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The Top 5 BYO Restaurants in Melbourne

Get set to bring that favourite bottle out of the cellar as we present the best BYO restaurants in Melbourne.


Ask any Melburnian with an Italian leaning where they would take an aged Barolo, and it’s always Scopri. $15 per bottle corkage will get you glassware and a smooth Italian waiter.

Recommended Wine: What grows together, goes together. Think Italians reds like Barolo or Montepulciano and VermentinoFiano and Pinot Grigio for whites.

Corkage: $15 per bottle

191 Nicholson St, Carlton

Visit the Scopri website


Inexpensive and delicious with corkage at just $2 per head so you can focus on the delicious Malaysian fare – don’t forget the Roti bread.

Recommended Wine: Reds with medium tannins like GSM or Merlot are a good choice for spicy cuisine. So too are light and aromatic whites such as Riesling or Sauvignon Blanc.

Corkage: $2 per person

366 Lonsdale St, Melbourne

Visit the Mamak website


You want pizza in Prahran or fettucine in Fitzroy? You got it. On Mondays, you can bring your own and enjoy a slice of the action with the $5 corkage going to two amazing local charities.

Recommended Wine: Bring along a good Italian red variety like a Montepulciano or Nebbiolo. For whites, think VermentinoPinot Grigio or Fiano.

Corkage: $5 every Monday with all proceeds going to Vinnies Vannies and the Prahran Mission. BYO also available at $15 per bottle Tuesday to Sunday at the Fitzroy Ladro.

Ladro @ 224 Gertrude St, Fitzroy and Ladro TAP @ 162 Greville St, Prahran

Find out more about the Ladro charity BYO


Some call this the best Asian BYO in the city and it already has a three glass rated wine list, but for $15, you can pair dumplings with your own Riesling.

Recommended Wine: Gewürztraminer is a great choice as it is similar to Riesling, but has more rose petal and lychee flavours that match well with Ken Yuen’s modern Chinese cuisine. For red wine, we recommend a medium-bodied Pinot Noir from the Yarra or Mornington or a subtle Hunter Valley Shiraz.

Corkage: $15 per bottle

95 Victoria Ave, Albert Park

Visit the VicAsia website


The original and best, for over 30 years, Jean-Paul Prunetti’s bistro has been a leading light in Melbourne’s restaurant scene. Marry your best French bottles to some of the classiest French food in the city.

Recommended Wine: Bring along your favourite french import, or your best ChardonnayCab Sav or Pinot Noir.

Corkage: $15 every day except Saturdays

11-13 Toorak Rd, South Yarra

Visit the France-Soir website:

