APERITIVO HOUR IN THE DOLPHIN WINE ROOM

EVERY SUNDAY – THURSDAY, 5PM-7PM, $5-$7

Aperitivo Hour has been at the very heart of the Wine Room since the inception of the hotel just over a year ago. The concept has been based on Maurice’s experience and groundbreaking work at The Melbourne Wine Room in The George Hotel in Melbourne, which is to build a place of quality service, impeccable product and in as many words circle back to what ‘real hospitality’ is.

In its simplest form, the concept is very well priced drinks and delicious plates of super-value snacks from Sunday to Thursday, 5-7pm priced at a super-reasonable $5-7.

Executive Chef Monty Koludrovic and Wine Director James Hird have set out to create a space where, chefs who are friends, visiting winemakers or importers who are family, can drop by and taste with staff and customers alike. It is a meeting place, a place where friends and the wider community can come to catch up and engage in what they love with the creators of what they love.

The concept aims to be a place of creativity, providing access to some of Australia’s and the world’s most renowned chefs, wine makers and restaurateurs. Aperitivo Hour is about having a drink with friends and trying dishes from chefs and winemakers that ordinarily would be less accessible in a casual setting.

#bottlenosebros #twr5to7

Up Next...

Delfino Aperitivo #45 – Hiroyuki SATO.
はっこく Hakkoku はっこく restaurant, Tokyo.
Sunday 19th, 5-7pm.
Proudly supported by KIRIN.

Please note this event will be operated on a walk-in until sold out basis.

Internationally acclaimed Chef Hiroyuki Sato of はっこく Hakkoku restaurant, Tokyo joins us for a once in a lifetime Aperitivo.

Having opened his new restaurant in February in the sushi Mecca of Ginza, Hakkoku, like its predecessor has seen a meteoric rise amongst the famously tough Japanese food public and media with his aim to push sushi to the next level. Closing his previous restaurant, Sushi Tokami towards the end of 2017, a mere five years after opening its doors, the legendary basement level Sushiya earnt three Michelin stars in its short five years, and equally for Sato – much praise for pushing the standard sushi envelope both domestically and abroad.

The restaurant’s name, Hakkoku, is a play on the words ‘black’ and ‘white’, a reminder of how all contrasting forces exist to complement one another. Whether it be sushi and rice or customer and chef, the opposite relationships create harmony, balance and unity.

We’re VERY lucky to have Hiroyuki gracing our Wine Room kitchen for 2 full hours of powerful Ōsentikku Japanese cuisine. Come taste what makes his sushi techniques differ from the rest.

This is not to be missed!

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