the Carlton Wine Room had a change of ownership in early 2018 and with it came a focus on providing a relaxed, comfortable place to enjoy good wine-driven food. Chef John Paul Twomey (ex-Circa, Botanical and Cutler and Co.) delivers quality bistro food with modern Australian and European influences.
Housed in an attractive heritage-listed building, the Carlton Wine Room has been recently renovated. Downstairs there’s high-ceilinged room with masses of natural light and a lovely marble bar. Upstairs is a white-tiled second dining room with a mix of tables and booths.
While the menu is crafted to complement the wine, it is no afterthought. The kingfish crudo comprises delectable fresh fish topped with sliced pickled cucumber and freshly grated horseradish. A whole roasted baby snapper is tender and sweet and complemented by a tomato–butter sauce and shaved fennel. There is a daily pasta selection, as well as tempting meat and wine options to suit any taste (or wine).
PSST! There are two private dining spaces: one on the top level and another in the cellar.