When the Maybe Group’s El Primo Sanchez opens the doors to its new location this Wednesday afternoon, they’ll be ushering in a new, more cocktail-focused era of the bar.
In its old Paddington home, El Primo Sanchez quickly became something of a party joint, with dancing aplenty and venue wide (and guest-led) Macarena singalongs. The food at Sanchez, meanwhile, encouraged more of a sit-down dining experience, which led to the bartenders’ talents not being maximised to their full extent, with no stools able to be sat at the bar, there was little opportunity for watch the well-designed drinks come together behind the bar.
That’s all set to change at El Primo Sanchez’s new home, the former Four Pillars Lab site on Crown Street in Surry Hills. There will be plenty of seats at the bar, and more of a Latin American street food focus to the dining options — think of it as more casual food, with a more grown up cocktail experience (yet one that still brings the party).
So yes, the karaoke room is making the move to Surry Hills, however the multi-coloured sequenced lights — a favourite bit of tech of co-owner Stefano Catino — won’t be coming with them, and nor will the bar’s small private bar and dining space, La Prima.
There will also be a renewed focus on their tequila offering in Surry Hills, with a tequila passport introduced to encourage guests to work their way through the agave selection at the bar.
Below, El Primo Sanchez general manager Eduardo Conde talks us through the differences between the El Primo Sanchez iterations, what you can expect from the cocktail experience at the bar, and his favourite drink from the new menu.
BOOTHBY: What can people expect to be different at thew Sanchez space? What are you most excited about?
EDUARDO: People can expect a more intimate and refined space at the new Sanchez. I’m most excited about the bar being the focal point, really embracing that cocktail culture and elevated experience of Latin culture. I am really proud of showcasing the simplicity and beauty of or venue executing delicious drinks that people relate and repeat.
BOOTHBY: Will people be sitting at the bar more than in the old space? Are you looking forward to that and why?
EDUARDO: Yes, definitely. We’re looking forward to more guests sitting at the bar. It encourages more interaction and creates a better atmosphere. I believe we have always had a really engaging and strong team but now we have the opportunity to really showcase their craft and personality in a more intimate environment.
BOOTHBY: How are the drinks you’re doing different to the original location? What did you have to differently?
EDUARDO: We’ve focused on more refined cocktails, with a few twists on classics. We have adapted our list to the venue creating a more elevated drinking atmosphere and experience.
BOOTHBY: Have you got a favourite drink on the new list, and can you tell us a bit about it and why?
EDUARDO: My favourite would has to be the frozen banana daiquiri. It’s a very simple playful twist on a daiquiri inspired on the godfather movie when they visit Cuba. I think this will be the drink for the summer at our new home.
