In its early days, Annata was a small wine bar with a seasonal menu. John Bligh, a sommelier and former tech industry executive, took charge of the restaurant in 2020 and expanded it, both conceptually with a larger menu and wine list, and physically with a move to the former Petermen space.

At its new digs, Annata’s focus remains on wine – the list sits at more than 200 bottles, with around 40 available by the glass or carafe. The menu is expansive and covers most major regions and varietals. Dishes change with the seasons and are built around available produce. Mains are typically from the grill and from dry-aged pork neck and Wagyu cuts, through to king prawns and other seafood plates. They can be had à la carte, or as part of a regularly changing set menu.

The restaurant runs regular wine tastings, degustation events and even invites diners in its membership program to have input on menu development. Participants try experimental or upcoming dishes and can offer feedback to the executive chef in a casual setting.