Food & Beverage

Australian wines were not known for cool climate. You probably remember the heavy shiraz and super oaky chardonnay that were highly sought after in the 80s & 90s. But one simply needs to look at the success of Tasmanian wines over the last few decades. Like many regions, Tasmania has moved away from producing [...]

This MarTeaNi is the perfect dedication to honour the one year passing of the late Queen Elizabeth II. James Bond and his infamous 1962 ‘Dry Martini, shaken not stirred’ is as iconic as it is classic. Our team have added dimensions of aroma and flavour to create a more complex and astoundingly British martini [...]

In 1693, monk and cellar master Pierre Pérignon invented (or rather discovered by chance) champagne. He was born in 1638 and, at his baptism, they couldn't toast with champagne to celebrate, because there wasn't any. Dom would come to him later because it is a sort of title given in France to some Ecclesiastes. [...]

There is a new beast in town. Not just any beast whisky but whisky made in bear country, where mountains move thunder, forests come alive, and the whisky is aged in repurposed shipping containers and exposed to the elements in the Canadian wilderness. For our September whisky of the month, Tattersalls is mashing up the Bearface Triple [...]

Picture the experience of sinking your teeth into a meticulously prepared slice of exquisitely marbled Black Angus beef. Envision the symphony of flavours, the sumptuous mouthfeel, the succulence, and the tenderness that can only be found in the finest Black Angus cuts. This is the embodiment of Black Onyx. For the upcoming week, our [...]

Vine age has added to the ageing ability of warm climate Shiraz. Warm climate styles have turned the world's impression of Australian shiraz on its head because they have realised that matured wines also age better in this climate due to the wine's structure, now able to tell a story bursting with regional characters. [...]

Quail has a reputation as a fussy dish. Due to its incredibly rich flavours, more farms across the country are raising quality quail — much of it organic and free-range. Currently available for lunch in the Dining Room, our Deboned Quail with goat's curd, Shimeji mushrooms and port, is drenched in an orange zest-thyme-black [...]

What’s Whisky Club? $ 100 for 10 whiskies. But also, an educational journey for all, that will take you around the world (of whiskies). Bruichladdich Distillery is a small operation in Islay that punches above its weight. Originally a producer of non-peated whiskies only, it has since bottled up some of the world's best-peated [...]

Like most things, the beauty of the French language makes all things sound better. Sauvignon Blanc must be the most self-effacing of wines. Chardonnay has centre stage while Riesling is the most respected of all whites. Sometimes an alias makes all the difference, from Pelé (Edson Arantes do Nascimento) to Jimmy Choo (Zhou [...]

The Clover Club, a timeless cocktail with its origins dating back to the late 1800s, remains just as popular as any modern trend. Beyond its alluring appearance, this gin sour holds a lot more depth and character. In 1880, a casual dinner gathering of 15 newspapermen revealed the social advantages of their association. They [...]