Auterra Wine Bar

Chef-owner Clinton McIver’s Armadale cave à manger bridges the gap between hyper-seasonal snacks and world-class pours. Forget the stuffy tasting rooms. Serious oenophiles post up here for a cheeky Chenin blanc—and inevitably stay for the full culinary flex. Those fluent in Melbourne's dining landscape champion the dry-aged duck and fried potatoes as an absolute masterclass in texture and flavor. Drop by the high tables for an impromptu fish sando, or pull the ultimate power move: the "Leave it to us" menu. A produce-driven parade of inventive plates. Flawless pairings highlighting small-batch cuvées from local and international vines. Intimate, buzzy, tightly packed. The sheer depth of hospitality and wine knowledge poured by the floor team is staggering.