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

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All the way from the United Kingdom, Scout’s Matthew Whiley will be foraging the Australian landscape and oceans to bring you snacks and drinks that underpin the Scouts menu and philosophy of their unique London bar.

With a focus on minimal waste to ensure it’s a conscious, sustainable operation that shouts from the rooftop about the incredible produce from the British Isles.

The Scout menu changes daily adapting to seasonal produce from foragers, farmers and growers alike. From foraged ingredients to house ferments to a zero waste food offering, Scout celebrates Great British produce with inventive cocktails. Try their unique offerings in the Wine Room kitchen at The Dolphin, hosted by James Hird and Monty Koludrovic.

A menu of Plates and Glasses $5-$7 / 5-7pm
Drinks – Matt Whiley (Scout, London)
Food – Monty Koludrovic & Tom Deadman
Wine – James Hird, Marie-Sophie Canto

“…Hey, is this really the bar with the high concept, left of centre drinks?… It doesn’t feel like the kind of place where the menu changes daily according to what’s in season, it doesn’t feel like the place where you’ll find drinks made from foraged ingredients. It’s more fun than we’ve been led to believe those sorts of bars are. For our money, it’s one of the best bars in the world right now”

– Australian Bartender.


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Snack from our SEA tasting flight • Samphire, Sea Kale, Sea Fennel, Ricotta, Pine Salt • #bestbars #cocktails #shoreditch

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