Now Open: Electric Bill

Electric Bill Bar, the city’s newest Australian-inspired bar
Photo Credit: Kaz Marcano

TORONTO — Toronto-based Aussie Casey Ryan and the team behind Civil Liberties has opened Electric Bill, the city’s newest Australian-inspired bar.

Born and raised in Orange, Australia, Ryan has worked in the hospitality industry his entire adult life. In 2010, he moved to Toronto to hone his bartending skills, including working the bar at leading establishments including Marben and Geraldine. In 2014, Ryan joined Civil Liberties, eventually becoming head bartender.

Ryan worked with Werribee Workshop, a Canadian-Australian design firm, to create a warm and playful atmosphere in line with the best bars in Sydney and Melbourne. Chic wallpaper depicting Australian birds, koalas and native flora, along with Australian posters and artwork provide a welcoming environment for guests to sip and dine with friends.

Named after a platypus, Electric Bill is a 60-seat bar boasting a menu full of drinks and dishes that pay homage to Australia. Cocktails include the Banana Bender, Budgie Smuggler, Durry Muncher, Grass Cutter, Whiskey Apple and Sticky Beak, with many available to order alcohol free. With a focus on fresh produce and seasonality, the snack menu includes Australian classics such as Australian Hand Pies (minced beef or seasonal vegetable), Beef Sausage Rolls, Vegan Rolls, Potato Wedges with Sweet Chilli and Sour Cream, Chicken Parm Lollipops and Lamington (a popular Australian cake), alongside other bites including Grilled Napa Cabbage, Mushroom Scallops and the Works Burger.

“I love living in Toronto but I often find myself missing the Australian bar scene. I wanted to bring our cheeky, laid back bar vibe to this amazing city and provide a place where Torontonians could get a taste for authentic Australian culture, as well as provide a home-away-from-home for fellow Aussies here in Toronto,” says Ryan. “From our cocktails and our dishes to the service and the overall atmosphere, Electric Bill channels the best things about Australia’s food-and-beverage scene and is full of all the Aussie slang you’d expect.”

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