Getting fancy

It’s been a biiiiig week. Last night I backed up for the official opening of Sydney’s newest wine bar, The Heritage Room in Martin Place.

I haven’t see my friend Claudia for ages so I invited her along for a catch up. Claudia and I go way back, we’ve know each other since before the GFC. We’re both ex journos now working in the corporate comms space.

The Heritage Room is so gorgeous, it evokes the old-world elegance of early 20th century Italy, with a Tuscan wine list to match.

Located a stone’s throw from its sister venue Rovollo, which I visited and enjoyed earlier this year, The Heritage Room features floor-to-ceiling windows around its perimeter and a curved marble bar.

We settled into the private dining room and were spoilt rotten with lovely food and wine.

Head sommelier Giulia Ceruzzi (ex-LuMi, The International, Fratelli Paradiso) introduced us to some lovely wines from a list of more than 200 bottles she has curated.

Tuscan varieties reign supreme, including approachable by-the-glass options like a vermentino ($18) that I enjoyed with my oyster appetizer.

For the wine connoisseurs and special occasions, there are a range of high-end and vintage bottles, plus everything in between, including other Italian, French and Australian varietals.

The short and sharp cocktail menu features modern plays on classics like the tart and zingy Lime Leaf Gimlet, which I loved.

In a nod to the traditional Italian wine bar, food also plays a key role at The Heritage Room.

The antipasti menu is led by a curated selection of imported Tuscan meats and cheeses, from a Prosciutto Toscano to a divine truffle pecorino, all of which can be enjoyed either on their own over a glass of wine or as an entree.

Executive chef Cami Feliciano’s selection of mains are centred around the Josper oven and grill that stands behind the marble bar, like the signature beef short rib schiacciata that’s slow-roasted for 12 hours and served with a Tuscan cheese fondue.

Some of our other favourite dishes were the kingfish crudo with passionfruit, mango and chilli; and the gorgeous veal tenderloin skewers with peperoni and capers.