Two weeks ago I was invited to the launch of Bluzou Vodka Bar in the Perth CBD, which has been opened by the owners and management team of 1907 Restaurant & Bar. Bluzou is open from 11am to 12am Tuesday to Friday and 5pm to 12am Saturday, and is located downstairs from 1907 on Queen St.
Bluzou is Perth’s first vodka bar, and joins the ever-growing number of whisky, gin and other specialist bars springing up across town.
Bluzou is impressive from the moment you walk in – it’s quite small, and the fitout is modern, clean and very white. Attention to detail is evident everywhere – even down to the matching staff uniforms – and you get the feeling that no expense has been spared.
According to the Bluzou website, the name derives from “Blu” being “the colour of the sky” and “zou” being “water; liquid in the purest form”, which answers that question.
The drinks menu for the launch event. Flavour-infused vodkas are a Bluzou feature, and the infusion is done in-house.
The bartenders were very friendly and happy to chat and be photographed, at least at the beginning of the night :)
My first drink choice was easy – the “Bluzou Espresso”, made with salted caramel infused vodka and coffee. I thought the presentation was a little plain (it was delivered as you see above), but it was quite delicious. The salted caramel came through as a surprisingly strong aftertaste with each mouthful.
Bluzou isn’t just about the drinks, there’s also a specially designed “shared concept” food menu which you can see on the website here.
Lunch is served from 12pm-3pm so a slow afternoon back at work can definitely be on the agenda. Dishes range from $8 to $22 so it’s reasonably priced, although probably not a cheap work-day lunch if you hit the cocktails which start at $18. Dinner is served from 5:30pm to 10pm.
We were treated to a selection of dishes from the menu, and this first plate was vodka and dill cured salmon, normally served with a cherry tomato and herb salad ($16). Other vodka-infused dishes include vodka braised beef brisket with split bone marrow & anchovies ($18) and hand-cut pasta with marron and tomato vodka sauce ($22).
This cold carrot soup was subtly spiced and very refreshing.
Crumbed chicken tenderloins are normally served with a cauliflower salad ($12) but were presented here in bite-size form.
Surprisingly tasty was the chilli cottage cheese, normally served with lettuce and a dipping sauce for $8.
Vodka battered onion rings (!) with aioli in cups that refused to stay on the tray ($10).
We did try some other dishes, although it was quite dark and photography was a challenge. The miniature lamb burgers on charcoal buns were particularly delicious!
My friend Keegan’s drink was the “Thai Reviver”, with citrus infused vodka, mixed-berry infused vodka and apple, pineapple, peach & passionfruit juice.
I’d like to thank the owners of 1907 and Bluzou for the invitation to their launch night. I don’t often go bars, but after this event I’m wondering why – I really couldn’t fault the atmosphere, the friendly staff or the food & drink we tried on the night.
Bluzou oozes class and sophistication, and I will most definitely be going back.
Add comment