most loyal donated the first jockey. Many famous breeders and indeed, those from well-bred stock – like the Vanderbilts and Mellons – left similar gifts, creating a team of jockeys which instantly identify the building and are memorialised on the big screen in films like Wall Street and Manhattan Murder Mystery. 

Folklore says there was always a front door receptionist to keep out the riff-raff, including both sides of the law – federal agents and gangsters, like Legs Diamond who apparently wanted a cut of the business. Nowadays 21 is filled with businessmen, couples, and families. Women clad in silk scarves, and men jacketed in tweed (jackets are part of the dress code).

Downstairs, 21’s Bar Room has a ceiling to make any boy jealous. Memorabilia hangs down, creating a toy sky of gifts from sporting stars, captains of industry and former Presidents, including a model of the PT-109, a gift from President John F. Kennedy. Katarina Witt’s figure skates hang alongside John McEnroe’s tennis racket and Jack Nicklaus’ golf club. It is a veritable hall of fame.

And that’s before we even crack the menus. A la carte dishes are a mix of modern, light dishes as well as signature, shall we say “heartier” fare, like the 21 burger with special sauce and a silver bowl full of French fries.    

Given that I intend to shop in the Big Apple, I opt for the Peekytoe crab salad, a perfect dish of white flaky meat atop hearts of palm, avocado, samphire and grapefruit, lightly dressed in a citrus vinaigrette. Everything about it is heavenly,  from the fresh taste of the crab to the way the flavours marry. It’s almost like a ceviche.

We’re seduced by lobster cocktail served with watermelon gazpacho, and caviar. After all, we’re told more deals are done here than in the boardroom, and it’s only the best for king-makers and masterminds. Duck breast is sourced locally – who knew Long Island bred them? 

We move on to a medley of dishes, from Black grouper to wild mushrooms, while drooling over the men at the next table. Correction: drooling over the apple crumb pie dripping in caramel sauce and slowly melting vanilla ice cream, that two men are devouring at the next table. It makes anything Supersized look tiny. We’re directed to the peanut butter and banana sundae, a parfait glass filled with ice cream, candied peanuts, and chocolate sauce – very, very old school. 

Our waiter regales us with tales of 21’s clientele: Howard Hughes, Dorothy Parker…and I realise this is a perfect place for actors to moonlight. The history alone makes for a great memorisation practise. 

What’s amazing about 21 is that after all these years it’s managed to remain a Manhattan mainstay, not just for tourists and yesteryear nostalgics.  The place still has a rep for luring cool cats and seats a packed dinner crowd.

Come for the chance (more and more rare) to get dressed up, and sit amongst New York’s great and good. Dine on food worth getting fat for and sip cocktails while gazing at the ceiling and walls we only wish could talk.

http://www.21club.com
+1 212 582 7200
21 W. 52nd Street
New York, NY 10019

One of the key elements – and the nicest – of Shangri-La’s flagship Kerry Hotel in Pudong Shanghai is Brew, its $2 million in-house craft brewery.
And the man on whose broad shoulders this responsibility lies is Kiwi brewer Leon Mickelson. It’s easy to believe the strapping young man who takes me on a tour of the most specced-up boutique brewery I’ve ever seen has managed to accumulate 14 medals in a lifetime of devotion to his craft.
Brew was handed over to Mickelson lock, stock and recipes by the Australian contractors who put the whole creation together.
Mickelson starts with Shanghai water and purifies it to the point where it may as well have fallen out of the sky over his native New Zealand.
Then he adds the minerals native to the water from which his beer recipes originate – for example, an obedient German package of ions for his Pils and some laconic Australian trace elements for his White Ant beer and somehow he recreates hard uptight English di-hydrogen monoxide for his India Pale Ale.  
There’s even some French campagne yeast for his cider, which; while virile, large and serviceable – still tends to run under a heavy mortaring.
Also very much in demand are Mickelson’s seasonal beers.

