Food & Beverage

“If I drank a bottle of wine every day/night it would take me about 19.5 years to drink everything in my cellar, Pinot Noirs from 24 wine regions outside Australia, Chardonnay from 19 wine regions outside Australia, wine from 58 different AOCs in France, collecting since I was 18” – Professor Michael Milgate If [...]

"Frankland River is arguably the epicentre of Great Southern shiraz, the Riversdale Vineyard always in the frame. There is a combination of blackberry, pepper, spice and red liquorice, classy tannins underwriting the longevity of a very good wine." James Halliday Want to impress your oenophile in-laws? Go with our recommendation. As Halliday mentioned, wines [...]

Great food is always available in your Members Bar & Dining Room. Hot, Cold, Warm, Mild – Perfect for any weather. Whilst Spaghetti Bolognese is unofficially the Italian nation’s favourite dinner, where does your humble Italian venture for an uplift, a treat and possibly some old fashioned showing off? Ragu. The perfect ragu should [...]

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. [...]