Join us on Tuesday, 3 November to cheer on your Melbourne Cup favourite whilst enjoying Annata’s renowned hospitality. Frock up or come as you are and get involved in the Sweep. You’ll enjoy champagne and canapes of fresh seafood, followed by a hot main course with sides and dessert to complete your meal. What’s not to love?!
Our Melbourne Cup menu:
Sydney rock oysters
Marinated Yamba prawns
Diamond clam ceviche
Lobster tail roll
Scallop + Brown butter
Sardines toast soldiers
Slow-cooked Pork Jowl, Stonefruit, Grilled Greens
White chocolate cream, Pretzel, Negroni granita
What: Annata’s Melbourne Cup Lunch
When: Tuesday, 3rd November
$199/Head – Set menu (Canapes, Hot Main, Sides, Dessert) with Champagne
Our long-time friend, Chef Joey Astorga, will be taking over our kitchen for one night only for an evening of Plant-Based deliciousness. Joey’s former projects, Alfie’s Kitchen and Paperbark, are remembered for elevating a meat-free dining experience beyond anyone’s expectations.
Next Monday will be Joey’s final service in Australia before he takes off to further his craft overseas. Whether you’re Vegan, Omnivorous or somewhere in between, this is a dinner not to be missed!
The devastation from bushfires across our beautiful country is hard to comprehend. The ongoing smoke haze and media coverage is a constant reminder to those of us in the cities – out of harm’s way. But for those in affected areas, they suffer the heartbreaking loss of lives, property, livestock, native flora and fauna. The impact of these devastating fires will be felt for many years to come, and so we want to do our bit to help. On Saturday, 25 January, Annata is holding a Bushfire Relief dinner with a special menu created by our masterful Head Chef, Jordon Garcia.
The special menu is priced at $89 per head with $20 per head going to the National RSPCA Bushfire Appeal.
Mortadella croquette with olive
Raw Hervey Bay scallop, oyster cream, strawberry, coriander.
Buffalo milk ricotta, grilled nectarine, pistachio, olive herb, served with frittelle
Blue eye, yellow curry, fried potato noodle.
Ranger Valley wagyu rump cap, red pepper, onion, quinoa.
In the wine world, many of the country’s wine regions have been severely hit either directly by fire, or through smoke taint. So, for the month of January, we will be supporting a winery that has been with us since day 1 – Vinteloper from the Adelaide Hills, founded by David Bowley. His vineyards and property were completely destroyed by the fires that ripped through Lobethal. He and his team have now started the long process to rebuild.
For every glass of Vinteloper wine ordered by our guests we will donate $2, and for every bottle $10, to the RSPCA. You can also support Vinteloper directly by visiting their website and purchasing some of David’s amazing wines, but be quick as they are selling fast!
We look forward to seeing you at Annata for this very special event and supporting the RSPCA in their efforts to assist Australia’s most vulnerable – our animals.
Get into the Christmas spirit by joining us for our annual Christmas degustation on Saturday, 21 December.
$99 per head for a sumptuous menu developed by our Head Chef, Jordon Garcia. And Christian has stocked up the wine rack with a range of delicious wines to perfectly complement the meal.
Here’s our mouth-watering festive menu:
Starter: Potato bread with spinach dip
Snacks: Prawn toast and cocktail sauce
Mortadella and grissini
Compressed melon with bonito flake
Courses: Hand minced tuna, watermelon, tomato jelly, tapioca
Rolled corn fed chicken, mole blanca, caramelised white chocolate, mushrooms
Christmas ham with traditional and non-traditional condiments
– Cherry sauce, hot mustard, pomme galette
– Yuzu kosho, glutinous black rice, kimchi
Desserts: Charcoal pavlova and mango
Final: Bon Bon with petit fours
Please advise of any dietary requirements at time of booking.
We’d love to host your Melbourne Cup festivities this year, with fantastic food and drink options that will celebrate the ‘Race that stops the nation’ in perfect gastronomic style.
This year, we are excited to introduce our guests to the Champagne House of Bonnaire.
Select our $99 per head option which includes a delicious canape service, main course and dessert, plus a glass of Bonnaire’s Grower’s Champagne on arrival.
Or, add a drinks package for an extra $55 per head, which includes selected sparkling wine, wine and beer served from your arrival until the Melbourne Cup race has been run.
Or, select our ‘Get To Know Bonnaire’ offer for an additional $145 per head*, we will keep you topped up with Champagne Bonnaire from your arrival until the race.
If you have not yet had the pleasure of being introduced to Champagne Bonnaire, here’s what Richard Juhlin of 4000 Champagnes had to say about it…
“Bonnaire makes textbook Cramant for the sensualist. My private cellar is full of Bonnaire.”
Located in Cramant in the Côte de Blancs to the south of Epernay the Bonnaire family own some of the very best sites of Cramant making a range of beautifully precise blanc de blanc and Chardonnay predominant Champagnes. Bonnaire
use only their own estate-grown fruit from 100% Grand cru rated vineyards in Cramant and Cuis and Oiry together with small holdings in the Marne Valley and Bergeres-les-Vertus for a little Pinot Noir and Pinot Meunier to craft their small range of crystalline pure champagnes.
Tempted? Book now.
What: Melbourne Cup lunch
When: Tuesday, 5 November from 11:30 am
Where: Annata – 69 Willoughby Road, Crows Nest
Cost: Option 1: $99 per head – food and a glass of Champagne on arrival.
Option 2: $144 per head – food, sparkling wine, wine and beer.
Option 3: $244 per head – food and bottomless Champagne Bonnaire.
On Thursday 14 November, we will be celebrating Annata’s fourth birthday! We only get to do what we love thanks to the great support of our regulars and the constant stream of new guests who discover us for the first time!
The party will take place on 14 November, so why not join us for our celebratory dinner!
For only $99 per head, our 5 course set menu with a glass of champagne on arrival this event is one not to miss.
We are excited to be introducing Stephen Cook from Barossa Valley-based Eisenstone. Stephen will join us to discuss his passion for Barossa Shiraz, his philosophy around his brand and his focus on the sub-regions of the Barossa.
Eisenstone kicked some serious goals in its debut appearance at the 20/20 Halliday Awards held recently in Melbourne….
Blair Hospitality Pty Ltd trading as Annata, supports the Responsible Service of Alcohol – New South Wales: Liquor Act 2007. It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years or to intoxicated persons. Blair Hospitality Pty Ltd – LIQO624002596
ABN 66 606 938 818