Daniel Ferster and Daniel Berman built this O'Brien Street cellar around a single rule: every bottle on the shelf has to be Australian. No imports, no filler — just small-batch and biodynamic winemakers alongside local spirits, chosen by staff who can talk through a producer's vineyard as readily as its vintage. Midweek tastings bring winemakers in to pour alongside cheese, turning a retail visit into something closer to a cellar door. The pair have since opened a second outpost in Surry Hills, but Bondi remains the original, a short walk from the beach in a suburb better known for swimwear than serious wine. It's open daily, with longer hours Friday and Saturday for the after-beach crowd. For a traveller wanting to bring home something more considered than a supermarket shiraz, it's a reliable first stop before the sand.
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