Restaurant review: Escape to The Exhibitionist Bar - Familiar Favourites With a Clever Twist

There’s something delightfully indulgent about sneaking away to a rooftop bar that serves food worth lingering over. The Exhibitionist Bar delivered just that — with enough flair and flavour to make the escape worthwhile, though not without a small caveat.

Two of us went classic with the ‘Croque Madame’ ($22), a golden, well-stacked toastie layered with gochujang-spiked ham, molten provolone and a perfectly runny egg on top. The touch of atchara (a Filipino-style pickled slaw) and sweet chilli gave it a playful, Asian-accented kick — a clever reimagining that worked. The third dish, a ‘Banh Mi Pizza’ ($30), was similarly inventive: wagyu pastrami, pickled veg, coriander and chilli sprawled across a thin, crisp base, evoking the best of a Vietnamese street stall via Italy.

Dessert was a highlight, and unexpectedly inspired. Instead of the traditional apple tarte tatin, the kitchen served up a ‘Pineapple Tarte Tatin’ with palm sugar ice cream — a tropically Australian wink to a French favourite. The caramelised fruit was glossy and rich, balanced by the ice cream's muted sweetness. We also shared a ‘Crownie’ — a cheeky cross between a brownie and cookie — paired with crème fraîche ice cream and raspberry. It was everything you want from chocolate: dense, dark and gone too soon.

The only disappointment came from the atmosphere. On Friday and Saturday nights, DJs spin “café music” that teeters too close to nightclub volume. Conversations were drowned out by basslines. Even after asking staff to turn it down, peace lasted exactly one song before the volume swelled again. It was a shame—the kind of small hospitality misstep that can sour an otherwise excellent dining experience.

My advice? Visit The Exhibitionist Bar between Sunday and Thursday, or make it a long lunch when the vibe is calmer. The food’s creative, beautifully presented, and genuinely delicious — best enjoyed when you can actually hear your dining companion speak.

3/5