From the outside, the National Wine Centre building was designed to resemble an oak wine barrel. Wine isn’t actually made on site, but it is showcased and supplied for events, and served at the Wined bar.

The bar features a self-serve dispensing system. Pickup a preloaded credit card at the counter, then use it to pour samples of local and interstate drops.

Boutique wineries are favoured for showcase but the classics, such as Penfolds Grange, are still included in the 120 bottles on pour. Options are rotated from the open basement cellar, which houses some 12,000 bottles (with room for a total of 38,000).

The kitchen at the Wined bar is run by Polish chef Judyta Slupnicki, who has refined her home cuisine to suit the Australian palate. Options such as lachshinken (cured pork loin) and csabai (Hungarian pepperoni) are available on charcuterie boards, alongside local cheeses from Woodside. A rotating seasonal menu with share plates is also on offer for a more substantial meal, and there’s a “let us feed you” option.

Wander upstairs to take a self-guided tour of all things wine, from a wall of grape varietals to the rules of barrelling. Scented displays will lead your nose toward a better understanding of everyone’s favourite grape drink.

Six function rooms cater for groups of 10 to 1000 people and smaller gatherings can be booked at the Wined bar.