Best Non-Alcoholic List

attica

Attica

74 Glen Eira Rd, Ripponlea, Vic

(03) 9530 0111
attica.com.au

Cuisine Australian
WINE LIST Jane Lopes
WINEs ON LIST 500 (24 by the glass)
WINE PRICES $$

A well-rounded, sophisticated 500-bottle selection, from the established benchmarks to new emerging talent. A Coravin program allows an interesting exploration by the glass, as do the suggested parings. The extensive use of local spirits is to be commended, as is the emphasis on native ingredients in the house cocktails and non-alcoholic beverages, which is becoming an increasingly important category on any drinks list.

Finalists

Biota Dining

18 Kangaloon Rd, Bowral, NSW
(02) 4862 2005


biotadining.com

CUISINE Australian
WINE LIST Ben Shephard
WINEs ON LIST 134 (15 by the glass)
WINE PRICES $$ ($18-$11 by the glass)

Sipping on seasonal cocktails, made with botanicals from the Southern Highland, sets the tone for the experience one has when dining at this Bowral gem.  Regional wines are worthy champions at Biota, a restaurant that showcases the beauty and purity of the local wines.  Its reach extends to wider NSW and the Canberra District, where it also celebrates the quality found in these neighbouring districts, plus there are also worthy inclusions from Victoria, Western Australia, Tasmanian and South Australia.  I suspect that you could have no better experience of the wines of Southern NSW than when dining here.

Momofuku Seiōbo

80 Pyrmont St, Sydney, NSW
(02) 9657 9169


seiobo.momofuku.com

CUISINE Caribbean/Australian
WINE LISTMaximilian Gurtler
WINEs ON LIST 250 (10 by the glass)
WINE PRICES $$$

One of the most innovative and daring wine lists in Australia, Momofuku Seiobo has amassed a unique collection of wines collated in rarely-seen ways. It's a list that is curated around small collections of lesser-known but outstanding, artisan wine producers, leaning decidedly to natural wine, often listing what would be considered 'b-side' or obscurer releases. That being said, the wines contained within these pages are of the utmost quality, often released with some cellar time, and utilised judiciously and appropriately to match the beautiful and quixotic flavours of the food menu. The scattering of alt-Australian producers amongst small wine regions of France, a legion of oxidative Jura wines, a large selection of orange (amber) wines sounds relatively commonplace, but those contained here, on such a high profile stage, is a compelling innovation. So much great drinking here, so appropriate to the contemporary mores of dining here.