admin December 17, 2025
Death & Co Opens in Brisbane, bringing its legendary New York cocktail experience to The Regatta Hotel. From the iconic streets of New York’s East Village to the historic basement bar of The Regatta Hotel, Death & Co, one of the world’s most influential cocktail institutions, is open in the river city.
Death & Co has redefined modern cocktail culture, expanding from Manhattan to Denver, Los Angeles and Washington D.C. Now, for the second time in Australia, the globally celebrated bar brings its signature craftsmanship and creative approach to Brisbane, building on the success of its Melbourne opening last month.
Death & Co Brisbane transforms the basement cellar bar of The Regatta into a moody, intimate setting. Guests can explore a series of secluded nooks, plush banquettes, candlelit corners, and bar seating designed for conversation with expert bartenders. The venue also features The Studio by Death & Co, a bustling cocktail lounge and performance space with a tightly curated, classic offering in an elegantly timeless space. Come for the music, stay for the Martinis. After the New Year, the space will come alive with regular Jazz performances and rotating lineups.
“Brisbane has a rhythm and energy all its own. The mix of historic charm and modern hospitality drew us in — from The Regatta’s storied basement to the way locals embrace great food, cocktails, and community,” says David Kaplan, Founder and Co-Owner of Death & Co. “We wanted to be in a city where our style of craft cocktails, intimate conversation, and quiet discovery would feel right at home.”
A cocktail menu for every moment
At the heart of Death & Co Brisbane is a carefully curated drinks list, blending classic recipes, innovative creations from Death & Co venues worldwide, and inspiration from local flavours.
Hero Death & Co Brisbane cocktails include:
- Telegraph (By Tyson Buhler, Death & Co Denver, 2018) – Four Pillars Dry Gin, highlighting Australian native Eucalyptus
- Inspired by its namesake gin Martini variation, this chilled serve combines pear, eucalyptus, pine and juniper, evoking an alpine fruit orchard in a glass.
- Sound & Fury (Tyson Buhler, Death & Co NYC, 2015) – El Jimador Blanco, Ancho Reyes, raspberry, red bell pepper, lime
- Playing off the unusual but delicious pairing of raspberry and red capsicum, this smokey-riff on the Margarita balances ancho chillies and tequila with bright bursts of raspberry and the red capsicum flavours.
- Buko Gimlet (By Matthew Belanger, Death & Co LA, 2019) Four Pillars Navy Gin, Cachaca, Coconut, Lime, Coconut, Pandan
- A refreshing spin on the classic gimlet, reimaging the Filipino dessert, buko pandan in cocktail form. Aromatic gin distilled with finger limes forms the base, layered with herbaceous cachaça, coconut liqueur, coconut water, and pandan syrup.
Alongside these, globally recognised Death & Co classics like the Naked & Famous and Oaxaca Old Fashioned are served with the flair and precision that have earned the brand international acclaim.
Guests can also let the bartenders find a cocktail to suit their mood with Dealer’s Choice. Conversation between the bartender and the guest is core to the Death & Co experience. Through a few questions, the bartender will decipher what type of cocktail the guest is in the mood for and delve into two decades of Death & Co cocktails and classics to select a drink specifically catered to them.
Elevated bar fare, designed to share
The food offering at Death & Co Brisbane can be paired perfectly with the cocktails, with highlights including:
- Truffle Popcorn – A simple bar snack elevated with aromatic truffle.
- Kingfish Crudo – Fresh kingfish is dressed with a bright blend of coconut, lime and green chilli. Lemon verbena oil adds perfume, while lightly grilled pineapple brings a gentle sweetness and smoky depth. Optional scampi caviar adds a luxurious briny pop.
- Blistered Shishito Peppers – Charred over high heat until smoky, shishito peppers are served over a silky tahini base, brightened with coriander & lemon. Finished with toasted sesame for a nutty crunch.
- Lamb Burger – A juicy lamb petty is layered with crisp baby cucumber, sharp red onion and a spiced tzatziki that brings cooling herbs and a little lift.
- Buttermilk Fried Chicken Skewers – Crispy chicken served on skewers for easy snacking, glazed with fermented chilli for heat and tang, then dusted with sesame and furikake for a savoury finish.
- Uncle Wes’ Drunken Cookies – A staple on US menus, these gooey cookies made with a mix of milk and dark chocolate, subtly laced with banana liqueur for a boozy edge and finished with a touch of sea salt to balance the sweetness.
Death & Co Opens in Brisbane
The interior of Death & Co Brisbane evokes an underground cellar, with dimly lit corridors, vaulted brick archways, intimate alcoves furnished with leather booths, and candlelit corners. Hidden nooks and intimate seating areas encourage discovery, conversation, and connection, a hallmark of the Death & Co experience. It’s not just a bar – it’s a hidden world.
Occupying the historic space formerly known as The Walrus Club, the venue preserves the charm of one of Brisbane’s oldest pubs while offering a distinctly contemporary cocktail destination.
Open seven days a week, Thursday to Saturday 4pm – 2am and Sunday to Wednesday 6pm – 1am, there’s seated table service and walk-ins on a first-come, first-served basis throughout the evening.
Death & Co Brisbane is poised to become a destination for those who shine after dark — continuing the evolution in the brand’s journey as its second Australian locale, carrying its devotion to craft and community to the heart of Brisbane.
Death & Co Brisbane
87 Flinders Lane, Melbourne
