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Named after the soundless centre of a vinyl record, Deadwax is Enmore’s rocking new cocktail bar, brought to you by three hospo legends: Conor O’Brien and Dan Teh (from Otis) and Davyd Blacksmith (ex-Riley St Garage and Nola Smokehouse). Before opening in place of the short-lived Enmore Country Club, Deadwax was a paradoxical dream in co-owner Teh's head – a vinyl-focused cocktail bar where loud music doesn’t disrupt conversation. Sounds impossible, but a visit to Deadwax proves this dream came true.
The vibe
Passing by the melting ghost on the glass front doors and the pumping tunes from the front turntables hits you like a mosh pit. Intimately spaced tables and chairs run along a half-booth wall across from the tall bar – made from more than 70 layers of black and red denim set in resin. There’s even enough room to get up and dance should the cocktails flow late into the night (Deadwax stays open until 2am on Fridays and Saturdays).
The wavy red-and-grey ceiling not only looks trippy, but along with the faux wooden walls it renders Deadwax “ridiculously soundproof.” Amazingly, this acoustic wizardry allows the music from the Translate Sound custom speakers to be loud, yet conversations can still be had using inside voices. Seriously – try it. It feels and sounds like an audio illusion.
A range of more than 50 premium spirits sits beneath endlessly extending shelves of vinyl, curated by moods rather than genres. Tuesdays to Thursdays are request nights, when the team runs an interactive system where only one track per album gets a spin – unless it’s a quiet night and you’re well-versed at begging.
The drinks
Locally tapped and canned beers are available, as is a curated wine list of reds, whites, oranges, rosés and sparkling. While these beverages are popular, the seasonal cocktails are the star sip at Deadwax.
The signature Deadwax Blossom is an aromatic Martini made with ice-cold Deadwax Gin – distilled by local label Lily Fields Gin – and featuring fingerlime, citrus and pepper, creating a floral and yuzu profile revealed through an inspired sesame oil garnish.
Freshen up with the smooth and refreshing Summer Bootleg, made with melon and coconut cream and garnished with cool melon balls that slip down a treat. Enjoy a remix of the classic Margarita with the Honey Dew High, or end your night with an early breakfast in a glass – the Dark Peel, a luxurious banana Espresso Martini finished with a banana lolly for a nostalgic taste of ‘so-bad-it’s-good’.
Classic cocktails are always available, and the friendly staff – who have cooler tattoos than I do – are happy to improvise substitutions for dietary or low-alcohol requests.
The food
All of Deadwax’s dishes are assembled by the bar staff, who toast, steam and present quirky fusion bites with suave finesse before your very eyes.
Inspired by contemporary Japanese flavours, the menu features two toasted sandwiches on Hawaiian bread rolls: a stacked Wagyu pastrami roll, and a rambunctiously messy egg salad number featuring a bursting marinated soy egg (ask for a fork on dates – trust me).
Decadent and inviting, a sourdough crumpet topped with taramasalata and salmon roe makes for a joyous share-snack. But it’s the freshly steamed edamame slathered in gochujang butter and sprinkled with sesame seeds that you can’t miss out on. Impossible to simply graze on, these bad boys are addictive enough to warrant their own 12-step program. Like me, you might be tempted to ask for a cocktail made with the leftover fiery sauce – and word is, they’re working on it right now.
Time Out tip
Dust off those SingStar chops – Time Out can confirm a karaoke room is coming to Deadwax soon. Not only that, it’s going to be free, so save your pennies for another round instead.
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