Wine

Red Wines #36

By manager August 30, 2024 No Comments

We tried some great drops this issue while eating out. Here are some of the ones you may have missed and where we tried them. 2022 Monte Guelph Chianti at Gucce Pizzeria e Cucina Italian, 2022 Willow Bridge Shiraz at Baha Poolside Bar & Kitchen, 2019 John Kosovich Malbec Petit Verdot at Stewart’s Restaurant, 2020 Below Above Pinot Noir at Ischia on Claisebrook, 2021 Fraser Gallop Cabernet Sauvignon at Exchange Hotel, 2022 Willow Bridge Grenache Shiraz Mataro at Stonewater Indian Restaurant and 2022 Talisman Arida Rose at Stonewater Indian Restaurant.

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2 weeks ago

Launching the new magazine Stonewater Indian Restaurant & Bar - Licensed ... See MoreSee Less

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2 months ago

Last call.Vote for your fav place to enjoy a BLACK COFFEE and Win tickets to Froth Town, Fremantle Beer Festival or a High Tea at Stewarts Restaurant. We are making up a list of the top 10 that will be published in our next issue.#longblack#perculated#filteredcoffee#coldbrew#perthcoffee ... See MoreSee Less

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Win tickets to Froth Town, Fremantle Beer Festival or a High Tea at Stewarts Restaurant.Vote for the best black coffee in WA. We will list the top 10 in our next issue. Here is what we have so far. Are we missing anyone? Do you agree? Anyone you want to vouch for?Northern Valleys Locavore StoreCommunity Coffee CoCrankedTwo Cracks CoffeeThe naked bean coffee roastersMICROLOGY COFFEE ROASTERSPizzaca CafeBest Wishes CoffeeHush Specialty CoffeeLivid SkateboardsRoasting Warehouse2 Keys coffee BoutiqueWolf Espresso ... See MoreSee Less

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Want to win tickets to Froth Town?Tell us where the best black coffee's are made. ... See MoreSee Less

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5 months ago

Koba Subiaco presents a contemporary vibe with polished concrete floors and subdued downlighting, which are stylishly balanced with soft retro floral fabrics and light shades to counter the modern hard surfaces.A fantastic bar with a good range of food options covering all asian styles.The Flaming Jumbo Prawns introduces an element of drama to your meal, as Head Bartender Jack Lee gleefully doused the arranged fresh, local WA Jumbo prawns in green fairy absinthe and set it alight. The prawns are served in the shell and can be eaten this way or peeled as per the diner’s choice. The absinthe flambe provided a sweet, smoky, savoury flavour which was much better than any ‘shrimp thrown on the barbie’. Accompanied by a tintiri and chilli sauce, sour notes from the tamarind and heat from the chillies provided further flavour dimensions to the dish. This is our must try dish.#subiaco #prawns #magazinecover #ASIANFUSION #barrestaurant ... See MoreSee Less

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