The Banksii Legacy: Where Did Sydney's First Vermouth Bar Go? (And The Owners' New 2025 Hotspot)

The story of Banksii Vermouth Bar and Bistro is a fascinating chapter in the evolution of the Sydney dining scene, a tale of pioneering concept, critical acclaim, and a strategic transformation. As of late 2025, the original Banksii in Barangaroo is permanently closed, but its spirit—and its acclaimed owners—live on in a vibrant new form just steps away from its former harbourside location. This article explores the iconic bar’s botanical-focused legacy and reveals the exciting new venture that has successfully taken its place. Banksii was more than just a restaurant; it was a bold experiment that introduced the concept of a dedicated vermouth bar to the Australian market, setting a new standard for aperitif culture. Its closure paved the way for a fresh, new concept by the same visionary duo, ensuring their influence on Sydney's waterfront dining remains as strong as ever.

The Pioneering Profile: Banksii Vermouth Bar and Bistro

Banksii Vermouth Bar and Bistro quickly became a must-visit destination in the burgeoning Barangaroo South precinct following its opening. It was celebrated for its unique focus on vermouth, a fortified wine flavoured with botanicals, and a Mediterranean-inspired menu designed to complement it.

• Location: Barangaroo Avenue, Barangaroo South, Sydney, NSW.
• Owners/Founders: Chef Hamish Ingham and Sommelier Rebecca Lines.
• Concept: Sydney’s first dedicated Vermouth Bar and Bistro.
• Name Origin: Named in honour of Sir Joseph Banks, the famed British botanist who sailed with James Cook and documented Australian flora.
• Signature Beverage: An extensive list of over 30 vermouths, sourced locally and internationally, served neat, on the rocks, or in innovative cocktails.
• Cuisine Style: Mediterranean-influenced, with a strong emphasis on botanicals, native ingredients, and wild herbs, reflecting the Sir Joseph Banks influence.
• Key Awards: Winner of 'Best Aperitif List' at the Australia's Wine List of the Year Awards (December 2020 mention).
• Closure: Closed its doors at the end of May (with reports placing the final closure around 2018-2021).

A Botanical-Inspired Menu and Vermouth Revolution

The genius of Banksii lay in its seamless fusion of the bar and bistro concepts, driven by the expertise of its owners. Hamish Ingham, known for his work at the hatted Bar H, crafted a menu that was light, fresh, and perfectly paired with the aromatic complexity of vermouth. Rebecca Lines curated the impressive vermouth list, educating Sydney diners on the versatility of the drink beyond its traditional use in cocktails like the Martini or Negroni. The food was a celebration of botanicals, bringing an earthy, herbaceous flavour profile to classic dishes. The kitchen masterfully incorporated native Australian ingredients, creating a truly unique dining experience.

Iconic Dishes and Culinary Entities

The culinary legacy of Banksii is remembered through several standout dishes that captured the imagination of the Sydney dining scene. These dishes weren't just food; they were a conversation starter about the power of botanicals in modern cuisine.

• Vermouth Mussels: A signature dish featuring mussels steamed in white vermouth, a brilliant twist on the classic moules marinières.
• Kangaroo Carpaccio: A delicate dish showcasing native Australian produce, often served with unique dressings and herbs.
• Botanicals and Cheese Pie: A savoury, inventive take on comfort food, highlighting the restaurant’s core focus on herbal flavours.
• Grilled Prawns: Often served with curry leaf butter or other aromatic accompaniments, demonstrating a light, Mediterranean touch.

The Closure and The Owners' Next Evolution

The closure of Banksii Vermouth Bar and Bistro was a moment of reflection for the Barangaroo precinct. While a beloved spot, the owners, Hamish Ingham and Rebecca Lines, are known for their ability to evolve and adapt to the ever-changing demands of the hospitality industry. The closure, which occurred around the end of May, was not the end of their story in the harbourside location; rather, it was the beginning of an exciting new chapter. The duo announced that the space would be "reborn" under a completely different, yet equally focused, concept. This decision showcased their entrepreneurial spirit and their commitment to bringing fresh, high-quality dining experiences to Sydney. The new venture was a pivot from the European-inspired botanical focus to a vibrant, South American energy.

Tequila Daisy: The New Barangaroo Hotspot for 2025

The spiritual successor to Banksii, and the current focus of Hamish Ingham and Rebecca Lines in Barangaroo, is Tequila Daisy. Taking over the prime waterfront tenancy, Tequila Daisy is a Mexican-inspired bar and eatery that has quickly established itself as a vibrant new hub. This shift from vermouth and botanicals to tequila and mezcal demonstrates the owners' versatility and their ability to tap into current dining trends. Tequila Daisy, which opened in the same coveted spot, offers a completely different atmosphere—a buzzy, colourful space with sprawling harbour views, perfect for the lively Barangaroo clientele.

A Deep Dive into the Tequila Daisy Experience

As of 2025, Tequila Daisy is the go-to spot for an authentic, yet contemporary, Mexican-inspired experience. The venue is renowned for its extensive drinks list, which, much like Banksii before it, is dedicated to a specific spirit category: agave.

• The Agave Focus: The bar features a massive selection of high-quality tequilas and mezcals, forming the basis for an array of margaritas and other Mexican cocktails.
• The Menu: Chef Hamish Ingham’s menu at Tequila Daisy focuses on authentic Mexican street food, including a variety of tacos, small plates, and larger, meat-lover-friendly dishes.
• The Vibe: The restaurant maintains the high-quality service and attention to detail that Banksii was known for, but with a more casual, vibrant, and energetic atmosphere that suits the waterfront setting.

The Enduring Legacy of Hamish Ingham and Rebecca Lines

The story of Banksii Vermouth Bar and Bistro is ultimately a testament to the enduring influence of its owners, Hamish Ingham and Rebecca Lines. Their career trajectory—from the hatted Bar H to the pioneering Banksii, and now to the successful operation of both Tequila Daisy and the acclaimed Redbird Chinese in Redfern—showcases them as true innovators in the Sydney hospitality landscape. Banksii may be closed, but its impact on Sydney’s drinking culture is undeniable. It introduced a generation of diners to the complexities of vermouth and the beauty of botanical-focused cuisine. The fact that the same space is now home to Tequila Daisy, another successful, concept-driven venue by the same team, solidifies their reputation for quality, innovation, and a keen understanding of what the modern Sydney diner craves. The legacy is not just the venue, but the continuous evolution of a culinary power couple.

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