SoCal’s 1st Birthday – North Shore Living
SoCal’s 1st birthday featured in North Shore Living Magazine
SoCal Neutral Bay is brought to you by boutique hospitality group, Applejack Hospitality, which was founded by seasoned professionals, Hamish Watts and Ben Carroll.
Having travelled to California for a surf trip, Ben & Hamish ate and drank their way around the state and fell in love with the food, drinks and ambience of the golden state. Returning to Sydney they have poured this influence into SoCal Neutral Bay to evoke the laid back, southern Californian surf vibe and theme.
The food and drinks are a reflection of what is commonly found along HWY 101. Head Chef in the engine room is Zac Smart. His raw creativity has produced a delicious mix of share foods comprising of fresh seafood, North American inspired flavours and the odd Mexican dish. The extensive wine list is comprehensive yet approachable and includes some classics for reputable Cali regions.
The bar showcases an extensive selection of the best spirits, beers, ciders and cocktails (with a slant towards Margaritas) to perfectly complement the menu.
STICKY LAMB RIBS, spicy peas & broad beans / 20
PORK BELLY, roast fennel, beetroot & horseradish puree / 22 (GF)
JERK CHICKEN SALAD with jicama, rice & herbs / 20 (GF/DF)
GRILLED FLANK STEAK & chimichuri / 25 (GF/DF)
SLOW-ROAST LAMB SALAD with quinoa, spinach & mojo verde / 22 (GF/DF)
BEEF CHEEK MOLE, cauliflower & sour cream / 18 (GF)
MUSSELS in cider, chilli & garlic with charred sourdough / 19
ROAST PUMPKIN, pine nut, pecorino & radicchio salad / 16 (V/GF)
SEARED ALBACORE TUNA, smoked corn & coriander salsa / 22 (GF/DF)
CHILLI PRAWNS in fire-roasted sauce with green rice / 22 (GF/DF)
ORZO, tomato & avocado salad with buttermilk dressing / 16 (V)
SNAPPER CEVICHE with cucumber, chilli and crisp eschallots / 20 (GF)
JALAPENO & SOUR CREAM CORNBREAD with spiced beans & kale / 18 (V/GF)
CALI BEEF & CHEESE SLIDERS with jalapeño salsa / 4 for 20
EMPANADAS Lamb, ricotta & currant / 16
CHARGRILLED CORN ON THE COB with cheese & tomatillo salsa / 14 (V/GF)
TEXAS BBQ BEEF SKEWERS with sweet peppers & grains / 20
BAJA FISH TACO with chilli slaw & pineapple salsa / 4 for 20
(GF on request)
STEAK TACO with jicama, tomato & chilli jam /4 for 20 (GF on request)
PULLED PORK QUESADILLA with fennel, onion & pimento puree / 20
SRIRACHA CHICKEN QUESADILLA with charred corn & jalapeño / 20
CORN CHIPS with guacamole & salsa / 12 (V/GF)
SPICY CHICKEN WINGS with house made hot sauce / 18 (GF/DF)
TATER TOTS with chipotle mayo / 8 (V)
SWEET POTATO CHIPS with spiced yoghurt / 12 (V)
Twisted Tradicional Margaritas
(Classic, Frozen or Rocks)
SoCal Classic • $16
El Jimador Reposado Tequila, Cointreau, lime & sugar.
Tommy’s • $16
El Jimador Reposado Tequila, lime & agave.
Burnt Orange & Vanilla • $16
El Jimador Reposado Tequila, Cointreau, lime and burnt orange & vanilla syrup.
Pomegranate & Tahitian Lime • $16
El Jimador Reposado Tequila, Cointreau, lime and pomegranate & Tahitian lime syrup.
Pineapple and Almond • $19
El Jimador Reposado Tequila, Cointreau, lime and pineapple & almond syrup.
Southern Cali Cocktails
Spicy Senorita • $18
Jalapeño infused El Jimador Tequila with agave, lime & habanero hellfire shrub • $18
Smoke n’ Berries • $18
Mezcal, Elderflower Liqueur, lime, blackberries & orange bitters topped with ginger beer.
