Firefly’s most memorable moments of 2017…

It’s been a colourful year for us here at Firefly, and in the season of celebrating good times, we’ve decided to reflect on some of the best times we’ve had throughout 2017.

 

 

Chef Zac Stanning joining the team

 

2017 kicked off with chef Zac Stanning joining the team, a connoisseur in the kitchen who has worked all over the world, with the likes of Jamie Oliver, Anthony Telford, Guillaume Zika and Frederick Barreau. Seeing an opportunity to put his own creative stamp on the menu, Zac introduced some of Firefly’s favourite dishes to date, including our bestselling crispy drunken chicken pancakes (we sell circa 350 a week), hay smoked pork belly, and sous vide hanger steak.

 

 

 

Wineries pop ups

 

Our three wineries pop up events were roaring with wine lovers and foodies alike! From our sold out October Piggs Peake pop up which featured a whole pig on the spit and wines from Barossa valley, to our 3 Drops Wine Dinner which included a four course feast, a Kialla lamb on the spit and delicious WA wines. And of course, our most recent wine tasting event with Barossa’s Josh Pfeiffer from Whistler wines, who introduced his natural approach to wine making, with organic and biodynamic practises.

 

 

wine tasting wine bar

 

Firefly turned 9

 

Firefly celebrated its 9th birthday in October! Being in the game since 2008 with a vision of creating a timeless offering, we did exactly that (and much more) from the 10th – 15th October! We made sure we went out with a bang, celebrating with $5 zucchini fries all night Tuesday, free wine tasting hosted by Young Guns of the Hunter Valley, $10 espresso martinis all night long, a guest DJ and our absinthe fountain making a return, along with some mysterious absinthe cocktails. And last but not least, we extended our bottomless sangria banquets to all day, and all night long!

 

 

Year of the Espresso martini

 

2017 wouldn’t have been 2017 without allowing you to properly indulge, which is why we whipped up a creamy concoction, now known as our bestselling cookie & cream espresso martini! Unlike your typical espresso martini, ours are made from coffee liqueur, vodka, Mozart White Chocolate Liqueur (hard to find but worth it), Chocolate Sauce and a shot of espresso coffee. And the best part of all? We made them $10 on weekdays, between 5-6pm.

 

 

 

Launched sangria sessions

 

We allowed you to escape for a blissful couple of hours with our Bottomless Sangria Banquet, providing you with an infinite flowing red, white or rose’ sangria for two hours from Friday through to Sunday, for just $59 per head! And in the name of the silly season, we extended those hours from 11.30am until 4pm every Thursday, Friday, Saturday and Sunday… all the way through til the New Year. The banquet also includes a delicious array of sharing plates, of some of our seasonal favourites:

 

  • Zucchini fries
  • Wild Mushroom Arancini
  • Haloumi & Watermelon
  • Crispy Drunken Chicken Pancakes
  • Crab & Prawn Ravioli, caponata

 

 

Luxurious new G&Ts

 

 

As an ode to summer, afternoons in the sun and sharing banter between some of your closest friends, we introduced a luxurious new G&T menu! All served with a bottle of Quina Fina Tonic and a generous pour of Gin to help you refresh on those blazing hot summer days. Our flavours include:

 

Four Pillars Gin with an Orange Wedge- $18
Archie Rose Gin with Rosemary- $19
Hendricks Gin with Cucumber- $20 
Tanqueray Ten Gin with Grapefruit- $21 

 

bestginandtonicsydney1

 

Favourite customer memories from 2017

 

We wouldn’t be where we are today without the help of you and your drinking buddies, so we’ve retrieved some of our favourite customer memories from 2017 as a thanks to our customers for making this year so damn special!