On this tour I’m invited to taste his pumpkin beer bled straight out of the vat. It’s mouth filling and cinamony.
Mickelson is kept flat out meeting demand for all his creations thanks to the onsite bottleworks supplying receptacles of free beer for the hotel’s guestroom mini bars.
Yes – don’t bother backing up and reading that again – there is free beer, or sodas, in the room mini bars – the Kerry doesn’t believe in socking you 10 smackers for a beer or a Coke for that matter. They just want you to relax, sit at the bar – every room has a bar by the way – and enjoy Mickelson’s handiwork at the end of the day – or even well into the night.
The bar concept should be embraced worldwide. It’s awful taking a new friend to your room only to have to them perch on the bed or lean against the wall.
And for a couple travelling together, it’s a great place to sit and debrief and decompress without having to get togged up and going down to the bar.

Someone's got to do it ... Brea and Mickelson

http://www.thecookthemeetthebrew.com/free-beer-in-kerry-hotel-rooms/

MCA ARTBAR

$20/$15 MCA Members and Concessions.

Over 18s only. Bookings online now open at mca.com.au
Last Friday of every month, 7pm-11pm

For more information, visit: mca.com.au or facebook.com/MCAARTBAR

There is only one place to go on a Friday or Saturday night in Istanbul. 360 is a restaurant, bar and club named after the amazing, wrap-around view of this penthouse location overlooking the Bosphorus and all the way out to the Sea of Marmara. Ask anyone and they’ll tell you it’s at the top of the Misir Apartment building in one of Istanbul’s busiest shopping areas, Istiklal Street. 

If this city is where East meets West, there is no better place to see, feel and taste it than 360. Up eight flights (there is a lift), is an oasis where the weariness of traversing an overcrowded city under-serviced by transportation, melts away. Low lighting that makes everybody look good, and a DJ who knows just how to transition from dusk to dark create a mood that’s instantly uplifting. The soft grey sky is illuminated by the flocks of seagulls sweeping over the city.   

The concept of 360 is a symbiotic energy combining design, atmosphere, entertainment and cuisine.  An open, fluid space walled with windows immediately invites a stroll out onto the rooftop patio.  Thankfully, the weather is kind and the view goes on forever. There’s as much eye candy outside, with the panoramic vista, as there is inside among the patrons and the avant-garde performers (but we’ll get back to them a bit later).

What surprises me most about 360 is the clientele. My dinner companion is Damla Atalay, a 30 year old maritime lawyer who hangs out here almost every weekend. She tells me 360 is one of those rare breeds that’s popular with both locals and tourists, which means it’s a fantastic way to dip into authentic Istanbul nightlife. In fact, we’re surrounded by Turks, Russians, Asians, North Americans and Europeans of all ages. 

We order stuffed zucchini flowers to start, when we’re joined by Sashah Khan, one of the partners behind 360. Khan is a perfect representation of the place. Born to an Austrian mother and Afghan father, he was schooled in Britain.  After a few years globe-trotting, Khan settled in Istanbul, perhaps the perfect place for someone who grew up in between the cultures of East and West. 

The music moves from a loungey mix of New York meets North Africa, to a revved up clubbing beat, without being in-your-face. 

One of the benefits of dining with the owner is special treatment. Sashah is a fellow fitness fanatic and health food junkie. He swiftly orders sushi, sans rice and an array of fish and veggie fusion like aubergine and pomegranate molasses. Another favourite is an apple, walnut, and beetroot salad made even lighter and more refreshing by a drizzle of citrus vinaigrette which avoids being cloyingly sweet. The local sea bass is grilled to perfection, just what you’d expect of a South African chef.

After a few bites, we’re suddenly seduced by another fusion – the DJ’s tunes are joined by a beautiful violinist who amplifies the rich, deeply textured sounds. She floats around the room, causing more than a few chins to wag. And while she’s on a break, an even more exotic belly dancer does the rounds. This is all part of the entertainment element at 360…a perfect antidote to boring dinner conversation. Thankfully, that wasn’t an issue at my table. 

360 is one of those places that seems terribly obvious. It’s won awards, and is in all the insider books. But sometimes those places are there for a reason – it’d be stupid to pass them up. This is the case with 360. My recommendation? Go for a drink at sunset, take in the view, then head inside for a few small dishes, and the other great views on offer.

360 Restaurant, Bar and Nightclub
www.360istanbul.com
+90-212-251-1042
Istikal Street
Misir Apartments, 8th Floor No. 163
Beyoglu, Istanbul