La Piña Colada • $17
Mezcal, lemon, coconut, cardamon & fresh banana blended with ice.
Lambda Largerita • $20
A keg-party in a cup of margarita & a full Coronita served oh so long and oh so cold
Piscolicious SoCaldelicious • $18
Pisco, Blanco Tequila, fresh passionfruit, lime, sugar, peach bitters & a dash of egg white.
Del Mar-tini • $16
Ketel One Vodka, peach liqueur & nectar, lime, sugar and peach bitters.
Garden Party • $17
Blueberry-infused Tanqueray gin, elderflower liqueur, spiced blueberry syrup, rhubarb bitters & basil
Rum Dog Millionaire • $17
Pampero Especial, marmalade, lime, orange bitters & a flamed orange zest.
Tiki Tropicana • $18
Pampero Blanco, Coconut Rum, lime, sugar, pineapple, fresh mango & coconut water.
The Mexi-can you dig it? • $17
Don Julio Blanco Tequila, Apricot Brandy, lime, apricot jam & belize spices
The Santa-Ana Sunset • $18
Aperol, Lillet & pink grapefruit topped with Prosecco
Honey I Drunk the Kids • $16
Tanqeray Gin, Strawberry Liqueur, lemon, honey & orange bitters
Morgan Freeman’s Last Wish • $18
Captain Morgan Spiced Rum, Licor 43, apple infused sugar syrup & lime topped with ginger beer
Cheeky & Cheerful
Paloma • $10
Reposado Tequila, lime & grapefruit soda with a salt rim.
Batanga • $10
Reposado Tequila, lime & Cola with a salt rim.
Cuba Libre • $10
Pampero Especial Rum, lime, angostura bitters and cola.
CALIENTE PUNCH • $35
Ketel One vodka, Elderflower, Cassis, strawberries, lime, orange, mint & ginger beer
RED WINE SANGRIA • $35
Red wine, brandy, house-made spiced syrup & lemonade
50 SHADES OF EARL GREY • $35
Ketel One citron, peach liqueur, earl grey infused syrup & lemon topped with soda
MARGARITA • $40
Reposado Tequila, Cointreau, lime & a dash of sugar
Sauv Blanc, Semillon
Margaret River, WA $8.50 / $39
Eden Valley, SA $13 / $60
Veneto, IT $11 / $50
Yealands Estate, Pinot Gris
Marlborough, NZ $12 / $55
Sauvignon Blanc, Sonoma, CA / $55
Sauvignon Blanc, Marlborough, NZ $9.50 / $45
Three Ponds, Semillon
Hunter Valley, NSW / $50
Round 2, Chardonnay
Barossa Valley, SA $12 / $55
Dry Creek, Chardonnay
Russian River, CA / $85
Paxton ‘The Guesser’ (Biodynamic) Cabernet, Shiraz, McLaren Vale, SA $8.50 / $39
Baby Doll, Pinot Noir, NZ $12/ $55
Bliss, Pinot Noir, Mendocino, CA / $60
Calo, Tempranillo, Rioja ESP $50
Esquinas ‘De Argento’, Malbec, Mendoza, ARG / $11.50 / $52
Besame Mucho, Montreal Shiraz, Yecla, ESP / $9.50 / $45
Clos Du Val (organic), Zinfandel Napa Valley, CA / $85
The Cultivator (organic). Shiraz McLaren, SA $12 / $55
Geoff Merill, GSM, McLaren Vale, SA $12 / $55
Varichon Et Clerc NV
Blanc de Blancs Sparkling
FR $9.50 / $45
Loire Valley FRA $11 / $50
Villa Sandi ‘Il Fresco’
Veneto, IT $12 / $55
Champagne, FRA $100
Bouchard & Aine
Cinsault Noir Rosé
Burgundy, France $10 / $48
Mudgee, NSW $11 / $50
(Lager, MEX) $8.00
(Lager, MEX) $9.00
(Dark Lager, MEX) $9.00
(Liberty Ale, US) $10.00
(Pale Ale, US) $9.00
(Amber Ale, AUS) $9.00
(Bright Ale, AUS) $9.00
(Witbier, US) $8.50
Day of the Dead
(Porter, Mexico) $9.00
(Light, AU) $6.50
(Apple Cider, NSW) $9.00
(Un-aged or aged for less than 2 months in stainless steel or neutral oak barrels)
El Jimador Blanco $8
Calle 23 Blanco $9
Don Julio Blanco $10
Herradura Plata $10
(Aged a minimum of 2 months and up to 11 months in oak barrels)
El Jimador Reposado $8
Espolon Reposado $10
Herradura Reposado $11
Anejo & Extra Anejo (aged, extra aged)
(Anejo’s are aged in small oak barrels for a minimum of 1 year. After 5 years of maturation the tequila achieves extra Anejo status)
El Jimador Anejo $12
Don Julio Anejo $14
