Bubbles and Blow outs at Christopher Hanna


A nice glass of wine at the hairdressers is always a nice touch, but a whole champagne bar? Now that’s taking things up a notch. Christopher Hanna Salon now has its very own Bar.

Christopher Hanna Salon Group have transformed the formerly disused heritage space at the back of their salon into a beautiful new bar that respects its artistic roots. From the moment you arrive, you’re transported into a world of elegance – from the circular champagne bar at the entrance and the decadent gold and marble main bar to the epic floral displays cascading from the ceiling and the plush velvet seating. This is old world Hollywood glamour at its best.


Rest assured there is plenty of substance behind the incredible style, with general manager Patrick (ex Eau de Vie and Archie Rose) at the helm. The house champagne is Taittinger, both cuvee prestige and rose, along with a well curated, reasonably priced list of local and international wines. And the cocktails are of course fabulous! Try Onyx espesso martinis on tap (yes on tap!) and classics like a vodka martini presented in a frozen glass bottle.

The share plate menu hit the mark, with strong European influences. The antipasto platter features a rich wagyu bresaola, light as a feather prosciutto and sopressata along with King Island brie, Isle of Mull cheddar and Tasmanian stilton. Then go wild with the incredible must-have truffled croque monsieur followed by chicken liver parfait and Galacian octopus salad. Don’t miss their imported Spanish sardines marinated in olive oil presented in their original tin served with homemade aioli and lightly toasted bites. Just grab a piece of bread, dunk and smear!


Good things usually come in threes – cut, colour and champagne! Grab your heels, your new ‘do and the girls (or a hot date) and join the stylish crowd at Christopher Hanna Salon + Bar.

Christopher Hanna Salon + Bar
6 Bridge Lane, Sydney
Opening hours:
Mon – Wed: 10am – 11pm
Thu – Sat: 10am – 2am





About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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