Thursday, April 20, 2017
The Dolphin Wine Room introduces with Aperitivo Hour
Aperitivo Hour has been at the very heart of the Wine Room since the inception of the hotel just over a year ago. The concept has been based on Maurice’s experience and groundbreaking work at The Melbourne Wine Room in The George Hotel in Melbourne, which is to build a place of quality service, impeccable product and in as many words circle back to what ‘real hospitality’ is.
In its simplest form, the concept is very well priced drinks and delicious plates of super-value snacks from Sunday to Thursday, 5-7pm priced at a super-reasonable $5-7.
Executive Chef Monty Koludrovic and Wine Director James Hird have set out to create a space where, chefs who are friends, visiting winemakers or importers who are family, can drop by and taste with staff and customers alike. It is a meeting place, a place where friends and the wider community can come to catch up and engage in what they love with the creators of what they love.
Aperitivo Hour has taken some time to reach the point where we feel like it embraces that plan in a modern and more natural Dolphin way. There is some of the irreverence there of the Melbourne Wine Room, enhanced by embracing the ‘happy hour’ concept whilst still highlighting the correlations with the distinct Italian way of life - ‘aperitivo’.
The concept aims to be a place of creativity, providing access to some of Australia’s and the world’s most renowned chefs, wine makers and restaurateurs. Aperitivo Hour is about having a drink with friends and trying dishes from chefs and winemakers that ordinarily would be less accessible in a casual environment setting.
The guest chefs will be invited to create their own snacks in our kitchen and join us for wines and dinner afterwards. Pinbone doing Cotoletta Calzone’s and Italian spring rolls, Alex Herbert delivering her favourite Bird Cow Fish toasted sandwiches. Danielle Alvarez and O Tama Carey bringing their incredible produce driven approach and the world class islander vibes of Paul Carmichael and Louis Tikaram. Local award winning chefs CJ Wells, Daniel Puskas and Mitch Orr, they’ll be there too.
A menu of handful of special snacks and an equal handful of 5-6 drinks including wines poured by makers. All items either $5 or $7 Highlights – Prosciutto and grissini, Fried Olives, Anchovy Toast, Tuscan Fried Chicken, Escabeche Mussels. $5 Prosecco, spritz, high value wine pours and beer plus a pre-batch.