Subiaco’s smallest bar and cafe, Bark, is not so small anymore. After newly completed expansions, the Subi favourite now has a kitchen, coffee window and much more space to spread out. The bar celebrated its fresh look with the launch of its first lunch and dinner menu, now in full swing.
When Bark opened in 2018, its cosy tables, family photos and stack of board games made it an instant neighbourhood favourite.
“Our staff know your name, your dog’s name and of course, your staple drink,” says co-owner Mitch Jenkin.
Although Bark has been going strong for three years the owners felt it was time for the next step. The bar has taken over the vacant space next door and built a kitchen, coffee window and expanded the sitting space. The coffee window gives nearby office workers a grab-and-go spot for their caffeine fix, and the extra room allows for bigger functions.
Now with its own kitchen, Bark is able to offer a lunch and dinner menu. Chef Chelsea Hanel, of Clairault Streicker and Unicorn Bar, officially moved into the new kitchen last month. Her philosophy aligns with Bark’s – celebrate local. Chelsea prepares the ingredients for Bark’s menu in-house and sources everything from WA producers.
The Subiaco office crowd can now enjoy Conti Rolls, Chicken Schnitty Sandwiches and the standout, Big Bark Cheeseburger. Those after a bite to eat in the evening can choose from an inclusive selection of moreish small plates for meat lovers, vegetarians, vegans and gluten-free eaters alike. Favourites include Beer Battered Pickles, Neopolitana Meatballs and Polenta and Chicken Terrine.
Drinks remain a celebration of all things West Australian – South West wine and rotating local craft beers. Bark also mixes inventive cocktails like their Salted Caramel Espresso Martini and Aussie dessert favourite, The Pav.
Bark welcomes friends old and new to check out the refurbished bar and cafe and to try the menu.
