The upstairs bar at The Winery has always been a place of quirk and sophistication, filled with antique and mismatched heavy furniture pieces. This summer the team has taken it a step further with the introduction of The Champagne Room.
“Everyone loves champagne,” says Paul Schulte, chief creative officer for the Keystone Group. The idea was a natural extension of The Winery brand and for Schulte, it seemed like exactly what Sydney needed, “But no one was doing it,” he says.
After working hard to understand the eating and drinking habits of Sydneysiders, and the best of what is happening overseas, The Champagne Room concept was born – the idea is acollaboration between Perrier Jouët and The Winery.
The menu is focused on fresh Sydney seafood, with freshly shucked oysters, poached Scull Island prawns and a hand-picked crab salad. But there is more to it than just creatures of the sea. The brunch menu also offers a range of salads, mini beef burgers and wild mushroom pies, along with a selection of taster plates and cheeses.
“The food was selected to complement the drinks,” says Schulte, “to give diners food experiences they wouldn’t have everyday.” The menu is full of small-to-large plates, and the atmosphere is one of leisure, ensuring guests feel comfortable to stay for as long as they like. And at just a press of a button a glass full of Perrier Jouët, will be delivered; the golden, vintage champagne service buttons adorning each table are the perfect addition to the room’s decor.
Schulte hopes that more than anything, people can have a bit of fun with their brunch here. “Start with cavier and then have a burger,” he suggests, “all while sipping a bit of champagne.”