Meticulously crafted by our Wine Loft team, this negroni is a distinctive blend. It stands apart from the ordinary fare, boasting a unique flavour profile, having been aged to perfection in American oak barrels. The aging process enhances the complexity and depth of the cocktail, offering a sophisticated twist on a classic favourite that you will not find anywhere else. From this weekend and throughout winter, we will be serving this one-of-a-kind negroni exclusively in the Wine Loft Bar. For the true connoisseur, blend and age your own negroni mix at home. We have secured 5 custom made, 1.5L American oak barrels and curated a ready-to-mix pack that includes your own barrel, instructions on what to do, a bottle of Campari, Vermouth & your choice of Aviation, Citadelle Original or Jensen’s Bermondsey Dry Gin - embark on your own Barrel Aged Negroni adventure at home!

Join us in the Loft this Thursday, 6 June from 6 PM for an evening with Marco Arrigoni, President of Arrigoni Fromaggi and fourth generation cheese specialist from Lombardy, Italy. Enjoy a complimentary glass of red or white wine from neighbouring wine region, Veneto, as Marco shares four cheeses with us, including two varieties of Gorgonzola, a Stracchino and a Taleggio Tradizionale DOP. Learn about the origins of these cheeses and how best to enjoy them. Select your favourite cheeses to enjoy on a cheese board alongside a glass of wine or purchase the cheeses from our Fromagerie to take home with you.

We will have the 2021 Babo Chianti DOCG is open to taste or available by the glass all long weekend. This wine pairs perfectly with winter slow roast cooking this long weekend. Babo wines are made by Australian winemaker Justin Bubb, who splits his time between Tuscany and Tasmania. This wine has a lively, vibrant, and expressive nature with juicy dark berries, subtle earthiness, tangy red fruits and that classic Sangiovese finish.

This weekend we are offering a tasting of the range of Barossa Fine Foods the Premier artisan smallgoods maker in Adelaide! Barossa Fine Foods sources high quality meats and ingredients from some of the best farmers in South Australia & regional Australia. They have long and close relationships directly with the farmers and are always looking to provide the best the state has to offer. Available to taste this weekend will be the Baby Bung Fritz, the Rookwurst and the Polish Sausage.

This weekend, open to taste and available by the glass the Wine Loft will be pouring two Gamays, the perfect variety for Pinot Noir lovers who are in need of something different that is a little less serious but also delivers flavour in abundance without compromise. Meadowbank’s 2023 Gamay from Tasmania exceeds all expectations with juicy, succulent flavours and is completely seductive from start to finish. Alongside the Meadowbank, we will be pouring a classic Beaujolais from Pierre-Marie Chermette, the winemaking has remained unchanged for decades and rightly so, with a light to medium body, wild plum and violet florals this wine is best described as “Love at first sip” with its vibrant, tangy berries, cherrystone fruit and morish finish. Distributor Jo Cammack will be hosting the Wine Loft tasting this Friday the 24th of May from 4-6pm.

Available to taste this weekend in the Loft are the 2022 'Floris' Chardonnay and the 2022 'Rebus' Cabernet. Bruce approaches winemaking with the passion of an Agronomist. Beginning with a deep understanding of soils and sustainable farming practices, it is Bruce’s belief that a holistic approach reaps the greatest rewards, both for the wine and the environment. Domaine Naturaliste wines are balanced, complex and delicious. They are a natural expression of our coastal lifestyle, sitting at the intersection of what our palate craves and our seasonal food offering demands. Join us for an evening in the Loft this Saturday 18 May with the Distributor Coco Adrian 4 pm - 6 pm.

This Saturday 18 May we will offering a complimentary tasting from the butchers at farmhouse. Farmhouse source high quality West Australian meat, from free range and grass-fed animals of traditional breeds to prepare fresh cuts, charcuterie and sausages in the traditional style. Farmhouse is a family-owned butchery and smoke house located in Margaret River producing artisan meats and smallgoods exclusively from Western Australia’s most conscientious farmers.

Our annual Mother’s Day flower market will be held in our Courtyard this Mother’s Day weekend, Saturday, 11 May and Sunday, 12 May 2024. Our florists have sourced freshly cut, premium flowers and will help you celebrate the special and important women in your life! We will have gorgeous bouquets prepared or choose from our wide selection of flowers and create your own bunch - complimentary wrapping available! We have sourced hand-made, artisan chocolates, honey nougat and a range of delicious sweet delights. Our team have put together a range of hampers using Italian Prosecco, Non Alcoholic French Sparkling, luxury candles and hand-made chocolates! Browse our range in-store and find mum the perfect gift.

Lonely Shore is a side project for husband and wife Liam and Holi Carmody. Liam has worked in the industry for over 15 years, starting in the Southwest, and then travelling regularly for vintages abroad. After studying Viticulture & Oenology at Curtin University, Liam has built vast experience in cellars around the world, including South Africa, France, California, New Zealand and Australia. Joining Forest Hill in 2008, Liam is a firm believer in the balance and fruit quality seen from dry grown vineyards, combined with a great passion for the subtleties of cooler climate winemaking.

Liam Carmody’s Lonely Shore Pinot Noir embodies cool climate West Australian Pinot Noir and is celebrated for its unique characteristics and elegant flair. Each vintage is met with fresh anticipation, and every year outdoes the last. Focusing only on Pinot Noir from Manjimup, it’s known for being serious, structured and loved for the harmonious balance between its savoury elements and fruitful characteristics. This weekend we are thrilled to share Lonely Shore’s 2023 Pinot Noir with you, which will be open to taste all weekend.

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.