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Top 6 wineries and cellar doors to visit in the Riverina
Discover the best of the Riverina’s wineries and cellar doors to taste and experience the region’s delights with our guide and interactive map.   The Riverina wine region is located on the south-west plains of New South Wales with Griffith as its major regional city. It also takes in the surrounding villages of Yenda, Hanwood, Bilbul and Tharbogang as well as Leeton. The largest wine producing region in the state, it grows 15% of Australia’s total grape production.   Its flat plains, bordered by the Cocoparra ranges, rich soil, irrigation scheme and a Mediterranean climate, were the key factors in developing the wine region back in 1913. Over a hundred years later, many of Australia's well-known family wineries still have their headquarters in the Riverina, making award-winning wines and in more recent years championing alternative varietals.   HERE ARE OUR TOP SIX RIVERINA WINERIES
  BERTON VINEYARDS Berton Vineyards was founded in 2005 when Bob Berton, James Ceccato and Jamie Bennett took over the old Southcorp site in Yenda. The team is passionate about making good value, unpretentious wines, and Berton Vineyards Metal label and Reserve range are testament to these values, growing in popularity and over delivering value for money. With the region’s rich Italian heritage, Berton Vineyards has recently started experimenting with Italian varietals such as Vermentino and Fiano and the results are delicious. Along with a great tasting range, the welcoming cellar door also has a great display of local art. 55 Mirool Ave, Yenda Open Monday to Friday 9am – 4pm and Saturday 11am – 4pm. Visit the Berton Vineyards website:
CALABRIA FAMILY WINES Family owned and operated Calabria Family Wines was established by Francesco and Elizabeth Calabria in 1945. Today, the Calabria Family Wines cellar door is a must-visit while you’re in the region. The beautiful Tuscan-style building features huge double front doors that open into an elegant cellar door and tasting area, fitted out with beautiful oak panelling. Along with a fantastic range of premium wines, the Calabria Wines cellar door experience offers wonderfully warm Italian hospitality that has been passed down through the generations. Visitors can enjoy the spectacular winery surroundings and tastings seven days a week and you can call ahead to book for group winery tours and tastings, plus cheese and wine tastings. 1283 Brayne Rd, Griffith Open weekdays 9am – 5pm, weekends 10am – 4pm Visit the Calabria Family Wines website:
DEBORTOLI WINES The Riverina is where the story of De Bortoli Wines began and the winery at Bilbul remains the family’s home to this day. Country hospitality and delicious, quality wines are the signature of the cellar door where De Bortoli’s Italian heritage shines through and guests are welcomed like old friends - with a smile and a wine glass at the ready. Amongst the fantastic range of wines on offer is the De Bortoli Noble One Botrytis Semillon which was first created in 1982 and is one of the most successful and internationally award-winning wines ever produced in Australia. The beautiful winery gardens are the perfect place to enjoy a picnic and the children’s playground will keep the kids entertained.  De Bortoli Rd, Bilbul Open Monday to Saturday 9am – 5pm, Sunday 9am – 4pm Visit the De Bortoli Wines website:
  LILLYPILLY ESTATE WINES You’ll find the rustic cellar door of Lillypilly Estate Wines nestled behind three superb examples of the native tree from which the winery takes its name. Opened in 1982, the family owned, single vineyard boutique winery welcomes visitors from across Australia and around the world. All fruit is sourced from their own vineyard and the wine is produced and bottled on site. The friendly cellar door showcases the full range of Lillypilly wines, from classic whites and reds, to award-winning dessert wines and unique blends, Tramillon® and Red Velvet®. 47 Lillypilly Rd, Leeton Open Monday to Saturday 10am – 5pm, Sunday by appointment Visit the Lillypilly Estate Wines website:
