A menu by an ex-Quay chef, a glamorous private room where phones aren’t allowed, and a cocktail list to rival the best speakeasy – this is Darlinghurst but not as you know it.
Australians are increasingly skipping the booze, with our alcohol consumption at its lowest point in half a century. But this growing trend of abstinence has only inspired more creativity from sommeliers, bartenders and drink producers.
Robin Tedder of Glenguin Estate gives the lowdown on which drops are the best match for your festive menu, from the prawns straight through to the ham and dessert.
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