This is no cookie-cutter bar – Fú does things its own way with a concept menu of finely tuned cocktails, rare wines and inspired bar snacks that go well beyond the usual suspects.
The name Fú isn’t throwing shade – Geoffrey says the Japanese word describes the calming sound of the wind when you’re in nature. It’s a vibe reflected in the laid-back service and sleek but homey space with its relaxed fit-out including plants and shrubbery that bring the outside in. Herbs and edible flowers grown in the couple’s organic garden garnish some killer drinks made with house-fermented or infused spirits and syrups (we’re talking rhubarb rum, mozzarella gin and smoked Cognac).
“Some of my formative experiences in the industry were hanging out in cool, relaxed bars and learning from the staff and owners, being exposed to wines and cocktails I'd never heard of,” says Geoffrey. “I think also that the best bars have a real, authentic personality to them, so when we were forming the idea behind Fú, we really wanted to incorporate elements of ourselves throughout, from the care and time taken developing dishes and cocktails to little design elements scattered around the space.”
Speaking of dishes, the fun and snacky menu includes small bites like popcorn smothered with garlic or anchovy butter and that pancake with hummus and chilli oil, plus pan-Asian share plates such as fried pork wontons with Korean-style sweet chilli sauce, sesame-cucumber skewers in a Sichuan marinade, and calamari with Chinese doughnuts and lemon.
The bar has launched a new concept cocktail menu, starting with a South Australian theme. Strawberry Picking, for instance, inspired by the Adelaide Hills summer pastime, is made with strawberry-infused Aperol liqueur, balsamic vinegar and prosecco; the Jacaranda is a purple-hued Martini that uses Hahndorf’s Ambleside Small Acre gin and a house-made pear, chamomile and Geraldton wax syrup; the Barossa, meanwhile, reinterprets the flavours of big, bold Barossa shiraz with cinnamon-smoked Martell VSOP Cognac, mulberry syrup and crème de cassis; and the Central Markets champions the produce of Adelaide’s famous market with bacon whisky, orange juice, lychee and jasmine. There’s also the alcohol-free Coastal Battery (inspired by the history of Fort Largs), made with a mixture of tea, lime and orgeat almond syrup clarified into a vegan milk punch served on a block of hand-cut ice.
Then there’s the wine list, divided into cheeky categories like Grumpy & Serious (earthier, spicier and more structured), Hangry (drops best paired with food) and Accountant Wines (classic or reliable examples of a style).