MCWILLIAM’S WINES Nestled amid the vines and an idyllic garden setting, McWilliam’s Hanwood Estate cellar door brings the rich history of the winery and region to life through its expressive wines. The friendly and knowledgeable staff share what makes the Riverina perfect for the creation of award-winning wines. Taste your way through an array of varietals and see how this family estate has become an icon of Australian wine. Relax with a picnic on the sprawling lawns, take a tour, private or group tasting, or enjoy a delicious food platter of local produce. Jack McWilliam Rd, Hanwood Open Wednesday to Saturday 10am – 4pm, Monday to Tuesday by appointment only Visit the McWilliam’s Wines website:
YARRAN WINES Located just 1.7km north of Yenda, the Yarran Wines cellar door is set within the vineyard with panoramic views over the vines and sweeping up to the Cocoparra National Park ranges. They offer a great range of red and white varieties including Sparkling, Sauvignon Blanc, Chardonnay, Cabernet, Shiraz and Merlot, plus some interesting alternative reds such as Petit Verdot and Durif. The surrounding countryside provides a picturesque backdrop for a unique tasting experience and you’re very welcome to enjoy a picnic lunch on the balcony. Myall Park Rd, Yenda Open Monday to Saturday 10am – 5pm Visit the Yarran Wines website:   RIVERINA WINERY MAP Planning a trip to the Riverina? Download our interactive Riverina winery map. To save on your broswer or device, click here .  
Wine Faults
Wine is a living thing and like all living things, unfortunately, faults can occur. There is a big difference between just not liking a wine and a wine having an imperfection, so here are the major faults to look out for:   Cork Taint Trichloroanisole (TCA) Trichloroanisole, or cork taint, is caused by moulds growing on cork coming into contact with chemicals used in disinfectants. It finds its way into the wine usually through cork, but it can also come from barrels the wine has been made in, or from within the winery. It causes the wine to take on a dank musty and mouldy odour that can be slight or great and smells like wet dog, wet newspaper or cardboard.   Oxidised Oxidisation is the most common wine fault. Like metal, too much oxygen can ruin a wine. It causes the wine to lose its freshness in the glass and on the palate resulting in white wines that become much darker and reds that turn to a brick or brown colour. Oxidised wines can give off aromas that range from dull to cardboard and straw, and all the way to stewed fruits.   Brettanomyces (Brett) Commonly referred to as Brett, Brettanomyces is a naturally occurring yeast that when present in wine imparts a distinctive aroma and flavour. If a wine is affected by Brett it takes on aromas of barnyard, band aids, rotten meat, gas or a burnt smell. It can often be hard to detect and some wines are more susceptible than others. It will shorten the flavour length of the wine and can cause a metallic taste.   Reduction Reduction in wine is the opposite of oxidisation, meaning that the wine hasn’t had enough oxygen exposure. It can result in a sulphur-like smell, burnt rubber or rotten eggs. Unlike some other faults, reduction can be corrected by simply aerating the wine with the unpleasant aroma ‘blowing off’.   Volatile Acidity (VA) Volatile acidity or VA naturally occurs in wine when bacteria creates acetic acid. Wines affected will smell of vinegar or acetone, similar to that of nail varnish remover.   Tartrates Tartrates naturally occur in wine when potassium and tartaric acid combine to form crystals. They are most often detected as clear crystals floating in the wine or stuck to the cork. Tartrates are harmless and won’t affect the aroma, taste or quality of the wine and are easily removed with filtering or decanting.   Cooked A wine is described as cooked when it has it has been subjected to high temperatures and  begins to spoil producing stewed aromas and flavours. The smell of a cooked wine is often likened to over-brewed tea.   At Wine Selectors every wine is tasted and assessed by our Tasting Panel which is made up of industry experts – winemakers, wine show judges and wine educators. Each and every wine is put through a stringent tasting process and only wines that receive a Bronze medal score (15.5+ out of 20) are selected, meaning only the wines that our Tasting Panel love make it to you.   Every bottle comes with a satisfaction guarantee and should you ever detect a fault in any of our wines, please contact our Customer Service Team on 1300 303 307. 

