About The Clarence

Styled on an authentic English tavern, in the heart of Sydney.

After the success of the Barber shop/Cocktail Bar concept in Sydney’s CBD, Barrelhouse Group Directors Mikey Enright and Julian Train have launched yet another classic and classy inner-city venue. They wanted to bring their vision of a mid-1800’s tavern to life and created The Duke of Clarence.

It’s a project that’s something of a dream come true for Mikey Enright, who hails from England himself and has always wanted to create his own tavern. The London Tavern was a notable meeting place in the 18th and 19th Centuries and the objective was to ensure the experience for guests is as authentic as one would find in Victorian England.

Everything says tradition. Original furnishings and fitouts have been meticulously sourced direct from throughout the UK, many of which are over 100 years old. There is an outstanding collection of vintage framed artefacts from days gone by. Even the floorboards date back to 1850.

Mikey says. “The Duke of Clarence is everything that I’ve wanted to have in a tavern that I’ve not been able to get — you can have a cask ale, or dare I say it, a decent pint of Guinness; a European wine or champagne; or a cocktail that’s been rotovapped with English essences and a lot of ingredients that were used back during the times of Charles Dickens.”

Our Directors

Mike Enright

Originally from the UK, Mike Enright (or sometimes known as Mikey) started his hospitality career in 1991, running Public Houses in the North of England and later trained in London as a Cocktail Bartender. He moved to Sydney, Australia in 1999.

During his time in Australia he has opened some of the most successful, award-winning Premium Restaurants & Cocktail Bars in Sydney.

He also consulted on prestigious bars across Asia and locally set up the Hotel Palisade in the Rocks, Sydney in 2015. During this period he won ‘Bar Manager of the Year’ twice by Bartender Magazine.

In 2013 Mikey ventured out on his own as the proprietor of the ‘Barber Shop’ in Sydney, (Barbers at the front and Gin bar at the back), which gained Global recognition. Among many international and national awards, it also won ‘Gin Bar of the Year’ in 2016 and 2017. His 2nd Barber Shop in Barangaroo opened in April 2016.

His most recent personal achievement led him to be named ‘Time Out Legend Award’ in 2014, ‘7th Most Influential Bar Professional’ in 2015 and ‘Prestigious Outstanding Contribution Award’ 2017.

Julian Train

With a 20 year career in hospitality spanning bars, restaurants and pubs, in recent years Julian has been head of on premise at Amatil Australia; managing strategy for market leading brands like Yamazaki, Hakushu, Maker’s Mark Bourbon, Canadian Club and Jim Beam to name a few.

Julian has been awarded with Beam Suntory’s prestigious “Global Presidents Award” for setting up “The Exchange” go to market strategy; has won numerous innovation awards for work including the Mixxit retail unit and the FORMULA bartender training app.

Living in Avalon in NSW Julian and his wife Kirstin Ash have 2 children, Ollie and Lila.