This mecca for natural wine in Perth is also a serious destination for food, with produce sourced from local organic farms and cooked with respect. You can dine, have snacks and a glass or two, or even take a bottle home.
Wines of While is both instantly recognisable and thoroughly individual. The old shop, with its recessed entry, chalky white walls, worn floorboards, hulking blonde-wood communal table/bar, chalked menu and industrial steel racking speaks to both its intent and its inspiration, with shades of some like-minded establishments embedded in its DNA. But this is definitively Winfield’s vision, with every facet reflective of his deeply personal and passionate approach, from the uncompromising selection of wines to menu that he and a young and enthusiastic kitchen team have always written and cooked together, right down to the 24-hour-ferment sourdough bread.
“Jack Botha and Branden Scott are heading the kitchen together,” says Winfield, noting that he no longer tries to do everything himself. “Jack, from the UK, is bringing his experience at Brawn and River Cottage to the menu and with local stalwart Branden, they have elevated the food to a new level. Sourcing organic ingredients has become our focus, and the team are changing almost the whole menu weekly, showing great range and creativity, which is great for keeping the dining vibe fresh and interesting.”
The principles of natural wine are sometimes entwined and confused with matters of style. No so for Winfield. “We’re focused on selling natural wine, which to us is organic or biodynamically grown. …Indigenous yeast only, no fine/filter, less than 30ppm SO2 added, though we have about 40 per cent zero sulphur.” The simplicity of this, which mirrors the original charter for natural wine producers, strips away any artifice, which knits neatly into the affable, pretence-free vibe.
“I think the juxtaposition is key, and it works in a few ways. First the comparison between Swan Draught being on only one of two taps since day one, pride of place, a simple workers beer versus avant-garde, experimental beers like Two Metre Tall’s Soured Wild Plum Ale. Second, the chance to drink a half pint of Swan then a Ploussard from Jura. I like the dichotomy.”
And while Perth is no longer seen as trailing far behind the twin metropolises of Melbourne and Sydney, its physical isolation has often meant that sourcing a wide variety of wines has been somewhat difficult. The 600-strong offering at Wines of While, however, mocks the tyranny of distance, with a raft of compelling listings that rigidly adheres to Winfield’s definition of natural wine. The list is heavily canted towards European listings, another function of fitting Winfield’s criteria, with ‘unicorn’ wines aplenty. The by-the-glass list runs to 10 or so offerings, and is refreshed almost on a daily basis. This is another major feature of Wines of While, with 36 bottles being their maximum purchase, making it one of this country’s most dynamic lists.
A smart restaurant, cutting-edge wine bar, creative cocktail lounge, and all in a stunning heritage building with super-chilled service and vibe? Count us in.
Joel Valvasori-Pereza first introduced Perth’s dining public to the joys of Friulian cuisine with his lengthy stint as Head Chef at Lalla Rookh. After turning in his apron in 2016, a new venture wasn’t far off, with the chef opening Lulu La Delizia in Subiaco by the end of the year. It’s hard to overestimate…
Overlooking the pristine white sand and sparkling blue waters of Cottesloe beach, Il Lido is perched on Marine Parade in a former 1930s cabaret hall. The Art Deco exterior evokes the spirit of pre-war beach culture (be it Cottesloe or Bondi) in its functional white-washed form, but once past the threshold, Art Deco embellishment can…
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