Stephen Gersowsky who, after working in London at Belgo’s, the famous Belgian high-volume eatery with cassocked staff, opened Zero Nine Three Two as a restaurant with the upstairs as a holding bar for diners. Never one to miss a trick, he observed the success of other sophisticated bars and brought bar manager Noel Jowett from London’s swish Atlantic Bar to launch Monk, just above Zero Nine Three Two.
Both the media release and stylish website use florid language to describe the experience. Phrases like “a heavenly cocktail inspiration to a funky groove beat”, “nothing like you’ve ever felt before” and “very sexy… like liquid liquorish – rather soothing actually” abound but once you fight your way through the hype, you will see they have created a very pleasant place to be. There’s a roaring fire in winter which reflects in the copper-clad bar and creates a warm atmosphere. The décor, with deep-pile leather seating, is very stylish and looks like it could be featured in Wallpaper or an equally trendy magazine.
In addition to offering premium brands, Noel is boasting 150 cocktails in his attempt to bring glamour back to Green Point. As a host he is affable and enquiring, so expect to be asked what tastes you may fancy if one of the existing cocktail recipes doesn’t sufficiently tickle. He seems especially keen on herbal infusions, more alchemy than chemistry in my view, but based on the many excellent meals I’ve enjoyed in the restaurant below and the fine chips and mayonnaise while quaffing a Belgian beer, Monk is set to take its elevated place in the heavens.
MONK BAR: 021-439-6306, 75 Main Road, Green Point.
www.zero932.com
Momo
50ml Absolut vodka
25ml Gomme syrup (sugar syrup)
1 lime (chopped into sixths)
10 mint leaves (destalked)
1 white sugar cube
100ml soda water
Muddle (lightly pound) the mint, lime, sugar and Gomme in a glass, decant into a balloon glass that is pre-filled halfway with crushed ice. Stir. Add vodka and stir again. Top with soda water. Serve with two straws and a mint-sprig garnish.
Kiwi Crush
50ml Jose Cuervo Gold Tequila
25ml Bols Lychee liqueur
1 kiwi fruit (finely chopped)
1 white sugar cube
25ml Gomme syrup
Muddle kiwi, sugar and Gomme. Decant into a highball glass filled with crushed ice. Add the spirits and stir well. Serve with two straws.
Freedom
12.5ml Absolut vodka
12.5ml Chambord (raspberry liquor)
100ml Moet & Chandon champagne
Shake the spirits over ice and strain into a champagne flute. Then float the champagne on top.
Cairpriowska
50ml Absolut vodka
I lime (chopped into sixths)
2 white sugar cubes
25ml Gomme syrup.
Muddle lime, sugar and Gomme into an old fashioned glass. Add crushed ice to the rim and stir add the vodka and stir again. Serve with two short straws.
Forbidden
3 types of seasonal berries (ideally raspberry, blackberry and strawberry)
2 lime wedges
50ml Tanqueray Gin
100ml ginger ale.
1 white sugar cube
25ml Gomme syrup.
Muddle the fruit, sugar and Gomme. Decant into a highball 1/2 full with crushed ice. Stir. Add gin and stir again, top up with ginger ale, stir again. Garnish with two straws and appropriate berries.
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