Herradura Anejo $14
Fortaleza Anejo $22
Don Julio 1942 $24
Del Maguey Vida Mezcal $11
Ilegal Joven Mezcal $12
with guacamole & salsa
with ricotta & currant
BAJA FISH TACO
chilli slaw & pineapple salsa
TEXAS BBQ BEEF SKEWERS
with sweet peppers & grains
PULLED PORK QUESADILLA
fennel, onion & pimento puree
JERK CHICKEN SALAD
jicama, rice & herbs
SWEET POTATO CHIPS
with spiced yoghurt
SoCal’s 1st birthday featured in North Shore Living Magazine
Featured in the Sun Herald’s Party People section.
SoCal’s first birthday was celebrated in style with some locals & Sydney celebs enjoying classic SoCal food and cocktails.
The Urban List features SoCal in their top salted caramel creations in Sydney! That would be our Salted Caramel Martini! Yum.
SoCal listed in Live4’s top rooftop bars in Sydney.
Our Bar staff killing it at tonights Blogger event. Thanks @sweetandyummie for the shot.
Well doesn’t this look pretty! We have a bloggers event this eve full of delicious Southern Cali delectable dishes, cocktails and wines. Keep your eyes peeled for photos! @so_cal_sydney
Come celebrate with us! American Tunes, American Booze and American Food. Open till 2am.
Ben Carroll and Hamish Watts, who made their names at Bondi Hardware and the Botanist in Kirribilli, travelled the surfer routes of California seeking inspiration for this sandy, sorbet-coloured spot
Can’t wait for the looong weekend! Come up on Sunday to help us celebrate. Fun fact # open till midnight on Sundays.
Last night Applejack Hospitality, the boutique hospitality group behind Bondi Hardware and The Botanist, launched their third exciting venue ‘SoCal’ with a huge media and celebrity event; where over 180 guests were
A touch of Southern California cool hits the burgeoning bar scene in Neutral Bay. It’s been open barely two months, and yet you’d be hard to find a person north
This little ode to Southern Californian hospitality and beach charm serves up fresh and spicy food with a heavy Mexican influence. The tacos are definitely one of the menu standouts;
SoCal captures a chunk of modern Americana with a bright, vibrant décor to slide along with its ‘Southern Californian meets Sydney’s North Shore’ theme quite well.
Open on a site which was once a karaoke bar is the latest bar from Hamish Watts and Ben Carroll of the Applejack Hospitality Group
Hamish Watts and Ben Carroll of Applejack Hospitality, the folks behind two of the year’s stand-out small bars – Bondi Hardware and The Botanist – have expanded into the underrated suburb of Neutral Bay with SoCal, tucked away at
To book a table online, click on the above. For bookings of 10 people or more, please contact us directly on (02) 9904 5691 or email: firstname.lastname@example.org
If you have any further queries or comments in regards to your booking please do not hesitate to contact us on the above details or alternatively, through our enquiry form below.
No reservation? No problem. We book half of the restaurant and allow the other half for walk-ins. If we can’t seat you when you arrive there is plenty of space at the bar and the waiting area where the full dinner menu is also available.
If you wish to learn about our function options please send through your details using our enquiry form below. We have various food and beverage packages available and can cater for dietary requirements.
Please note, your table will be held for a maximum of 20 minutes after your reserved time. In relation to the banquet menu, SoCal requires a minimum of 24 hours cancellation notice or full payment will apply.