Johnnie Walker Drops the Needle on New B-Sides Vinyl Series at Rekōdo, Barangaroo House
Sydney’s nightlife scene is getting a fresh soundtrack this August as Johnnie Walker launches B-Sides, a new vinyl-led event series celebrating music discovery, expertly crafted cocktails and late-night dining at Rekōdo, Barangaroo House.
Inspired by the hidden gems found on the B-side of a record, the new series invites Sydneysiders to swap predictable playlists for cult classics, unexpected favourites and deep cuts curated by some of Australia’s most respected vinyl selectors, all paired with a bespoke cocktail menu showcasing Johnnie Walker Black Label in a new light.
Running across three consecutive Thursday nights from 27 August 2026, Johnnie Walker B-Sides is free to attend and will transform Rekōdo into an intimate listening room where vinyl, whisky and Japanese-inspired dining come together in one immersive experience.
Sydneysiders can experience the series on:
– Thursday 27 August
– Thursday 3 September
– Thursday 10 September
From 6pm-10pm, each evening will feature a rotating lineup of respected vinyl DJs, including DJ D, Edseven and MK-1, continuing the spirit of musical discovery that sits at the heart of the B-Sides concept. Entry is free, with bookings encouraged.
Guests can also enjoy a specially curated $95 Japanese-inspired banquet, designed to complement the evening’s soundtrack. The shared menu showcases Rekōdo’s signature flavours, from Kingfish sashimi with Sakura plum vinaigrette, burnt orange and fennel; Beef tartare with whisky-aged miso and smoked onion emulsion; and Tempura zucchini flower with sweet and sour dashi, through to steamed Murray cod with whisky and ginger soy, and finishing with a whisky and orange chocolate truffle. Guests can elevate the experience further with optional additions including Sydney rock oysters with shiso mignonette, Westholme MB5+ bone-in sirloin with sansho peppercorn sauce, or 14-day dry-aged duck.
Four signature Johnnie Walker Black Label cocktails ($24 each) have been crafted exclusively for the B-Sides series, showcasing fresh, contemporary expressions of the iconic whisky. The bespoke menu features the fruity Kuro Melody, the spice-forward Whisky Track, the rich and bittersweet Ronin Reserve, and the refreshing Vinyl Highball, each designed to pair seamlessly with Rekōdo’s Japanese-inspired menu and the night’s vinyl soundtrack.
Located on Level One of Barangaroo House, Rekōdo is renowned for blending Japanese-inspired dining with vinyl culture, making it the ideal home for the B-Sides experience. A nod to Japanese listening rooms, the venue combines exceptional food, considered cocktails and an ever-changing soundtrack from some of Sydney’s best vinyl DJs, creating an immersive space where music is as important as what’s on the menu.
While Rekōdo hosts the Sydney edition, Johnnie Walker B-Sides will also take over Ghost at The Espy in Melbourne, with both cities hosting recurring event series celebrating music discovery, expertly crafted cocktails and distinctive late-night venues.
JOHNNIE WALKER B-SIDES (SYDNEY)
Where: Rekōdo, L1 Barangaroo House, 35 Barangaroo Avenue, Barangaroo
When:
– Thursday 27 August, 6-10pm
– Thursday 3 September, 6-10pm
– Thursday 10 September, 6-10pm
Details:
– Free entry, bookings encouraged
– Vinyl DJs: DJ D, Edseven & MK-1
Johnnie Walker Cocktail Menu:
– Kuro Melody: Johnnie Walker Black Label, triple sec, strawberry, orange bitters and lemon ($24)
– The Whisky Track: Johnnie Walker Black Label, Junmai sake, herbal liqueur, gingerbread, orange bitters and lime ($24)
– Ronin Reserve: Johnnie Walker Black Label, Umeshu, rosso vermouth, aromatic bitters and plum ($24)
– Vinyl Highball: Johnnie Walker Black Label, agave, grapefruit bitters, yuzu, soda and shiso ($24)
B-Sides Banquet Menu ($95pp):
– Edamame with nori salt
– Smashed cucumber with shichimi and sesame
– Kingfish sashimi with Sakura plum vinaigrette, burnt orange and fennel
– Beef tartare with whisky-aged miso and smoked onion emulsion
– Bang bang chicken with sesame and chilli bean sauce
– Tempura zucchini flower with sweet and sour dashi
– Steamed Murray cod with whisky and ginger soy and shallot
– Koshihikari steamed rice with Ume and Arare
– Chocolate truffle with whisky and orange
Optional upgrades:
– Sydney rock oysters with shiso mignonette
– Westholme MB5+ bone-in sirloin with sancho peppercorn sauce
– 14-day dry-aged duck