|Underwater themed dance floor at The Cliff Dive, Oxford Square, Darlinghurst|
|Statue at downstairs entry|
|The main bar|
Inspired by his time in Japan visiting yakitori stalls, he's cooking up skewers with a twist to suit the island theme and rum-oriented back bar.
|Yurippi kitchen window|
The lemongrass chicken with peanut satay sauce was an easy favourite, as too the silken chilli tamarind tofu with som tum sauce.
A whole baby octopus confit-ed in chilli oil and ginger makes for more an adventurous-looking skewer, while the wild ginger beef with caramelised sweet soy and the turmeric lemongrass pork with sweet tamarind sauce round out the offerings.
|Royal Bermuda Yacht Club cocktail|
Rooted in the traditions of Trader Vic and original man of tiki bars and drinks, Don the Beachcomber, the cocktail menu is almost exclusively tiki-influenced and is all hand-drawn pictorial fun.
We start with the pretty-as-a-picture Royal Bermuda Yacht Club cocktail, served up with Bacardi 8, Cointreau, lime juice and a house-made falernum syrup that MC calls their "master stock" that goes into many of their signature, tropical-themed drinks.
|La Florida cocktail|
A shaken mix of spiced rum, Campari, pineapple and lime juices, the refreshing, cinnamon-scented cocktail is served in half the woven, bamboo basket that Thai sticky rice is generally served in.
|Don the Beachbomber's Zombie cocktail|
With a mix of Bacardi and Appleton rums, Pernod liqueur and house-made grenadine with notes of cinnamon and star anise, the citrusy concoction really sets the tiki mood and isn't as boozy as some other Zombie's I've had.
|Piña colada cocktail served in a pineapple|
Food, Booze & Shoes dined at The Cliff Dive as a guest.