70-72 Campbell St
Surry Hills, Sydney
Soultrap is below street level. You walk down a staircase, lit with candles to show you the way. When you reach the bottom, the venue is deceptive in size as it is long, with the room stretching back and around the corner. The brickwork is amazing and you know that you are sitting in a place that made history aeons ago. The decor tells a story. We asked and were told that it used to be a hat place, hence the hats all around in shelves.
We both had cocktails to start with. Sir’s first was The Bacchanal - Cal Vados “La Blanche”, Falernum, Banana syrup, lime juice. A suggestion of festive flavours held together by a harmoniously sharp Calvados.
It was fruity and very refreshing - a great Summer drink.
Sir’s second cocktail was Spouses Sour. Aperol, Bombay Sapphire, almond syrup, lemon juice, orange blossom. Indulgent yet floral, delicate yet textured, a velvet approach to an aperitif sour. This tasted just as the menu described and it was another cool, refreshing drink that Sir enjoyed again - HIC.
Mlday indulged in two cocktails too. Her first was Soul Trap Highball, Dewars 12, Apple Shrub, Floc De Gascogne, lemon juice and ginger beer. A refreshing take on Japanese highball, with a slightly oaked and effervescent feel of preserved apple. Mlady is a fan of scotch and ginger beer so this drink was a hit. Again, nice and refreshing.
Mlady’s second cocktail was Sweet Musketters, Picon, Bombay Gin, Moscato wine. A soft blend akin to a Negroni, enabling the traditional aperitif to shine. Mlady loves Moscato so this was another winner which was also so refreshing - without sounding like a broken record.
The charcuterie board had a tasty selection of meats, cheeses, olives, nuts, biscuits and toasted bread strips drizzled in olive oil. Our cocktails accompanied very well with our board.
Soultrap has a hidden den feel to it. Being underground, with subdued lighting and exposed brick walls certainly helps add to this feel as well. This place is a bit hard to find but worth the effort.