Coming to you from the creators of Canberra’s favourite bar ‘Hopscotch’ in Braddon, ‘Young and Frisky’ is set to hang their shingle on Gungahlin’s Hibberson Street in early 2016.
Nick Parkinson & Brian Smith have been in the hospitality industry for many years and have found Canberra’s sweet spot with Hopscotch and feel that Gungahlin is the best spot to bring their fun, fresh and modern vibe.
With the development of Gungahlin Marketplace and the main strip, Gungahlin-ites are screaming out for a new local. Young & Frisky is set to offer a fun and casual dining vibe making it the perfect place for lunch, dinner or a catch up with a group of friends
Since opening its doors in August 2014, Hopscotch has quickly become one of Canberra’s most successful pubs with metres of spirits, blind rotating beer taps, good honest food and amazing customer service.
These concepts are what Parkinson and Smith will bring to their new Gungahlin pub, ‘Young & Frisky.’
The first question we had for the duo was about the unique name; to our surprise it was chosen because it is Aussie rhyming slang for whiskey. As with Hopscotch the team have built up an exotic and eclectic selection of scotch and whiskey which will have pride of place behind the bar in Gungahlin.
But what about the food? Well, get set for fried chicken and pub food done well. Young & Frisky’s food menu will be different to Hopscotch, with the introduction of imported pressure fryers. Young and Frisky will focus on fried chicken dishes with chicken wings coming in buckets with 6 to 50 pieces with house made dipping sauces ranging from 90 to over 90,000 on the Scoville heat unit (SHU).
When we asked the duo for a Young & Frisky hot tip we were told that patrons can expect nothing mainstream… So get ready for craft beers, mouth-watering wings and a large selection of whiskey at Canberra’s new and hottest pub, ‘Young & Frisky.’
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Be sure to “like” their Facebook Page here to keep up to date with the latest developments as they move closer to opening.
