Double Bay is home to a sensational new pairing: Bartiga restaurant’s modern Australian cuisine ignited by Southeast Asian flavours and a cocktail menu that highlights Takamaka Rum.

Drinks Digest put both to the taste test this week and we can’t wait to return.

Double Bay is really buzzing right now and Bartiga is located at the heart of the action on the corner of Short and Bay Streets. We arrived early and by the time we left, every table was crowded with happy patrons.

Head Chef Faheem Noor’s culinary portfolio includes stints at Gordon Ramsay’s Maze in London, Tetsuya’s and Empire Lounge. Paired with his Malaysian background, it’s a winning combination in the kitchen.

Among the menu highlights were entrees of Oysters with Salmon Roe, Tuna Tostada with Szechuan salsa, macha, chipotle aioli, avocado and crispy eschalots; Lightly Torched Scallops with buttermilk, yuzu kosho and truffle oil; Kingfish Crudo with nam jim dressing, crispy shallot and coriander; and Prawn Toast Sandos with lemon and chilli sauce.

We were dazzled and sated, but couldn’t help trying the Tom Yum Boullabaisse Spaghettini, served creamy style tom yum style with mussels clams, white fish and grilled scampi; together with a Japanese Nicoise with seared crusted yellowfin tuna, baby cos, green beans, soft boiled egg, baby chat potatoes, red radish and roasted sesame wakame, furukake and ponzu dressing.

Every dish was an exquisitely crafted flavour explosion.

The bar menu also has a strong personality, with cocktails formulated by Aaron Shuttleworth from Dispatch; while the wine list is curated by ex-Franca Brasserie’s Alex Cameron and features more than 80 options.

We sampled cocktails featuring Takamaka rum, which not only tastes sensational but has strong sustainability principles behind it.

Takamaka was founded on the island nation of the Seychelles by the d’Offay family in 2002, spearheaded by brothers Richard and Bernard, who set out to create rums that they and their fellow islanders would enjoy.

Imported into Australia by a new spirits distributor called Dispatch, Takamaka is made from sugar cane that is grown locally in the Seychelles and has distinct terroir notes from the island group’s unique granitic soil mixed with beach sand, with the distiller committed to reducing its glass footprint.

Shuttleworth said: “Takamaka is a versatile rum as it incorporates pot and column still production methods. That allusion to Rhum Agricole and the clean body mean the ‘Rum Blanc’ is a perfect canvas for fruit, Asian spice and food packed with flavour.

“It’s easy to draw from Chef Noor’s vibrant dishes and bring continuity and contrast in equal measures to the beverage offering.”

We took his recommendation and paired our entrees with a Seminyak Sour featuring Sichuan-infused Bombay Sapphire, Takamaka, pineapple, mango salsa and lime; plus a Mahe Mahe with Takamaka, Koko, Campari, Zoppi Amaranto and Dolin Vermouth. Both sensational.

We indulged in a dessert of Pandan Creme Brulee with coconut sorbet, which was a fabulous finish to the experience, especially when accompanied with the Pandan Daiquiris with Bacardi Carta Blanc, Takamaka OP, pandan syrup, lime and bitters.

Bartiga is located in Double Bay, Sydney. It operates from 12pm to 10pm (Sun-Thurs) and 12pm to 12am (Fri-Sat). Additionally, Bartiga Express, open from 7 am to 12 pm, offers morning grab-and-go options including ONA Coffee.