There’s plenty to gaze upon as you reach the 22nd floor of the A by Adina Hotel Sydney, starting with the glowing golden staircase leading up to the bar. Then there are the striking panoramic views of Sydney’s skyline through vast floor-to-ceiling windows – a visit during golden hour is a must – not to mention the glamorous interior, styled on the classic mid-century hotel bars of a time gone by. The bar itself is a thing to behold too, of golden-veined marble, lit by art deco-style lamps.

It’s here that bartenders create surreal, theatrical cocktails from a 14-strong list, artfully presented in a menu that unfolds to reveal an illustration for each, by local artist Sue Cadzow. A favourite from this World of Dreams menu is the Ayahuasca Daisy, based on the Tommy’s Margarita, with tequila, a honeydew and apricot tea, an amaro and more, served with a pair of 3D glasses.

The development of the menu, which changes annually, is a team affair, with everyone invited to contribute ideas from the earliest stages. As the concept develops, the floor team takes care of presentation and delivery while the bar team is responsible for R&D, taking seasonality, flavour profiles, techniques and more into account. In the later stages, guests are asked for their feedback on the new drinks, before the menu is finalised.

A selection of classics is on offer too, and four of the bar’s signature cocktails are available without alcohol on request. The spirits selection is diverse, with focus on local whiskies, gins and more. Wines and beers, too, are a diverse mix from Australia and further afield. When sourcing generally, the team try to support local businesses where possible, helping to reduce environmental impact too. In addition, seasonal fruit is ordered once a year during peak season and – in the case of cherry garnishes, for example – preserved in alcohol and spices. Excess citrus juice, meanwhile, is frozen and made into a mixed-citrus cordial.

To create signature and classic cocktails alike, various syrups, cordials, infusions and reductions like these are produced in house, twice a week, in the venue’s new prep kitchen, kitted out with an array of high-tech equipment. Facilities also include back-of-house areas for staff to take breaks during service, and the team benefits from hotel initiatives such as access to a wellbeing platform designed specifically for hospitality professionals.

Back in the bar, local sourcing of drinks and ingredients means that guests enjoy a distinctly Australian experience, while soaking up an atmosphere that’s elevated Thursday to Saturday by live music at the baby grand piano, leading into DJ performances late into the night.