WOW WHAT A CORKER!
NORTH SHORE TIMES August 9 2018 by Laura Albulario
The main drag of Crows Nest has been enlivened by a welcome slice of trendy Surry Hills.
North shore locals can have their fill at one of Sydney’s best wine bars minus the Uber ride, with Annata bringing a slice of Surry Hills to the main drag of Crows Nest. Read more…
NO WINING ABOUT THE DINING
MOSMAN DAILY August 9 2018 by Laura Albulario
Raising the bar on Willoughby Rd, Annata’s moody lighting, rustic brick walls and dark timbers set a subdued backdrop for the merriment that unfolds most nights of the week.
Owned and managed by Christian Blair, formerly of Darlinghurst’s Eau De Vie and Rockpool Bar and Grill, Annata is the only north shore venue to make the finals of the Australian Bartender Wine Bar of the Year Award, with the winner to be announced next month. Read more…
SIX OF THE BEST: OUR TOP EATERIES REVEALED
MOSMAN DAILY 19 July 2018 by Andrea McCullagh
WHERE do you want to travel to tonight?
Gourmands can go from the hot, narrow streets of Seville to the cool, wild oceans of New Zealand discovering new flavours.
But they don’t even have pack their suitcase for this trip as the flavours of the world are just an Uber hop away.
Creative chefs on the lower north shore are serving some of the best meals in Australia and many diners also have the bonus of harbour views from their tables.
…Among the Crows Nest crowd Annata is the star. The menu includes smoked pork hock with char siu sauce and a New Zealand cured king ora salmon with beetroot, grapefruit and confit yolk. It’s a leap across the world in flavour and the journey is put together beautifully. Read more…
MOVE OVER FROSÈ: FROZEN RIESLING ‘FREEZLING’ IS HERE
It’s been our drink of choice ALL summer, with endless scorching days spent cooling off with a pretty glass in hand.
But has Frosè had its time in the sun, so to speak?
There’s a new drink kid on the block, and we’re predicting it could be our favourite yet.
You can now get Frozen Riesling, AKA ‘Freezling’, because let’s be honest, wine makes everything better.
ANNATA – GOOD FOOD REVIEW
Good Wine List
By TERRY DURACK January 30 2017
You know when the bloke behind the bar pours your wine into a large jigger before pouring it into a glass, that you’re in more of a bar than a restaurant. And you know when the lightly seared scallops come topped with soft furls of melting guanciale (cured pig’s jowl) and taste like warm sashimi, that you’re in more of a restaurant than a bar. Read more… Terry Durack Good Food review 30 Jan 2017