This weekend the Wine Loft team has selected three reds from three different regions of Spain: from the fresher, brighter and more coastal Grenache of Montsant to the rich, hearty, and indulgent Tempranillo of the Ribera del Duero and Rioja regions of North-Central Spain. We are pouring a trio of wines from the 2020 vintage, including a pair of Tempranillo from Ribera del Duero and Rioja that are full of lush fruit, silky tannins and a splash of oak for the coming winter months, as well a delicate, perfumed and elegant old vine Garnacha that will exceed all expectations.

Join us the Wine Loft as our Japanese fishmonger's fillet one of these magnificent fish for tasting. For one night only, our chefs have created a fantastic dish using the belly of Tyee to make an Abri Toro with Yuzu Kosha and a Ponzu Tosazu dressing. Yuzu kosho is a versatile Japanese paste that can do it all, thanks to a fiery blend of red or green chili peppers, yuzu zest, and salt. Ponzu tosazu dressing is a citrus-based sauce with a tart flavour similar to a vinaigrette. Our Wine Loft team have selected the Lowboi Riesling to pair with this dish.

Tyee means ‘Chief’ in the local language of British Columbia where they were originally found. Tyee are extraordinarily large king salmon with an average weight of 13.6kg. They have not yet matured in the usual 2-year time frame, continuing to grow another 4 years, while maintaining premium conditioning. This natural phenomenon happens in the wild and in our aquaculture environment in New Zealand, making them incredibly rare. Deeply marbled, yet firm. The textured layering of the flesh is simply beautiful, making it perfect for Abri Toro which traditionally uses the fattiest part of the belly of the fish. For such a mighty salmon, the flavours are remarkably delicate. Clean, distilled, herbaceous palate, The taste is both subtle and complex. TYEE gives chefs the opportunity to think big and create dishes that challenge conventional dining. Chefs have the freedom to sustainably experiment and prepare the fish in ways you normally couldn’t with regular salmon.

Live cooking demo in the Butchery from 11 AM - 2:30 PM this Saturday, 20 April.

For decades, Omugi Beef has been at the forefront of Australian beef production. Omugi cattle are sourced from trusted livestock partners, with 100% traceability. They are raised on some of the most pristine cattle environments in Australia, and are fed a custom barley ration. It is the ‘secret’ ingredient that creates the unique flavour, texture, juiciness and light marbling, that Omugi Beef is renowned for. T-bone steaks are a hero piece of meat because they are two tasty cuts in one. The flavoursome sirloin on the one side of the bone and tender fillet on the other, it is the best of both worlds! T-bone is at its most tasty when simply seasoned, then pan-fried, grilled or barbecued.

Open to taste and available by the glass in the Bar all weekend, the Wine Loft will be tasting the 2023 LS Merchants Frankland Riesling & Chardonnay as well as their brilliant 2022 Great Southern Land Shiraz and very limited Nebbiolo. Join us on Friday April 19 from 4 - 6pm with Fabian Haegele, who will be pouring the lineup in the bar.

Having been spoilt for choice with the last three vintages across Piedmont and Barbaresco, Albino Rocca is at the front of the pack leading both in the cellar and in the vineyard. Open to taste all weekend in the Loft, Jo Cammack of Bibendum Wine Co. will be hosting us this Friday the 12 April from 4 - 6pm to pour three of the range that we think show the brilliance that Albino Rocca is bringing year in year out. Open to taste will be the 2022 “Rosso di Rocca” Langhe Nebbiolo, 2021 Langhe Nebbiolo and the 2020 Barbaresco. This year’s releases can be summarized in one word “beauty” and as always there is so much pleasure and terrific value found in each of these wines.

We are thrilled to be hosting Sam Studd in the Wine Loft on Wednesday, 17 April 2024 from 6 pm for a cheese tasting. Enjoy a complimentary glass of sparkling on arrival. Sam will be showcasing a selection of cheeses which are available to taste. Stay and enjoy a cheese board made up of these spectacular cheeses alongside something from the wine list.

Sam makes up one half of the cheese-making Studd Siblings. Not only do the siblings share their knowledge and love for all things fromage in delicious’ cheese column but over the last decade, Ellie and Sam have traveled Australia and the world, working with celebrated mongers and makers, and learning to make, mature and sell cheese.

The Ciacci family has been winemaking in the Montalcino area since the late 1800s and bottled their first Brunello in 1966. The estate has 30 hectares of vineyards and is located in the south of Montalcino on some of the region’s finest terroir near Castelnuovo dell ‘Abate. Winemakers Lucia Sardo Suterra and Laura Sardo Suterra create their expression of Brunello by focusing on the basics and respecting the estate’s exceptional terroir. The 2021 Collosorbo Rosso di Montalcino is a traditional wine that is fresh and velvety. Pure Sangiovese with bright aromas of red and black cherry, wild herbs and sweet spices with notable structure and persistence, it is both an elegant and is a very versatile wine.

Join us in the Butchery this weekend to taste Pacdon Park Pork Pies, 10 AM - 2 PM on Saturday, 30 March in the Butchery!

