Handpicked Cellar Door
The luxe venue boasts a cheese, charcuterie and wine bar, plus a retail space complete with an 'experience room'.
Leading Aussie winemaker Handpicked uses grapes sourced from across the Mornington Peninsula, Yarra Valley, Barossa Valley, Tasmania and more to create its diverse stable of drops. But, its most recent project has made a home right in the heart of the city: a glam cellar door located within the new 80 Collins precinct.
It's a grand affair, too, with three floors encompassing a premium cheese, charcuterie and wine bar, as well as a retail space complete with 'tasting pods' and an experience room. Open daily for breakfast through to those after-dinner vino sessions, the cellar door has fare for any time of the day, but also works as an elegant tasting bar where you can dig into Handpicked's varied portfolio of sustainably-made wines.
Inside, celebrated architectural and interior design firm Design Office has created a stately space that's heavy on the American oak and filled with locally made and designed furniture pieces.
If wine is on the agenda, you can sample some of Handpicked's latest and greatest with a tailored wine tasting or wine flight, or one of the expert-led wine workshops that'll be taking over the experience room on the regular. And, with an extensive range of both regional and single-vineyard wines, there's a drop here for just about everyone, whether you're enjoying in or picking up something for home.
Like the vinous delights, the food offering boasts a strong focus on regionality, headlined by a cheese selection to impress even the most avid of dairy fiends. Expect everything from Tassie's Pyengana clothbound cheddar, to a truffle-infused brillat-savarin out of Burgundy. The charcuterie situation is also one to write home about, with a global array of cured meats available sliced to order, alongside additions like cornichons, olives and quince paste.
Lunchtimes and snacking sessions call for a mix-and-match spread of the gourmet deli goodies; maybe some Ortiz anchovy fillets and Espinaler canned mussels served with artisan sourdough, or olive bread slices topped with combinations like scorched heirloom tomato, buffalo yoghurt and basil. Drop by for breakfast and you'll find small-batch Merna crumpets finished with the likes of lemon curd and crème fraîche, or smoked trout with Meredith goat's cheese and Beechworth honey. And if you want to get really fancy, pre-order yourself something from the impressive caviar selection to level-up that after-work wine tasting session.
Images: Tony Mott and Nastia Gladushchenko
80 Collins Precinct, Melbourne