Amanda Yallop, Quay
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Australia has a number of renowned wine regions, and our winemakers are on par with the best in the world. Many restaurants proudly offer a range of top Australian drops alongside international imports, but the finest restaurants recognise that having a knowledgeable person to shape their wine list is essential. More than ever before, Australian restaurateurs and chefs are engaging talented sommeliers, both to add value to the customer experience and to enhance the prestige of their restaurants. An in-house sommelier can select wines to complement the restaurant’s cuisine style as well as specfic dishes, and guide diners in matching food and wine. This year, Riedel and Gault&Millau Australia would like to acknowledge some of the exceptionally talented sommeliers discovered during this year’s review process.
Amanda Yallop began her journey with Quay in 2006 as a member of the service team. She soon discovered a love of wine, and attained her Court of Master Sommeliers Certication in 2009; just a year later, she was promoted to the position of Head Sommelier at Quay, where she leads the largest single-venue sommelier team in the country. Amanda not only writes the impressive wine list, maintains an impeccable cellaring program encompassing over 600 dierent bottles and runs sta wine-training sessions, she also continues to provide outstanding attention and advice to guests during service. Her extensive knowledge of food- and wine-matching comes to the fore at Quay, and she enjoys the challenge of nding just the right wine to enhance the remarkable dishes created by Executive Chef Peter Gilmore and Chef de Cuisine Robert Kabboord.
In recognition of her fantastic palate, and her talent for communicating with guests (which many good sommeliers can find dicult at times), Amanda Yallop has received the Riedel 2016 Sommelier of the Year Award. Amanda continues to improve her knowledge and skills by undertaking courses such as The Len Evans Tutorial and the Wine and Spirit Education Trust Diploma, and visiting vineyards across the globe – from Australia and New Zealand to France and Italy. This can only be a good thing for Quay’s lucky patrons!