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Pacific Reef Fisheries Best of the Best RAS President's Medal
Words by Words Ed Halmagyi on 12 Jan 2017
Winner of the prestigious NSW Royal agricultural society president's medal, pacific reef fisheries are revolutionising aquaculture one luscious Cobia at a time. The rich alluvial plains that straddle Queensland's Burdekin River on the Whitsunday Coast are some of Australia's best agricultural land. Tomatoes, melons, capsicums and more find their way to markets all over the nation from here. But as the river nears the coast, salt-tinged air from the Coral Sea takes hold, making vegetable production less viable. Yet at Alva Beach an extraordinary story in Australian farming is unfolding. Nestled on the edge of the ocean, a vast series of deep 100m2 pools are laid out, each one teeming with life; swirling masses move below the surface, seen only by the way the water wrinkles in the sunlight. This unique farm is home to some of Australia's best seafood, for in these ponds, Pacific Reef Fisheries breed delicious tiger prawns, and one of the world's most impressive fish - the cobia. TROPICAL ORIGINS Australians usually refer to cobia as 'black kingfish', but this is misleading for the fish is actually a relative of remora, those sucker-fish seen attached to sharks in documentaries. Native to the world's tropical waters, it has an oil-rich pearl-white flesh, prized by chefs because that lush oil does not leach out when cooked - distinguishing cobia from other species. Cobia is also well-adapted to aquaculture, and the Alva Beach joint venture between  Pacific Reef Fisheries  and the Queensland Department of Primary Industries produces fish of unrivalled quality, plus the commercial, social and environmental standards under which it operates are world leading. For these reasons, Pacific Reef Fisheries was the recipient of the 2015 President's Medal from the NSW Royal Agricultural Society , Australia's top award for excellence in food. CONQUERING AQUACULTURE Two big challenges for aquaculture are inputs and outputs - feed and wastewater. Traditionally fishmeal has been made from vast quantities of trawled target species like pilchards and anchovies. While these fish are not currently under threat, that system is unsustainable as a growing aquaculture market will eventually pressure stock numbers. To this end, Pacific Reef are working with the CSIRO and other Australian businesses to replace wild fish with farmed sources. The effect is to create a positive net fish benefit - more fish come out than go in. As the fish are farmed in on-land ponds, as opposed to traditional sea cages, the quantity of feed input is more easily controlled, resulting in less waste and the elimination of localised pollution. Output water from the ponds can also be a problem, as it becomes nutrient-rich in a way that should not be simply returned to the ocean. To ensure it is as near to pure seawater as possible when it reaches the Coral Sea, the waste is filtered, then discharged through a purpose-planted mangrove system, enabling a second stage of filtration. It's an investment not only in the environment, but also in the business's commercial longevity. THE PRESIDENT'S MEDAL The RAS of NSW President's Medal recognises excellence in Australian produce. The 'best of the best' food and beverages from the Sydney Royal shows are nominated for the President's Medal. Finalists undergo a triple bottom line audit to assess social, economic and environmental impacts - making the President's Medal the most prestigious in the country. Find out more about the  President's medal in this recent article   ED HALMAGYI'S PAN-ROASTED COBIA WITH GARDEN PEAS AND OLIVES RECIPE
The taste of the Adelaide Hills
Words by Mark Hughes on 18 Jul 2017
We traipsed around the Adelaide Hills to discover the most divine food offerings in this picturesque wine region. Just 20 minutes drive from the centre of Adelaide you find yourself in the Adelaide Hills. The ascent from the city is 700 metres, making this a cool climate wine region boasting a range of award-winning wines such as  Pinot Noir ,  Chardonnay  and  Sparkling , as well as elegant  Shiraz , while it is arguably the home of  Australian Sauvignon Blanc . Alongside impressive wines, the  Adelaide Hills  has an array of sumptuous dining offerings. Here are some of the highlights recommended to me by locals during a recent trip to the region. CRAFERS The first village you come to in the Hills along the M1 from Adelaide is Crafers, and it is where you'll find the recently renovated Crafers Hotel. Retaining the 1830s heritage of the original structure, it offers a pub feel with a contemporary dining experience with dishes like beouf bourguignon and duck confit sitting alongside gourmet burgers. There's a range of craft beers on tap, but it is the wine list, or more appropriately, the wine cellar, that is something to truly behold. With an extensive range of local wines and South Australian gems, there's also some hard-to-find wines from Bordeaux and Burgundy. With boutique accommodation on site, you could be excused if you called in for lunch, but ended staying for the night. Crafers Hotel, 8 Main st, Crafers. Just up Mount Lofty Summit Road, is Mount Lofty House and the serious new addition to the Hills dining scene - Hardy's Verandah. A recent renovation has seen the long closed-in verandah opened up to become an exquisite dining