L’Avant Cave
The French-leaning menu features garlic snails and pigeon melba toast.
L’Avant Cave
French$$
Forget the cheeseboard. At L’Avant Cave, you can pair your glass of minimal-intervention Australian wine with a $35 set menu of French snacks from hatted Paddington restaurant Porcine.
Chef Nik Hill partnered with P&V Merchants to rebrand the independent bottle shop’s leafy courtyard wine bar in late March, introducing pigeon-liver Melba toast, trout rillettes with horseradish cream, and rock oysters with smoked-eel vinegar.
P&V has a rotating list of eight wines by the glass, each representing a different category, from “fun orange” to “baller red” and beyond. You can also BYO any bottle of wine purchased from P&V Merchants to L’Avant Cave for $25 corkage.
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Bianca Hrovat – Bianca is Good Food’s Sydney eating out and restaurant editor.