Pacdon Park's kitchen is located on the banks of the Murray River, near the twin towns of Echuca (Victoria) Moama (NSW). With makers from the UK, their ethos is to ‘make what they miss’. They use the finest local Australian ingredients, Free Range Pork and time and tested traditional recipes to produce magnificent British Food.
The Pacdon Park Pork Pie is made using a classic British Recipe and Free Range Pork. These pies are baked in the traditional manner, without using a supporting hoop or tin, which gives them their classic bow-sided shape of an authentic Melton Mowbray Pork Pie.

This weekend our Wine Loft will have a range of Lowboi wines from Guy Lyons, open to taste and available by the glass! We are featuring his new vintage 2023 vintage Riesling & Gruner Veltliner as well as an exclusive back-vintage selection of Chardonnay which is available whilst stocks last. Join distributor Jeremy Prus of Lieu-Dit this Saturday 4-6pm to taste some of the finest Lowboi wines we’ve seen yet.

This weekend, open to taste in the Wine Loft will be three of Gentle Folk’s new release ‘Village’ wines. The team will be pouring their Adelaide Hills Chardonnay, Pinot Noir as well as their lesser known Blewitt Springs Grenache. With emphasis on a hands-off approach these wines are incredibly bright, pure fruited and vibrant, ready for drinking on release. Distributor Sophie Warner will be pouring these wines from 4-6pm this Friday the 22nd to give us an insight as to why these wines have amassed a cult following over recent years.

This weekend the Wine Loft will be featuring a selection of wine crafted by the immensely talented Mike Garland from Fervor. Working with his son, Callum, Mike's 25 years of expertise in the Great Southern has allowed the pair to form close relationships with some of the very best small vineyards in Western Australia. From funky whole bunch to classic Burgundian an Germanic styles, Mike is a master when it comes to the delicious and refreshing cool climate wines the region has to offer. Open to taste & by the glass this weekend, we will be pouring the ‘Dokta Nova’ Riesling, ‘Funka Riche’ Chardonnay and ‘Nuvo Movo’ Grenache all of which come from the radiant 2023 vintage.

Happy International Riesling Day! To celebrate, select a bottle of Riesling, or allow our knowledgeable staff to select one for you from the Wine Loft, and we will waive the corkage so you can enjoy it in the comfort of our Cheese & Wine Bar. We will also be serving Fervor Wines' Dokta Nova 2023 Riesling for $11 a glass. Wednesday, 13 March 2024 only!

Open to taste and available by the glass this weekend, the Wine Loft will be pouring three Pinot Noirs that showcase the variation and terroir driven nature of the variety that Pinot Noir enthusiasts have come to know and love. With an abundance of Pinot to choose from, we have selected a few of our favourites from Burgundy, Tasmania and Western Australia that are drinking exceptionally well including the Prosper Maufoux Bourgogne 2022, Two Tonne Tasmania ‘TMV’ 2023 and Frankland Estate’s ‘Spatburg[Down]under’ 2023.

This weekend in the Wine Loft we will be pouring three rosés, open to taste and available by the glass in the bar. We will be featuring a few of our house favourites including the brilliant Whispering Angel 2023 from Provence, Gentle Folk Rainbow Juice from the Adelaide Hills as well as Turkey Flat’s multi-trophy winning 2023 Barossa Rosé which is now available in sunset ready 250ml cans!

Serving from Thursday, 22 - Sunday, 25 February 2024.

$17 ea.

To celebrate World Margarita Day on Thursday, 22 February 2024 we will be serving Tommy's Margaritas in the Loft using 818 Tequila Blanco. Enjoy one (or two!) of these delicious and refreshing margaritas alongside traditional guacamole, salsa and corn chips. Our Tommy’s Margarita is made to showcase the finest tequila using lime juice, agave nectar & 818 Tequila Blanco. Shaken then poured over ice, this is the perfect drink to celebrate World Margarita Day.

Founded by Kendall Jenner, 818 Tequila Blanco is made using 100% Blue Weber agave from family-owned farms in Jalisco. The agave is hand-picked by Jimadores and cooked in traditional brick ovens. It is aged in American & French oak barrels. The taste is of sweet agave and vanilla, with undertones of tropical and citrus fruit. It is brilliant platinum in colour with a light body. The aroma is one of lemongrass, mild floral elements and chamomile. The finish is ultra-smooth that is bright and crispy. There are notes of almond, lime and toasted coconut. What is makes this tequila special is that it has rested in oak barrels for a fresh vanilla roundness.

We are proud to be exclusive retailers of Australia’s most awarded grass fed beef brand - Manning Valley Naturally. Their cattle graze in a unique, pristine region in Australia with no antibiotics, no hormones and no grains - just open grass paddocks, fresh running water and clear vast skies. Every piece has been aged to perfection for a minimum of 28 days in our Himalayan salt brick ageing room and cut with precision into thick steaks. The result of 28 days in the dry ager is the most tender, textural, flavoursome and superior piece of meat that will melt in your mouth.