our philosophy
Don’t expect anything too posh, that’s not how we roll. We’re into good times and great food.
Enjoy friendly, fine-ish dining, designed to share with friends, and delicious cocktails, served up classic or with a tipsy twist.
And since gin is our thing, sample our collection of over 230 varieties!
share with friends
gift vouchers
the perfect present
Do you have a foodie friend? Or a gin-loving family member? Give them the gift of a Tipsy Bull voucher so they can enjoy our diverse dining options or sample our extensive gin collection without spending a cent.
dine
Enjoy our seasonal menu, designed to share, with plenty of gluten free, dairy free, vegetarian and vegan options for those who need a bit of extra TLC.
Our menu changes like the wind so check in regularly to see what our chef has planned.
drink
We serve up twists on the classics and a curve-ball or two. And with our extensive wine list and craft beers for your tasting pleasure, you’ll be sure to find something you like!
gin
Gin is our thing! We are the gin bar in Canberra, with a diverse collection of over 230 gin varieties on offer to sample, and new ones joining the shelves every week! Served deconstructed with botanicals and tonic tailored to your selection, you can make it just the way you like it, or get creative!
events
EVENT POSTPONED
tipsy bull x. adelaide hills distillery
feat. Shannon Fleming – Lot.100 Head Chef and ex-Restaurant Orana – and Lee Potter Cavanagh of Rosenbaum and Fuller
WE’VE HAD TO MAKE THE DIFFICULT DECISION TO POSTPONE THIS EVENT. WE’LL LET YOU KNOW AS SOON AS WE HAVE UPDATED EVENT DETAILS.
Tipsy Bull welcomes Adelaide Hills Distillery, with Lot.100 Head Chef Shannon Fleming and Lee Potter Cavanagh of Rosenbaum and Fuller, for a dinner experience inspired by local, sustainable produce and native Australian endemic ingredients.
Enjoy a 7-plate tasting menu, with matched cocktails and wines, and hear from Shannon and Lee about using sustainable, native Australian ingredients to create inspired dishes and innovative cocktails.
ON THE MENU
Appellation Rock Oyster. Finger Lime. Gin Caviar.
Sourdough Bread. Wattleseed hummus. Evo.
Petuna Ocean Trout Crudo. Green Ant Gin. Thai dressing w. beach succulents.
Local Fig Carpaccio. Prosciutto. Stracciatella. Native thyme oil. Cider reduction.
Salt Bush Lamb Sirloin. Lemon myrtle. Peperonata (mountain pepper).
Patatas Bravas.
Summer Salad.
Eton Mess. Gin. Burnt white Chocolate. Davidson plum purée.
This is no stuffy black tie event – meet and greet Shannon and Lee, and get to know other Canberra foodies and gin-lovers in a relaxed, communal setting.
10 NOVEMBER. 3PM
gin tasting w. animus distillery
Meet the makers // Sample their range of small batch, hand-crafted Australian gins in FOUR full-sized gin and tonics // Go in the draw to WIN one of three bottles of this delicious gin for your collection.
SUN. 10 NOV – 3pm | $50pp
9 SEPT 2019. sold out
four pillars x tipsy bull
gin pig dinner
We’re thrilled to be bringing the Four Pillars Gin Pig dinner to Canberra for the very first time!
We’ve developed a menu of ginspired share plates, designed in collaboration with Matt Wilkinson, celebrated chef and Creative Director of ‘all things made with gin’ at Four Pillars. Enjoy this gin pig feast with a selection of signature gin cocktails, and paired wines from Yarra Valley winemakers Payton & Jones Wines.
friendly, fine-ish dining
be social
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say hello
call // 02 6248 7999
type // hello@tipsybull.com.au
where // 2/5 Lonsdale St Braddon ACT 2612
when
// Tues to Sun / 12pm–late
// Mon / our day off