As Brisbane’s small-bar scene starts to expand, operators are beginning to specialise. No longer bound by the need to offer everything, Brisbane’s petite booze pourers are making the most of their freedom by getting creative with a signature slant. At Midtown, that specialty is martinis and seafood. The bar’s owners, Amelia and Daniel Miletic, are uniquely qualified to pull off such a manoeuvre – as operators of One Fish Two Fish in Kangaroo Point, the duo has proven chops when it comes to harnessing Poseidon’s bounty. They’re funnelling their tastes and talents – and a tonnes of inspo garnered from bars and social clubs visited during their globe-trotting travels – into Midtown, which wouldn’t look out of place it was suddenly plonked down on a busy Manhattan boulevard. In actuality, Midtown is located next to Lune Croissanterie at the base of The Standard on Manning Street, in the slender, high-ceilinged, Hogg & Lamb-designed space previously home to Butler Wine Bar. It’s cosily compact at 50 sqm, dominated internally by a lengthy piece of sturdy spotted gum that doubles as a kitchen pass and 20-seat bar. Amelia and Daniel have implemented a couple of functional tweaks, moving the kitchen and then loosely dividing the venue into three sections – Midtown (the aforementioned main bar area), Uptown (a private dining space at the venue’s rear that seats 6-8 people) and Downtown (a 12-seat alfresco space positioned next to the entry). Moodily lit and intimate, Midtown is the kind of spot where your table mates inevitably become your new best friend after one or two cocktails.

Speaking of cocktails, Midtown makes great ones. It starts with martinis – ten of them, to be exact. Either order one your way, or opt for a tasty riff, like the Apple + Rhubarb Martini (Rumba rhubarb, Patient Wolf dry gin, Lillet Blanc and Apple), the Olive Leaf Martini (Four Pillars olive leaf gin and Dolan Vermouth), or the signature Midtown Martini (Patient Wolf Pink Lakes gin and Noilly Prat). Those looking to sample a few without pushing their blood-alcohol limit can do so via a flight of three two-sip cocktails. Classic cocktails are available, too, as are a range of wines. The one-page list is top heavy with bubbles (French champagne lovers will pop a cork over Midtown’s selection), but it also features a solid mix of new-wave Australian drops, plus a few French and Italian options. Despite being on the smaller side, Midtown’s menu doesn’t skimp. The raw bar section boasts oysters, steak tartare cigars and Tasmanian salmon sashimi, as well as tins of caviar if you’re feeling fancy. Share-style platters (including the signature seacuterie board) leads into snacks like gildas, shoestring fries with Cajun gun powder spice and spinach-and-artichoke dip. The draw cards, however, can be found further down the menu – we’re talking mini lobster croissants, Spanish octopus with green olive tapenade, cevapi pork sausage subs, ten-hour low ‘n’ slow braised barbecue bourbon brisket, and house-made spanner crab tortellini. If eating all of that leaves you sleepy, you should know that Midtown’s bar team makes a mean espresso martini.

Midtown is now open to the public – head to the Stumble Guide for menu info and booking details.