Towering near the top of Sydney’s flourishing bar scene is Bulletin Place, a Circular Quay hideaway with locally commissioned wall murals and a cocktail menu that changes with the week’s best Australian produce. The co-founders’ goal was to open a bar with “all of the things we [like], none of the things we hate,” which, really, should be the goal of every business. Fresh Oz beers are rotated in every two weeks, and there are always two reds, two whites, and a sparkling wine on hand. The bartenders also take requests: Our visit netted a gin fizz spiked with housemade raspberry syrup and another tipple turned bitter and bright with Campari and freshly squeezed grapefruit. Bulletin Place made the World’s 50 Best Bars list in 2015, but we reckon it’s still up there—and ditto its newer sister space, Dead Ringer, in Surrey Hills. The latter serves craft beer and by-the-glass wine, but its specialty is fortified wine and vermouth.

10-14 Bulletin Pl., Sydney, New South Wales, Australia; no phone.