Welcome to Sidecar No Sugar, a weekly Boothby newsletter about Brisbane bars and the people, work and creativity that grounds it. (You can sign up to get it in your inbox each week, right here.) This week, I chatted to the venue manager of Death & Co’s newest outpost in Brisbane.
If you have info the Brisbane bar community should know, please email me contact@beccawang.com.au or send me a message via Instagram (@supper.partying).
I remember the first time I came across the Death & Company cocktail book. It was during service on a quiet weeknight — quiet, as in there was a single party of two in my section drinking wine type of quiet. The cocktail bar I worked at displayed an array of books about bartending, classic cocktails, spirits and how to pair flavours. The velvety black spine of the Death & Co book. Inside, there were recounts of conversations between bartenders, detailed advice for cocktail making and many cocktail recipes from bartenders past and present. I was so invested in the stories that I ordered my own copy. I am certain many bartenders (and cocktail lovers alike) share this experience. Though it’s rare that a bar’s book is just as famous as its venues, it shows Death & Co’s formidable influence on the bartending zeitgeist.
That influence is what makes Death & Co’s arrival in Brisbane feel quietly significant. For years, the bar existed for many of us only in print or at a distance, through stories passed between bartenders, dog-eared pages and drinks recreated behind our own bars. Its reputation was built on rigour, hospitality and a particular philosophy of craft, and now, that’s travelled beyond its original rooms in New York — first to Denver, LA, and Washington DC — before opening in Melbourne last month, and this month in Brisbane (a city that could do with a serious Naked & Famous).
Many are wondering why they’ve chosen to open in Toowong, a largely untapped area in Brisbane’s bar scene. Will this mean that more bars will open eastward? Only time will tell, but for now, below is my lightly edited and condensed for clarity Q&A with venue manager Samantha Katsikas about Death & Co’s first week under the Regatta Hotel.
BECCA WANG: How was the first week of Death & Co Brisbane?
SAMANTHA KATSIKAS: The first week was fantastic, hectic, of course, as any bar opening would be. Seeing months – and for some, years – of hard work finally coming together was magical. The team has poured their energy into weeks of training and long days and watching them thrive in the space they helped build has been both inspiring and deeply rewarding. I’m excited for what the coming weeks will bring.
BECCA WANG: Why did the owners choose Toowong as the location for this branch?
SAMANTHA KATSIKAS: I think there’s something special about The Regatta, and previously The Walrus Club. These walls carry so much history and vibrancy and bringing together so many different offerings in one location feels unique. Being able to provide another experience for the Toowong community and surrounding areas is incredibly exciting for us. We really connect with Brisbane as a city, but we believe it’s even more important to connect with the local community first. I’ve come from pubs that were at the heart of their neighbourhoods, and I hope we can bring that same welcoming, local vibe here.
BECCA WANG: What is on the menu?
SAMANTHA KATSIKAS: Guests can expect their experience, and the Death and Co. menu, to feature modern classics like the Naked & Famous and Oaxaca Old Fashioned, alongside 24 other signature recipes. The menu is organised into six sections, from light and refreshing to boozy and honest, making it easy for guests to navigate while also encouraging them to explore unexpected flavours. We also offer a Dealer’s Choice option, allowing guests to request a drink not listed on the menu that better suits their personal preferences. For us, it’s all about curiosity. If you bring that through the door, anyone can enjoy the full Death & Co experience.
BECCA WANG: Are you currently working with or do you have plans to collaborate with local producers or venues?
SAMANTHA KATSIKAS: Yes, we are very interested in collaborating with local producers and venues. Partnering with local suppliers allows us to showcase the best of the region, support the community, and bring fresh, unique ingredients and experiences to our guests. We’re also exploring opportunities to work with nearby venues for events and cross-promotions, creating mutually beneficial relationships that enhance both our offerings and the local community. Death & Co has a long history of collaborating with brands and venues, and we see every reason to continue doing this here in Brisbane. We’ve also made a point to include Australian spirits, given the incredible distillers and producers across the country. Our team is working closely to feature as many of these offerings as possible, and as we continue this journey, we plan to expand the selection even further.
BECCA WANG: I visited the Melbourne location two weeks ago. How does this one differ from the Brisbane one — or not? Why?
SAMANTHA KATSIKAS: Each city has its own unique character, and Death & Co does an exceptional job of reflecting that in every location they enter. They thoughtfully shape each space to fit the local community and vibe. It all starts with the team – both locations have incredible staff who embody the spirit of their space and bring a distinct energy to the table. We also offer cocktails that pay homage to Brisbane and Queensland, with tropical and fruity influences that give a local twist. Additionally, we have The Studio, which currently features live music three nights a week.
BECCA WANG: How has the Death & Co American hospitality or ethos changed for the Australian customer?
SAMANTHA KATSIKAS: I think we’re starting to see this approach take root in Australia, which is really exciting. At the same time, there’s a lot of character in Australian hospitality, which is fun and engaging. We see locals and visitors come through our doors, and it’s such a joy because it perfectly showcases Death & Co in a nutshell: anyone can come in and have a personalised experience. There’s definitely an ethos around American hospitality, but Death & Co has always had a unique approach, putting the customer at the centre of everything we do. It’s amazing to bring that philosophy to an ever-evolving hospitality scene, especially here in Brisbane, where the cocktail culture is growing, changing, and finding its own identity. It’s incredibly inspiring to be a part of.
BECCA WANG: Because Death & Co is a venue that has cult-favourite status among bartenders and industry folk, how do you plan on reaching a broader audience?
SAMANTHA KATSIKAS: I think naturally that curiosity is already happening, which is amazing to see. So many people are stopping by, asking questions, and exploring the space. It’s incredible that they’re interested in what Death & Co is all about. I know that many people aren’t yet familiar with Death & Co, but this growing curiosity is exciting – it allows us to focus on sharing our passion and craft. People are increasingly choosing venues based on the experiences they offer, intentionally seeking out spaces that resonate with them and building trust is super important. Social media certainly plays a big role in getting the word out, but it’s not the only audience we cater to. Finding different ways to connect with the community and reach broader areas of Brisbane will be a lot of fun, while keeping us focused on the guest experience – which is at the heart of what we do. At the same time, those who already know and love Death & Co are genuinely excited to experience it in their own backyard. Having the local industry and community supporting us has been really rewarding and adds another layer of excitement to what we’re building here.
The Last Word
- The French Exit, an 80-seater bistro by the Anyday group is open. Group bar manager Marco Nunes has developed a drinks list that reworks familiar classics through a Gallic lens, like Byrrh and apricot gin sours or Côte d’Azur citrus Margaritas. The wine list spans 600 bottles and is predominantly French.
