There’s a prosaic quality to the name Beaconsfield Wine Bar, but this isn’t some colour-by-numbers watering hole. Owner Matt Sharples ( Madalena’s ) thought long and hard about making it a destination for all. So the broad drinks offering takes in everything – from blue-chip wines to big-night-out champagne and thoughtfully chosen non-alcoholic options.

The by-the-glass options include snappily priced Australian fizz, gluggable Adelaide Hills gamay and Margaret River rosé. There are also straight-shooting cocktails – Negronis, Saison vermouth and soda – while teetotallers, designated drivers and those spacing their drinks can rehydrate on Cielo sodas, Mischief Brew softies, Seedlip and tonics, and other non-alc pleasures.

Foodwise, it stays faithful to the French cave a vin model with cheese, charcuterie and tinned seafood. The menu also includes “cheesy crisps”, a cacio e pepe-inspired snack that sees potato chips showered with an unholy amount of shaved pecorino and pepper. (Sharples, who did a stint in Adelaide with well-known chef Andre Ursini ) says it came from legendary Adelaide wine bar, Hellbound.) Baked goods from friends at Teeter and Hunter Bread are also on the menu.