New to the pouring list this week - super delicious Rosé from @bondarwines. This delightful drop is bright, fresh & bone dry. Loads of fruit - cranberry, pomegranate, watermelon, with a beautifully perfumed nose. Chalky, talc-like tannins round out each sip with length and purity. This has summer written all over it!
Our famous cheese toastie is just oozing with goodness 😍 We are open for brunch each and every weekend, 10-2, serving up this cheese bomb + all your brunch favourites.
Last chance to order your Cella Christmas Hamper! They make for a perfect gift for the discerning foodie, or to indulge yourself with a little bit of luxury. Both are available for $49. Please send us an email no later than Monday 11th December to order your hamper. Our meat hamper is for the meat lovers out there, featuring the best bacon we've ever had! This hamper comes with @pialligoestate_smokehouse Smoked Bacon, Pork Sausages with Chili & Fennel, Bacon Jam, 2 x Wild Boar Salami and a Cacciatore. Our cheese hamper comes with @onkaparingacreamery Brie, 10 month aged Gouda, Mawson Heritage Shropshire style Blue, @conservascuca Anchovies & @minervacannedfish Tuna.
You're invited to dine with us for the last time in 2017! We'll be taking a short break over the Christmas and New Year period, so on our last day of 2017, 22nd of December, we will be hosting Cella's Last Supper - your last chance to indulge in all things food, wine & cheese until the new year. In addition to our regular evening fair, we are offering a selection of our favourite dishes from the menu, with a glass of wine or beer included, for $40. Please send us an email to make a reservation, only a few tables left! We wish everyone a happy festive season, and we'll see you in 2018!
Tap changes left, right and centre last week! On tap this week - 1. @williesmithscider Traditional Apple Cider (TAS) 5.1% 2. @akashabrew Tradewind Lager (SYD) 4.4% 3. @lasirenebrewing Urban Farmhouse Pale Ale (VIC) 5.2% 4. @akashabrew Hopsmith IPA (SYD) 7.2% 5. @brunyislandcheese Whey Stout (TAS) 5.8% 6. @akashabrew New England IPA (SYD) 6.8% 7. @waywardbrewing Sourpuss Raspberry Berliner Weisse (SYD) 3.8% 8. @twometretall Sparkling Mead (TAS) 6.6%
Nestled high-up in the midst of the Ortler mountain range comes the Puni Distillery - Italy's first whisky distillery. The project began back in 2012 when the hand-made copper pot stills were fired up for the first time. After a little more than three years of cask maturation the first uniquely Italian whiskies were released. The two expressions we are loving right now are Nova & Alba. Alba is all about the harmonious combination of the rich & fruity flavours of Italy and the distinctive smoky character of Islay whisky. This whisky spends its youth in Sicilian Marsala casks, before finishing in hand selected Islay whisky barrels. Dark fruit and cloves, dry with a lingering peaty finish. Nova is a pure expression of the new Puni approach to distilling, matured in American and European white oak barrels for three years. Delicate, gentle fruits, with a subtle honey sweetness.
Friday afternoons like this are built for rosé! We are just in love with this Pinot Noir/Gris from @vinteloper. Bring on the summer! 😎 AND it's Aperitivo Friday Five $5 plates 4-6pm
Our second Cella Christmas hamper is for the meat lovers out there, featuring the best bacon we've ever had! This hamper comes with @pialligoestate_smokehouse Smoked Bacon, Pork Sausages with Chili & Fennel, Bacon Jam, 2 x Wild Boar Salami and a Cacciatore. Available at the bar (pre order only) for $49 🎉
'Natural' is the latest buzzword in the world of wine. But what does it mean for a wine to be natural? When wine was first made 8000 years ago, there was no packet yeasts, vitamins, enzymes, reverse osmosis, powdered tannin, or added acid. The wines of this age were simple - crushed grapes that fermented into wine. The natural wine movement aims to produce wines in a pure form, against the grain of the industrialised industry viticulture has turned into. They are about low intervention in the vineyard and winery. They are made with chemical-free fruit, they are hand picked and hand made, there are no additions of sugar, yeast or bacteria, and they have minimal or no fining, filtration & sulphites. They are a true representation of what a vineyard in a particular year tastes like. On Thursday 14th December we will be pouring a selection of our list that we think showcases some of the best natural wines in the country. These wines are vibrant and alive, with diverse personalities full of emotion. We will talk you through why we chose these wines, and help guide you to choose the right wine for you. Please send us an email to email@example.com to make a table reservation.
What a way to start a Sunday! We're serving up our much loved brunch fare every weekend from 10 till 2 😀
What a way to start the weekend! Beautiful weather and amazing farmhouse beers from @lasirenebrewing. Costa Nikias, owner and brewer from La Sirène will be joining us tonight @ 8pm to talk all things beer and brewing. We are lucky enough to be the first venue in NSW to have a taste of his newest beer - Cuvée De Bois Wild Ale. It began life as a farmhouse ale co fermented with free run Chardonnay and left to naturally sour. It was then blended back with 2013 & 2014 saison and bottled, where it has matured for the last 8 months until release. To top it all off it's Aperitivo Friday! FIVE $5 plates, 4-6pm
Just tapped this cracker of a beer from @akashabrew - their New England IPA. I think I'm in love 😍 New England IPAs are an emerging style that take a radical departure from classic West Coast brews. 'The Haze Craze' is driven by brewers producing beers driven by yeast choice and a dry-hopping regime that selects hops celebrated for their flavour and aroma rather than bitterness. The end result might look like a milkshake, traditionally a signal of poor and lazy brewing practices, but it tastes like a smooth, creamy, tropical breakfast juice! Thick, big, super juicy, low bitterness, hoppy goodness!