Our consultant sommelier, Guy Vailant, is very well respected in
Sydney Restaurant circles for his superb palate. He assists our Restaurant Manager, David Walters who was himself a former secretary of the Sommeliers Guild in WA.
They sample repeatedly the menu to find the perfect accompaniment for our matched wine by the glass and constantly updates these as different wines mature and become available.
The wine list, split into seasonal and reserve lists is designed to track the menu more broadly, offering exquisite wines including those from boutique vineyards that you just cannot find in the bottle shop.
David is on hand to advise guests on all aspects of wine selection in the restaurant.
We specialize in beverage packages for events offering selection from a wide choice at a price that you will find very reasonable.
