Appellation, a new wine bar concept from Clinton McIver (Amaru), will launch in late April with a focus on grower champagnes and drinking snacks representative of the Amaru food philosophy, delivered with an informative, yet informal service style.
Inspired by Amaru regulars – who would tell McIver they could ‘just have this and be happy’ after starting their sittings with appetisers and Champagne – Clinton set out to create a place where “you stop in for a glass but stay for a bottle, and call it an afternoon well spent.”
He continues, “We want Appellation to represent the same level of quality that we do across the road at Amaru, albeit in a more accessible and relaxed format. It will be the place to drop in for a wine after work, or a champagne with a friend or a lover. We can also host special events in our upstairs private dining room.”
At Appellation, a wine list overseen by Venue Manager and Head Sommelier Jenna Philpott (The Recreation) features predominantly grower champagnes (30 percent), with boutique Victorian producers and lesser-known international varietals and vignerons, with an ever-changing selection by the glass.
Leaning on the philosophy and hospitality of Amaru, McIver along with Appellation Head Chef Steven Harry (formerly Cumulus Inc.) have developed a menu to complement the champagne and wine list to include;
- Freshly shucked raw shellfish
- Tasmanian octopus and desert lime takoyaki balls
- Mini chicken boudin hotdogs with onion and plum ketchup
- Smoked Great Ocean duck liver with smoked breast, buckwheat and rose vinegar
- Smoked kangaroo tartare soldiers
- Seasonally flavoured ice cream sundaes
Designed by Iva Foschia, the fit-out is based on a gradual blending of colours and textures, reminiscent of wine regions and their terroir, from the Yarra Valley to Burgundy, the colours and textures changing as you delve deeper into the venue.
Much like the wine, every design detail of Appellation has been carefully considered, right down to the table settings. Ceramics will be locally sourced and handmade along with the glassware which is to be hand-blown and designed by Gabriel gold glasses.
The main space will seat 40, with a trellised outdoor courtyard accommodating up to 25 guests. Those looking for a more intimate experience will find a private dining area upstairs that seats up to 12 guests.
