News & Events
Baby Bistro meals are cooked in a manner that retains every essential nutrient and are flash frozen to lock in freshness. Each and every Baby Bistro meal is made with fresh, certified organic ingredients – fruit and vegetables, meat, dairy, eggs and grains. You won’t find any nasty chemicals, additives or preservatives in any of their products. They don’t even add salt or sugar. Now stocking!
We are proud to be stocking the very first import of fresh, never frozen wild Alaskan Sockeye salmon! This salmon has been flown directly from Anchorage, Alaska within 24 hours after being caught. Unlike farmed salmon, the flesh of our wild Sockeye salmon is firm and muscular, with a cleaner taste that chefs covet. Sockeye salmon has a succulent, bright-orange meat which is from the orange krill the fish eat while in the ocean. Limited stock available in our Fishco!
Now stocking Temole Almond Chips. Made with real almonds, oven baked and gluten free! These are absolutely delicious and come in a variety of different flavours: sour cream, barbeque and sea salt. They are now available in our grocery department.
Join us in the Loft to celebrate Bastille Day! Our sommelier has selected some of her favourite French reds and will have them open to taste! We will be tasting French cheese and a variety of French cheese up in the Loft too. We are joined by Hubert from Comtesse du Barry who will have his delicious French terrines and pates available to taste!
Only 20 spots available
$50 per person
For online bookings go here or email Lou at firstname.lastname@example.org
With Bastille Day approaching and the Tour de France well on its way, what better way to celebrate than with a French Cheese and Wine Pairing Masterclass! Five premium French wines will be perfectly matched with five delicious French cheeses as we take a journey through a region that has basked in the highest reputation of wine and food production for hundreds of years.
Monsieur S Crémant de Limoux
Domaines Schlumberger Les Princes Abbés 2014
Benjamin Leroux Bourgogne Rouge 2016
Domaine du Pas St. Martin Saumur Rouge “La Pierre Frite” 2016
Château Pierre Bise Les Rouannières 2016
Grès des Vosges Petit
Bûchette de Chèvre Frais
Hervé Mons Comté 30 Months
Despite solid winemaking roots, Nic Peterkin was never going to rest on his family’s laurels. He created LAS Vino to forge his own path, and the results are testament to his drive and talent. Peterkin’s parents have been involved in the wine industry from the pioneering days in Margaret River. His mother Shelley is a daughter of Di and Kevin Cullen. His father Mike was one of the few qualified winemakers working in the region in the 1970s and 80s, and founded Pierro. For young Nic, the everyday life of the winery was part of the backdrop against which his life was played out.
LAS Vino owns no vineyard, choosing instead to scour Margaret River in search of parcels of fruit that suit the stylistic direction Peterkin is chasing. Peterkin’s winemaking is very much from the soft-touch school, gentle handling of the fruit, minimal manipulation of the wines, allowing the inherent flavours and textures to shine.
Inspired by a family recipe from 1903, East Imperial Beverages have tracked down the source of the original, handpicked ingredients. Working with the best global distillers and barman, they have created a collection based on tradition with the obsession to be the ultimate complement to premium spirits.
At East Imperial, tradition and quality are particularly important. All of their products are made using only the purest ingredients sustainably sourced from Asia and East Africa, home of the original tonic water.
This is not a soft drink, but a tonic water. We use all natural ingredients with no artificial flavours, sweeteners or preservatives. This practice provides the best tasting product with the added benefit of being good for you.
$50 per person - includes tastings of 7 varieties, cheese platters and presentation by winemaker Nick Farr.
Book online or in the Loft!
Only 20 spots available!
Join us for an exclusive evening with Pinot Noir expert Nick Farr. Nick and father Gary, are considered by many as some of Australia’s greatest producers of Pinot Noir - often claiming the Chardonnay mantel as well.
OPEN TO TASTE:
2016 Viognier by Farr
2016 Three Oaks Chardonnay by Farr
2016 GC Chardonnay by Farr
2016 Farrside Pinot Noir
2016 Sangreal by Farr Pinot Noir
2015 Tout Près By Farr Pinot Noir
2016 Shiraz by Farr
We are now stocking these delicious, convenient Keto snack bars for your ketogenic or low carb lifestyle! Essentially Keto's range of tasty 'fat bombs' are high in natural fats and low in carbohydrates with no added sugar. Choose from a variety of cacao based bars that will sustain you for hours whilst you work or play.
$245 for 6 wines - valued at $275
Sip your way through the race! Our sommelier has picked 6 of her most favourite drops from the regions this epic races takes us through! Pre-order your mixed 6 online here or email email@example.com. For more information on the wines, download the pdf below.
Our in-house chefs have been busy! These delicious new ready-to-cook salmon parcels are available from our Fishco. Simply pop them into the oven, to cook the house-made pastry pocket and they are ready to eat! Healthy, tasty and a great meal option. The one pictured, is our slow-roasted tomato with fresh olives, creating a delicious Mediterranean flavour!
This cheese is made in the town of Ambert and the first part of the name comes from the Latin word fourme, which means shape. The blue mould is introduced first into the cheese and then, air is injected into the pate, which allows the mould to develop. The cheese is mild with a firm but creamy texture and a subtle aromatic flavour that resists being too salty. It has a savoury, nutty aftertaste. The rind is dry and wrinkled with patches of mould. The blue moulds are more erratic in location than the usual streaks of blue produced in the pâté. Available from our cheese department and perfect with a generous serve of honeycomb!
Our Spanish Mackerel is line caught off the coast of Shark Bay in Western Australia and is delivered directly from the fisherman. Spanish Mackerel can be enjoyed as sashimi, pan-fried, baked or grilled and is considered by many to be the best fish to barbeque! We recommend it pan-fried in butter with fresh sprigs of thyme, sliced lemon and coarse sea salt.
*$19.95 per kilo until Wednesday, 4 July or until stocks last.
Our in-house chefs have been busy! These delicious new ready-to-cook salmon parcels are available from our Fishco. Simply pop them into the oven, to cook the house-made pastry pocket and they are ready to eat! Healthy, tasty and a great meal option.
Stuart's winemaking career commenced more than 30 years ago when he moved to Margaret River to help his parents produce with their new wine label Sussex Vale. This vineyard has since become the well-respected Hayshed Hill.
His winemaking experience includes some of Margaret River's best loved names including Voyager Estate (1991-2000), Devil's Lair (2000-2008) and Stella Bella (2008-2013). Stuart also worked at Matilda Bay Brewing Company during the peak of their success in the late '80s and was responsible for several vintages abroad and on Australia's east coast.
Join us for live jazz in the Loft as Stuart takes us through his delicious wines!
Master Kobe is produced at Wylarah Station and part of the Westholme Wagyu Stud. These cattle are born on vast pastures, roam free on native grasses and are finished on freshly milled grain. This Wagyu reflects the character of the land and the terroir of Wylarah. Awarded Australia’s finest Wagyu beef, it has gone on to be named Grand Champion at the World Wagyu Forum. Wylarah +9 score Wagyu is like no beef you’ve ever tried before. It’s unique. It’s indulgent. It’s the very best of the best. Now available in our Butchery.