Style Melbourne

Now Open | St. Hotel | St Kilda

St. Hotel

Way back when I was a wee budding scribe one of my first assignments for (the fab yet now defunct) Drink Magazine was profiling The Saint. The heritage building was once a bank and the vaults remained. But my how times have changed. The space within the familiar heritage façade

Introducing Ochre

Ochre Cognac style aged spirit by Bass & Flinders

The Mornington Peninsula’s Bass & Flinders Distillery have just released the debut vintage of what they are dubbing Australia’s first Cognac-style aged spirit (as with sparkling from Champagne, spirits from outside the French locality can’t technically be referred to as Cognac). It goes by the evocatively apt name of “Ochre“.

2015 Trend: Clean Cocktails?

Park Hyatt Melbourne's Crisp Cocktails and Fresh Cuisine for MFWF 2015

I hesitate to qualify any drink with less than three ingredients (excluding the garnish) a “cocktail” but there’s still something appealing about the simplicity of Moet-Hennessy ambassador Mick Formosa’s concoctions at Park Hyatt’s recent Melbourne Food & Wine Festival event ‘Crisp Cocktails & Fresh Cuisine’. Served up alongside a seafood-heavy menu

Australian Distilled Spirits Awards 2015

Australian Distilled Spirits Awards 2015

From the why did it take us so long files: the Australian Distilled Spirits Awards have held their inaugural ceremony. Over 100 entries underwent a blind judging (tough gig) by experts including those from bars such as Whisky + Alement, Bad Frankie, Gin Palace and Lui Bar alongside magazine editors, brand ambassadors and

Introducing Smoothbeard Mead

Smoothbeard Mead

When you’re sick of sav blanc, totally over cider and not in the mood for beer, your “new” alternative might come from the long, long ago. Angus Smibert is on a mission to make mead happen. His mead company Smoothbeard is barely a month old (having just launched after over

Now Open | Entrecôte | South Yarra


Have you been to visit the tres chic Entrecôte yet? The main focus of the new French eatery is to serve up steakfrites (in this instance Hopkins River porterhouse with french fries) but there is much to tempt we barflies too. Aside from the gorgeous old building lovingly revamped by

Make mine a…Ginger Ginger

ruyi's ginger ginger cocktail

There’s more than just fried rice fit for an emperor (seriously, it’s that good) at modern Chinese eatery Ruyi. There’s a short but sweet offering of cocktails infused with Asian flavours of lychee, lemongrass and green tea too. After just over a year in business, I hear welcome rumours that Ruyi’s

Now Open | 400 Gradi Cicchetti | Brunswick

In keeping with the trend of opening “diffusion” restaurant spaces, 400 Gradi’s Johnny di Franceso has opened his Venetian 400 Gradi Cicchetti late last year, right next door to the original on the Brunswick end of Lygon. For the unfamiliar, a cicchetti bar is basically the Italian version of a tapas

Make mine a…Henry Thoreau

Fred Siggins for Wine Republic

Created by bartender Fred Siggins of Black Pearl from Wine Republic’s craft spirits collection, this drink is named after American writer and philosopher Henry David Thoreau but I can’t guarantee drinking it will make you any more cerebral. You may want to skip dessert for this (or have both, I

The 12 Drinks of Christmas

At Misty bar

It’s beginning to look a lot like…cocktails. Hopefully your jingle bells are well and truly on by now. If not, here are 12 of the best Christmas cocktails around Melbourne and where to find them. The Magic Pudding at Misty Hennessey VS Cognac. Pedro Ximenez, Falernum, Chartuese They say the