“We’ve got some pretty interesting things planned,” Jones tells Broadsheet. “Obviously, the food is something that needed attention. It’s been the same for seven-and-a-half years. “Our aim was always to do something together and we’re finally in a position to do it. With Matty in the kitchen and Tim being one of 20 Advanced Sommeliers in Australia, we’re hoping to restore this place to its heyday.”
The upgraded menu includes wine-bar staples such as pork rillettes, chicken liver parfait and a beef tartare with hazelnut and capers.
“Obviously we will keep the cured meats and cheeses but there’s a lot of inspiration to keep things fresh, seasonal and local,” Jones says.
As far as the fit-out goes, an application has been lodged to renew the courtyard’s liquor licence, and plans are underway to build a 30-seat private dining room upstairs.
“We just want to sell an experience and have some fun,” says Jones.