Folly’s is showcasing cocktails, and the locals are lapping them up
One of the lovely aspects of the North Shore is that you can still find your local ‘village’ – though it is becoming harder with the State Government’s housing densification push.
On Cammeray’s high street which is condensed on Miller Street just beyond the freeway overpass, you will find Folly’s, which has been a restaurant venue for many years, and revamped by current owners Lachy Sturrock and Sam Smith into a bar and bistro two and a half years ago.
It’s become a popular ‘go to’ for locals, and the Saturday night we visit the vibe is chatty, light and breezy – with some soft tunes from a guitar/ singer adding to the chilled ambience. We’re here to sample Follys’ new cocktail specials, supplementing some of the existing popular options which are showcased on the drinks menu.
Making cocktails has become a bit of an art, and Lachy explains to me that some of their cocktails can require two days of preparation. Take ‘Baked Goods’ which involves ‘flat washing’ a whole almond croissant in whisky at a low temperature, and then filtering out liquid the next day after freezing.
“It’s a really cool way to incorporate additional flavour and texture,” says Lachy, who likes to push the envelope in the drinks department, a task he has passed on largely to ‘super passionate’ Willoughby local, bar manager Aiden Cummins, who joined Follys shortly after it opened in late 2023.
Just like a chef who spends hours ‘prepping’ each day, Aiden spends a lot of time curating the cocktails. “We’ve got a few cocktails where the prep involved only takes us two hours and then you’re good for the week,” explains Lachy. “And some of those cocktails are great and they’re probably some of our biggest sellers, but then you’ve also got other ones that are a little bit more intricate. The level of detail in the preparation behind the scenes and then the execution on the night is actually quite simple.”
To start, I sample one of the popular cocktails, Cult Hero, with vodka, vermouth and lychee, which is sweetly refreshing with a gentle lemon myrtle aftertaste. There’s a great bar snacks menu, for those who want a slightly lighter meal, and I choose the steak frites, made with wagyu sirloin and café de Paris butter. It’s got just the right sear on it with a juicy interior bite, and is full of flavour. From the same bar menu, the Folly’s fried chicken seasoned with Korean-inspired gochujang is extremely tasty, and the perfect size for picking up with fingers if you prefer. Folly’s is so relaxed that you can feel right at home and enjoy your food.
I notice some patrons are ordering many plates to share at their table – a great idea to sample the wide variety of food on both menus. From burrata with tomato tapenade to crumbed pork chops with cabbage slaw, the options are fabulous.
Bar manager Aiden Cummins
While there are some great desserts on offer, like house-made tiramisu and coconut and mango semifreddo, we decide to taste some of the new cocktails after our mains. Aiden spends some time with us explaining the thought process behind each – and I love the fact they are named in the music genre. Love Supreme is a coconut rum-based drink where strawberries and cacao leaves are infused with the alcohol. It makes for a unique tangy aftertaste.
Aiden says the fruit which is in season really influences the cocktail specials, which appeal to patrons of all ages. The best aspect of this bar and bistro is that is has something for everyone – from families with children enjoying a Sunday roast, to 20-somethings who come in for Happy Hour cocktails from 9.30pm before going off to enjoy a night out – or others for a night cap. With plenty of specials for food and drink during the week, there is so much to love about Folly’s.
FOLLY’S BAR AND BISTRO
429 Miller Street
Cammeray
9460 3939/follys.com.au