Wine importers Tom Sheer and James Audas named their Byron Bay bar after an old friend of theirs. It may have won plaudits for its wine list and innovative menu but all they want you to feel is like you’re an old friend too.
The duo has assembled an impressive range of mainly European, minimal intervention wines, and Chef Ollie Wong-Hee (formerly of Sydney institutions Sixpenny and Ester) prepares playful and cuisine-mixing snack-sized accompaniments, matching the food to wine rather than the other way around. While the sound system delivers disco, soul and afrobeat.
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