space with breath-taking views across the Piccadilly Valley. The degustation menu from chef Wayne Brown is edgy and bold with a Japanese focus to local produce and a scintillating wine list curated by sommelier Patrick White. Hardy's Verandah 74 Mount Lofty Summit Rd, Crafers. SUMMERTOWN AND URAIDLA Follow Mount Lofty Summit Road and just a few enjoyable twists and turns up the hill you'll find yourself a culinary world away from Crafers at the Summertown Aristologist. This much-talked about venue is the collaboration of Aaron Fenwick, the former general manager at Restaurant Orana and winemakers Anton van Klopper (Lucy Margaux) and Jasper Button (Commone of Buttons). Housed in a former butcher shop, the vibe embodies a communal epicurean feel. Produce is sought from the kitchen garden or the community of farmers, while artisan bread is baked on premise. There is no set menu as the chef of the day chooses from what's available, but think grazing plates such as buckwheat, kombu and beets or artichoke, whey and ricotta matched with natural wines sourced primarily from the nearby Basket Range sub-region. Friday, Saturday and Sundays for breakfast, lunch and dinner. Summertown Aristologist, 1097 Greenhill road, Summertown . Keep the communal vibe going and follow Greenhill Road down into Uraidla, where winemaker of the moment, Taras Ochota from Ochota Barrels, has teamed up with a couple of mates to open Lost in a Forest - a wood oven/wine lounge in the beautifully remodelled St Stephens Anglican Church. Marco Pierre White called these 'the best pizzas he's ever eaten' courtesy of chef Nick Filsell's intriguing offerings such as cider braised pulled pork pizza with pickled vegetables, mozzarella and pork crackle, topped with housemade sriracha mayo. The bar features wines from nine Basket Range producers, as well as a range of exotic spirits. Lost in a Forest, 1203 Greenhill Rd, Uraidla. STIRLING If in Crafers you decided to get back on the M1 further into the Hills just a few minutes' drive you'll see the turn off for the impossibly beautiful town of Stirling. Its tree-lined main street features boutique shops and a number of cool eateries including The Locavore. As the name suggests, this intimate venue adheres to the 100 mile rule with all produce and wine sourced locally and used thoughtfully in Modern Australian tapas style offerings. The Locavore, 49 Mount Barker Rd, Stirling . Just down the road is the Stirling Hotel, a beautifully renovated pub with a fine dining bistro, grill and pizza bar. Not quite the level of a gastro pub, the food is wholesome and hearty with a substantial wine list. But the highlight is its Cellar & Patisserie. Located in separate premises behind the hotel, it serves a range of mouth-watering pastries, pies and breads and coffee from five different roasters. Stirling Hotel, 52 Mount Barker Rd, Stirling . BRIDGEWATER Just a few clicks up the M1 from Stirling (or along the more scenic route through Aldgate) you'll find an icon of the Adelaide Hills dining scene, the Bridgewater Mill. The former 1860s flour mill was turned into a fine dining restaurant in 1986 by wine industry legends Brian Croser and Len Evans. A few years ago, Seppeltsfield's Warren Randall bought the venue and gave it a major overhaul including a new wine bar and extending the outdoor deck. Local Hills chef Zac Ronayne delivers delicious seasonal offerings enjoyed by the fire in winter, or on the deck overlooking the huge working wheel in the summer. Bridgewater Mill, 386 Mount Barker Rd, Bridgewater . HAHNDORF The main strip of the historic village of Hahndorf is very touristy and you can find any number of German-inspired pubs where you can eat your weight in bratwurst, but there are two gems in Main Road as well. The Seasonal Garden Café celebrates local produce delivered as delicious wholesome meals such as salads, slow-roasted lamb as well as vegetarian options. Be sure to check out the delightful and relaxing kitchen garden out the back. Seasonal Garden Cafe, 79 Main Rd, Hahndorf Satisfy your sweet tooth at Chocolate @ Number 5. Famed for its waffles and exotic hot chocolates, there's also a range of decadent desserts, chocolate truffles and pralines and coffee sourced from a small batch roastery. Chocolate @ Number 5, 5 Main Rd, Hahndorf. Pay a visit to the iconic Beerenberg farm shop before taking the Balhannah Road north to the The Lane Vineyard and Restaurant, where you are greeted with sweeping views across the region. Chef James Brinklow has created delicious seasonal recipes and also offers the Lane Kitchen's Chef's Table experience - scores of dishes matched with wine across an indulgent three hour sitting. The Lane Vineyard and Restaurant, 5 Ravenswood Lane, Hahndorf . WOODSIDE Woodside Cheese features on many menus around the Hills. Being so close, take the Onkaparinga Valley Road and see artisan cheesemaker Kris Lloyd, winner of over 100 awards, including a Super Gold at the 2016 World Cheese Awards for her Anthill - a fresh goat cheese encrusted with green ants - she's been experimenting with a variation that includes lemon myrtle, as well as doing the country's first raw milk cheese. An innovator in the industry, she is a must-visit in the Adelaide Hills. Woodside Cheese Wrights, 22 Henry St, Woodside . A bit further along Onkaparinga Valley Road you'll find Bird in Hand winery. Everything about this place is impressive. Picturesque vineyards, incredible artwork and a top class restaurant, The Gallery. Carlos Astudillo has recently taken over as Chef de Cuisine and has introduced a farm-to-table rotation of dishes with produce sourced directly from local growers and Bird in Hand's kitchen garden. Open every day for lunch, take on one of the two lunchtime dining experiences, Signature Flight, a share-style menu or the more immersive Joy Flight - an exciting seasonal culinary journey that unfolds over three delectable hours, best enjoyed with matching Bird in Hand wines, of course. The Gallery, Corner of Bird in Hand & Pfeiffer Roads, Woodside . Another winery with a stellar restaurant is Howard Vineyard just 10 minutes drive back up the hill to Narnie.  