WHEREVER you go in the world you’ll find wine bars, cocktail bars and bars devoted to artisan beers. Less common are bars with a cider focus like The Cidery Bar and Kitchen in Sydney. The Cidery is one of the latest projects of plastic surgeon turned hotelier Jerry Schwartz, who loves the idea of matching a range of ciders with different foods. The Cidery, a comfortable, laid back venue, is located at Schwartz’s Rydges World Square Hotel and is a real family affair as it highlights his brother-in-law Richard Feyn’s Sydney Cider range, which is produced in-house at the hotel. The new bar, which also serves beer, wines and cocktails, is focused on matching cider with food. In summer, it has an outdoor deck perfect for people watching. “I have been married for five years and my wife’s brother has been trying to let loose on the Australian market with his cider,” Schwartz said. “You don’t need as much space to make cider as you do to make beer, so the area underneath World Square seemed perfect for launching this idea. The response so far has been fantastic.” Feyn likes to see Sydney Cider served in a wine glass. “We think of it as apple champagne,” he says. “More and more people are enjoying cider, just as they are enjoying craft beers.” Rydges World Square food and beverage manager Evan James says the chance to sample several different cider brands with foods had proved popular with both hotel guests and workers from nearby offices. The Cidery, Rydges World Square Hotel, 389 Pitt St, Sydney; phone (02) 8268 1888 or visit www.theciderybar.sydney.