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
CRISP BUTTERMILK CHICKEN BREAST with cos lettuce, cucumber
& tomato / 18
TWICE COOKED PORK BELLY, celery & orange / 22 (GF)
JERK CHICKEN SALAD with jicama, rice & herbs / 19 (GF)
GRILLED FLANK STEAK with chimichurri / 24 (GF)
SLOW ROASTED LAMB SHOULDER, dutch carrots, onions and crumbled jalapeños / 20
(GF available on request)
Baja fish with chilli slaw & pineapple salsa / 4 for 20
Steak with jicama, tomato & chilli jam /4 for 20
(served with tortilla crisps)
MAHI MAHI with lentil salad, rocket pesto & veg crisps / 24 (GF)
KINGFISH with lardons, smoked corn and romesco / 22 (GF)
SNAPPER CEVICHE with cucumber, chilli and crisp eschallots / 20 (GF)
GRILLED VEGETABLE, feta & spinach enchilada / 18 (V/GF)
MIXED GRAINS, kale & bean curd / 18
CALI BEEF & CHEESE SLIDERS with jalapeño salsa / 4 for 20
EMPANADAS Lamb, ricotta & currant / 16
PRAWN & CRAB PUFFS with habanero mayo / 16
LAMB SKEWERS with labna and pebre / 19 (GF)
PULLED PORK with fennel, onion & pimento puree / 20
SRIRACHA CHICKEN with charred corn & jalapeño / 20
SWEET POTATO CHIPS with spiced yoghurt / 12
CORN CHIPS with guacamole & salsa / 12 (V/GF)
MINI MEZZE Olives, picked vegetables & curd with flat bread / 18
(V/GF on request)
TATER TOTS with chipotle mayo / 8 (V)
SPICED POTTED PORK with relish & toast / 18 (V/GF on request)
ZUCHINNI SALAD with parmesan & parsley / 10
SoCal Margarita • $16
Classic Margarita; Reposado Tequila, Cointreau, lime, a dash of sugar & a half salt rim.
SoCal Frozen Margarita • $16
Classic Margarita blended with ice
Chica Chipotle • $17
Chipotle infused Reposado Tequila with Mezcal, lime, agave & a chipotle salt rim.
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 Forrest Rum • $16
Pampero Blanco Rum, Aperol, lime, vanilla, angostura bitters & a dash of egg white.
Rum Dog Millionaire • $17
Pampero Especial, marmalade, lime, orange bitters & a flamed orange zest.
Mommas Moonshine • $17
Vanilla-infused Ketel One vodka with Tuaca, fresh pear juice, mint, lemon juice, sugar & a dash of soda
Tiki Tropicana • $18
Pampero Blanco, Coconut Rum, lime, sugar, pineapple, fresh mango & coconut water.
Venice Beach Fizz • $17
Don Julio Blanco, lemon, seasonal sorbet & sage topped with sparkling wine.
What’s Up Doc • $17
West Winds ‘The Sabre’Gin, fresh carrot juice, cucumber syrup & lemon topped with soda
Paloma • $10
Reposado Tequila, lime & grapefruit soda with a salt rim.
Batanga • $10
Reposado Tequila, lime & Cola with a salt rim.
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
WHITE WINE SANGRIA • $35
White wine, peach liqueur, vanilla, lime, apples & passionfruit topped with lemonade
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
Astrolabe, Pinot Gris
Awatere Valley, NZ $13 / $60
Pinot Gris, Mornington Peninsula, VIC / $65
Sineann ‘Chelilo Vineyard’ (organic)
Gewürtztraminer, Willamette Valley, Oregon / $75
Laurenz V ‘Singing’
Grüner Veltliner, Kamptal, AT / $58
Sauvignon Blanc, Sonoma, CA / $55
Sauvignon Blanc, Marlborough, NZ / $9.50 / $45
Chardonnay, Margaret River, WA / $12 / $55
The Chard Project (organic)
Chardonnay, California, US / $70
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
Banshee (organic), Pinot Noir, CA / $80
Aventino, Tempranillo, ESP / $11 / $50
Esquinas ‘De Argento’, Malbec, Mendoza, ARG / $11.50 / $52
Besame Mucho, Montreal Shiraz, Yecla, ESP / $9.50 / $45
Galli Estate (organic), Sangiovese, Heathcote VIC / $60
Clos Du Val (organic), Zinfandel Napa Valley, CA / $85
Teusner ‘Wark Family’, Shiraz, Barossa Valley SA / $12 / $55
Murray Street, GSM, Barossa Valley SA / $13 / $60
Dry Creek, Meritage, Sonoma, CA / $90
Varichon Et Clerc NV
Blanc de Blancs Sparkling
FR $9.50 / $45
Villa Sandi ‘Il Fresco’
Veneto, IT $12 / $55
Veuve Clicquot, NV
Yellow Label Brut
Champagne, FR $110
Bouchard & Aine
Cinsault Noir Rosé
Burgundy, France $10 / $48
Mudgee, NSW $50
Longview ‘Boat Shed’
Adelaide Hills, SA $12 / $55
(Lager, MEX) $8.00
PABST Blue Ribbon
(Lager, US, Pint Can) $7.50
(Lager, MEX) $9.00
(Dark Lager, MEX) $9.00
(Liberty Ale, US) $10.00
(Pale Ale, US) $9.00
(Witbier, US) $8.50
DAY OF THE DEAD
(Porter, Mexico) $9.00
(Light, AU) $6.50
(Apple Cider, NSW) $9.00
(Apple Cider, NSW) $9.00
El Jimador Blanco $8
Calle 23 Blanco $9
Don Julio Blanco $10
Herradura Plata $10
El Jimador Reposado $8
Herradura Reposado $11
Espolon Reposado $10
Forteleza Anejo $22
Don Julio 1942 $24
Herradura Anejo $13
Patron XO $11
Del Maguey Vida Mezcal $11
Illegal Blanco Mezcal $12
with guacamole & salsa
PRAWN & CRAB PUFFS
with habanero mayo
with labna & pebre
BAJA FISH TACOS
with chilli slaw & pineapple salsa
JERK CHICKEN SALAD
with rice, jicama & herbs
SRIRACHA CHICKEN QUESADILLAS
with charred corn & jalapeño
SWEET POTATO CHIPS
with spiced yoghurt
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: email@example.com
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.