MasterChef  alumni Heather Day has taken over the reins at the recently renovated Clover Restaurant and she's serving up some of the exotic, fresh flavours of Vietnam, Cambodia, Thailand and China. The venue hosts acoustic Sunday Sessions and the lush green lawn outside the cellar door is the perfect spot to soak up some cool musical vibes and feast on Heather's delicious Asian dishes. Clover Restaurant, Howard Vineyard 53 Bald Hills Road, Nairne . VERDUN If you follow the signs from Woodside  back to Adelaide, you'll pass through Verdun, where there are three final additions to your Hills culinary journey. The Stanley Bridge Hotel is still an 'old school' pub, with a 1970s carpet and undulating floor. And that's its charm. With its cosy inside dining with dishes such as mushroom gnocchi and marinara linguine, it is finding favour with the hip crowds on the weekend who kick on out the back on the petanque rink and frequent the caravan-cum-bar. Stanley Bridge Tavern 41 Onkaparinga Valley Rd, Verdun . Only a couple of hundred metres up the road is the Walk the Talk Café. Housed in the old Verdun Post Office (locals still pop in to get their mail) chef/caterer Ali Seedsman and her partner Russell Marchant have opened a funky but unpretentious café. Ali's stellar pedigree (Bayswater Brasserie, Bathers Pavilion, Magill Estate) is evident on the menu - simple but sumptuous shared plates and housemade cakes and pastries. Walk the Talk Café, 25 Onkaparinga Valley Rd, Verdun . Still in Verdun, just before you get back on the M1 back to Adelaide, swing up the hill to Maximilian's, acknowledged as one of the best regional restaurants in the state. Casual shared plates, a la carte and chef's degustation journeys matched with wines from the on-site Sidewood Cellar Door. The venue also offers gorgeous views across the lake and vineyard. Maximilian's Restaurant 15 Onkaparinga Valley Rd, Verdun .
The Top 5 BYO Restaurants in Sydney
Words by Ben Hallinan & Patrick Haddock on 27 Mar 2017
Here are the best BYO restaurants in Sydney and the wines you should bring along with you. GOLDEN CENTURY Not only does this Chinatown landmark have a stellar list, but they also allow you to bring top Pinot to pair with duck. Open till 2 am. Recommended Wine: Aromatic dry whites like  Gewürztraminer  or  Riesling  are a great match for Chinese cuisine. However, why not try a savoury low tannin red like a Yarra Valley  Pinot Noir  or Hunter Valley  Shiraz , which match perfectly with duck and sweet pork dishes. Corkage: $8 per person 393-399 Sussex St, Sydney Visit the Golden Century website SEAN’S PANAROMA
A Bondi institution where two hatted food can be easily paired with your perennial favourites. Recommended Wine:  Vermentino ,  Pinot Grigio or  Sauvignon Blanc  match perfectly with the Mediterranean inspired menu and seaside setting. But, if your main targets on the menu are their fresh seafood dishes, then  Semillon  is the classic seafood match. For red wine purists, an excellent  GSM or  Merlot is a good option. Corkage: $25 per bottle 270 Campbell Parade, Bondi Beach Visit Sean’s Panaroma website TETSUYA’S
Still the original temple of gastronomy that allows you to bring favoured and special bottles. Recommended Wine: Crisp, dry whites such as an off-dry  Riesling ,  Gewürztraminer  or Semillon match perfectly with the French inspired, Japanese cuisine on offer. Tetsuya’s is one of Sydney’s top foodie destinations, so don’t be afraid to bring out the big guns with that aged bottle of  Tyrrell’s Vat 1 Semillon  you’ve been saving. Corkage: BYO by prior arrangement at the time of booking. $30 for the first bottle, $45 for subsequent bottles. 529 Kent St, Sydney Visit the Tetsuya’s website BAR REGGIO
Possibly the cheapest yet well loved BYO in Sydney where industry folk pair Grand Cru Burgundy with pizza. Recommended Wine: When thinking of Italian food and wine, always consider ‘what grows together, goes together’. That means  Sangiovese ,  Nebbiolo , Montepulciano and Nero d’Avola for reds and  Vermentino , Fiano or  Pinot Grigio  for whites. Corkage: $2.50 per person 135 Crown St, Darlinghurst Visit Bar Reggio website ONE PENNY RED
Offers superb modern Australian food, and once a month they tailor a four-course dinner to match wines from your cellar. Recommended Wine: A savoury  Tempranillo  would be a good choice. But, just bring that special bottle you’ve been saving and see what the chefs come up with. Corkage: $80 per person inclusive of BYO and 4 course custom menu. Minimum 4 people. Last Tuesday of every month. Bookings essential 2 Moonbie St, Summer Hill Find out more about the One Penny Red raid your cellar door dinners
Two Blues Sauvignon Blanc 2014
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