The former Bad Mama site in Surry Hills is now home to Bar Hanami, a Japanese-inspired cocktail and whisky bar focused on Asian-fusion dining and a multi-sensory experience. Located at 403 Crown Street, the 98-seat venue takes its name from the Japanese tradition of hanami, meaning flower viewing, and is designed around that idea of slowing down, settling in and taking in the space. Owner Adam Tremont reopened the 150-square-metre heritage terrace in January 2026, retaining the existing team while reshaping it into a layered venue built around dining, drinks and discovery. Vibe: Multi-level Victorian terrace with warm tones, a pink-lit Sakura ceiling upstairs and a moody basement whisky bar designed for slower, more intimate sessions. Menu Highlights: Keema beef noodles, tempura nori tacos, wagyu cheeseburger spring rolls, seafood laksa xiao long bao Cost: $55- $90pp for a full meal + a drink Dietary Considerations: Vegetarian and Gluten Free options available A layered space Set across multiple levels, Bar Hanami moves between light and shadow. Upstairs, a Sakura-inspired ceiling creates a soft pink-lit canopy over the main room, while below, a hidden basement “whisky dungeon” shifts the tone entirely. Built from an old boat and accessed via a discreet entrance, the downstairs space has a darker, more intimate feel, set up for whisky tastings and late-night conversation. The venue seats 92 indoors and six outside, offering a more intimate alternative to Sydney’s higher-energy bar scene. Across both levels, the design leans into a slower, more transportive experience, with the contrast between the upstairs dining room and basement bar giving the venue its own rhythm. Culinary craft and community For Tremont, Bar Hanami marks a major personal and professional shift. After years working in spirits sales, he stepped away from his corporate career to back a long-held ambition, building a venue around his passion for whisky and his belief in spaces that encourage people to slow down and connect. His decision to retain the Bad Mama team and fold in his own whisky archive speaks to that broader focus on continuity, craft and community. The drinks program is anchored by Tremont’s 17-year personal whisky collection, now housed in the basement. Alongside it is a cocktail list that taps into 90s nostalgia, reworking familiar flavours through an Asian lens. Signature drinks include the Fairy Floss Tingle and Lychee Sau Wau, while the whisky list includes Glenmorangie Pride 1984, the oldest bottle from Tremont’s personal archive, now available on the menu at $1,495 a shot. In the kitchen, Babita Jaishi leads the menu, bringing six years of experience across Nepal and Sydney, including four years at Bad Mama. Her continued presence in the space gives returning guests a sense of familiarity, even as the menu moves in a new direction. Developed by Tremont and refined by Jaishi, the offering blends research-driven creativity with lived culinary experience. Asian-fusion plates Jaishi’s signature keema beef noodles bring a personal touch to the menu, drawing on her Nepalese heritage. Elsewhere, the food centres on Asian-fusion share plates designed to pair with the drinks while staying accessible, with dishes including tempura nori tacos, wagyu cheeseburger spring rolls and seafood laksa xiao long bao. Dumplings, buns and bar-friendly snacks round out the offering, from crispy chicken karaage with yuzu mayo to beef bulgogi skewers. The menu is largely halal-friendly, with most dishes priced between $14 and $30. Bar Hanami keeps the existing Bad Mama team in place while taking the Crown Street address in a new direction, bringing together whisky, cocktails and Asian-fusion share plates in a venue built for a slower kind of night out. Find more dining out updates on Crumb Wire.
