When Archie Cox and Belinda Norton opened the doors to Carafe Wine’s HQ/tasting room/educational facility in Southport this time last year, they were on a mission to urge Gold Coasters to rethink the way we drink and embrace a ‘wine without waste’ philosophy by introducing wine on tap and refillable bottles. With that box firmly ticked and the local wine-swilling populace firmly on board with the shift, Archie turned his attention to the food. As much as we love wine and cheese – and we do, very much – sometimes you want something a little bit more. That’s where the new, evolved and expanded menu comes in, Archie says.
The tasty new menu offers a worldly selection of small plates. Stopping short of calling it tapas, because Archie believes it’s an overused term and rarely reflective of actual tapas that you will find in Spain, the selection is an invitation to sip and snack your way through the afternoon and into the evening. Start with a bite of charcuterie before transitioning into slightly more substantial dishes including Ortiz sardines from the tin, served with crusty baguette, pickles and semi-dried tomatoes, sizzling garlic prawns and woodfired pizza. In news that will surprise no-one, the baked camembert is also shaping up to be a standout. “Especially coming into winter, the fire pit will be cranking and you can enjoy a sizzling camembert over a shiraz,” Archie says.
“Our heart and soul is all about sharing a carafe of wine over excellent produce.” Speaking of, among the current tanks you’ll find a palate-pleasing selection of sips that offer all of the flavour, without the snobbery that can sometimes be associated with wine. Having worked for LVMH for years, which incorporates some of the world’s most renowned wines and spirits including Moët & Chandon, Krug, Veuve Clicquot, Hennessy and Château d’Yquem, Archie has created a venue that is dedicated to what he calls the fun side of wine. The intention is to break down the barrier between people who know about wine and the people who want to know about wine. “It’s about finding a region and variety you like and drinking more from that region,” he says. “Drink for regionality not labels.” Although, if wine isn’t your sip of choice, there’s also a selection of cocktails on offer alongside tap beers.
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