In celebration of Aperitivo Month, join Tristram from Campari Australia and the guys from Bobèche for an afternoon of delicious drinks and delectable salumi.

Complimentary samples will be kicking about from 5:00pm along with some pretty exquisite cheeses and meats provided by the team.

So come by and enjoy the fun, for more information please click here

This semi–hard, incredibly creamy goat’s/sheep’s milk cheese ticks ALL the right boxes.

Welcome to the best of both worlds. The sheep’s milk in this cheese provides a honeyed and nutty richness and the goat’s milk provides a gentle tartness that rounds out the cheese. It is a beautiful harmony of sharp, grassy, sweet and earthy and it’s 100% addictive. It’s available at the wine bar and to take away.

10 reasons why this tastes so darn GOOD!

1. We use Wagin Free Range Duck - proudly locally owned and operated by Marc and Leonie (local legends who care).

2. The duck arrives fresh and is immediately hung for 3 days to age.

3. It is then poached in a spiced master stock of fennel seeds, star anise, native pepper, cinnamon and cloves…

4. Before being glazed with liquorice and barrel aged stout.

5. We then age it for a couple of more days,

6. Before cooking it do a deliciously pink medium rare (just the way we like it).

7. We then fry it WHILST continuously basting.

8. It gets hung again for a little bit longer...

9. To then eventually be beautifully plated with rhubarb, radicchio and mandarin. YUMMO

10. It is available as a HALF or WHOLE.

The kitchen team has worked tirelessly to create dishes as unique as the wines and the men who make them.

You couldn't be blamed for wondering why we are doing an all red Drink + Dine in the middle of summer, but hear us out.

When Chris came across these wines he just couldn't wait till it was cooler - he's impatient and annoying like that. He spoke to Matt who said it was crazy but agreed to come up with a menu that used seasonal summer produce to compliment the red juice.

If you don't like drinking red when it is hot - never fear - the wine bar is air conditioned and is a cool calm and collected 22 degrees all year around. Plus two of the wines are chilled.

Rock and Roll

The lights are low, the candles are flickering and the music is setting the mood, Valentines Day is just weeks away. Whether you are after our Drink + Dine set menu with or without matched wines, would like to dine a la carte or enjoy a romantic shared dining experience,

The Heritage has options galore. Whatever your desires, this year the ball is in your court.

Call the venue now or book online.

Did you know that any wine off our list is available for you to take away at competitive retail prices?

Whether you are popping in for a bottle to take home after a long day at work or you’ve particularly enjoyed a glass of vino with dinner and would love a one for the collection, The Heritage Wine Bar has the capacity to sell you any wine off our extensive list. Not sure what you want? Our sommelier Chris will help you choose the perfect bottle to match with food, the weather or your outfit (he’s that talented).

A dark and wonderful place where liquid libations are a sensation. The reason the walk to the bathrooms smells like glorious, buttery, salty popcorn.

If you are heading to the Heritage for dinner and feel like a little something extra special to kick start or finish off your experience then a trip down the stairs is an absolute must. Step below the city into the beguiling, dimly lit, masterfully soundtracked Bobeche. Indulge in all manner of perfectly built, shaken or stirred cocktails, boutique spirits, craft beers and complimentary savoury, more-ish pop corn.

Bobeche's attention to detail, focus on customer satisfaction and considered choice of excellent products makes them one of Perth's best and brightest.

The Heritage Wine Bar takes Happy Hour up a notch with their brand new Social Hour. We still have our $8.00 tap beers available between 5:00 and 6:00pm but it doesn’t stop there. Throw in $15.00 carafes of wine and $2.00 oysters and the afternoon just got interesting.

Whether you are popping in for afternoon drinks or wanting to wet the whistle pre-theatre, The Heritage Wine Bar Social Hour has a little something for everyone……at the right price.

Alpha Box and Dice, Lazarus has been a long time in the making, with wines of all vintages and varieties being added into the master stock over years, and then washed over fresh skins annually.

We took some, bottled it, and made our first Lazarus. The cycle will continue and Lazarus will rise once more

Lazarus is a special project where the winemakers at Alpha Box & Dice breathe new life into wine that would otherwise be discarded. Being an experimental winery, sometimes things at the AB&D Mothership don’t work, or don’t find a home, so they sit and grow old in the comfort of the cellar. We’ve found a way to revitalise these batches, by putting them over the skins of new wines in the idea of the Ripasso process. Conventionally, Ripasso is a technique where young wine washes over old skins to give old characters… Since we at AB&D don’t really do ‘conventional’, our way of doing it is what we’ve coined the ‘Reverse Ripasso’, where old wine is washed over new skins. For Lazarus, we used new vintage Montepulciano skins.

Fresh-faced, presenting bright fruits with some earthier, meatier and savoury undertones – we can almost guarantee you’ve never tried a wine like Lazarus before.

Chris recommends a glass with our lamb, pumpkin and black olive caramel dish.

Johnnie Walker, Blenders Batch, Espresso Roast - The new, fresh Blender’s Batch offering from Johnnie Walker is finally here at The Heritage Wine Bar...

After 11 years in the making we are excited to be pouring and mixing this delicious drop for you.

11 years ago Jim Beverage and his team of 12 expert blenders started on a mission to experiment with different styles of maturation and flavour development. The lead blender on this amazing expression is Jim’s newest recruit Aimee Gibson. By utilising much darker malted barley than ever before (think stout vs pale ale), she has been able to develop rich coffee and chocolate notes that carry the whiskey. This heavily malted whiskey was then blended with other grain and malt whiskies from refill, re-juvenated and 1st fill ex bourbon casks. The were used to help accentuate and complement the distinctive character of the heavily malted whiskey.

James recommends trying this bad boy in a darker twist on a espresso martini.

Panisse - The kitchen is turning heads with this new, extremely moorish and eye wateringly good VEGAN dish. These tasty treats are also free of gluten, immensely good and worth popping in for.

For those of you (much like us) who have never heard of Panisses before, they are essentially crunchy, addictive, chickpea chips. We make ours even tastier with the addition of society garlic salt, herb emulsion and pomegranate.

Chris recommends enjoying with Brave New Wine’s 2016 ‘Doppleganger’ Riesling/Chardonnay/Gris.

Plentiful food, flowing vino, smooth sounds and an electric atmosphere - welcome to the end of the year.

Starting at 8:00pm and finishing around 1:00am, The Heritage Wine Bar is doing New Years unlike any other. The evening will be balmy, the lights will be low and the beats will be suave. Start with a tropical and tasty cocktail and some freshly shucked oysters before sitting down to a shared dining experience and some seriously delicious, free flowing booze. Finish 2017 and welcome 2018 on the dance floor surrounded by friends and familiar tunes.

Tickets are $120 and are all inclusive for the five hour package. To purchase your tickets click here and if you need more information please do not hesitate to call.

‘Our tailored, exciting and thoroughly modern take on a wine dinner has arrived’ - Yoko and Andries from Brave New Wine, Denmark WA craft the kind of wine that thrills and excites…

Their wines are alive, delicious to drink and they inspire conversation.

A conventional wine dinner was not on the cards so we decided to do something a little out of the box. From that Drink and Dine was born.

December at The Heritage Wine Bar sees us focus on the minimal intervention wines from Brave New Wine. The fantastic thing about our Drink and Dine menu is that allows you to enjoy cracking wines with perfectly matched food at any time with anyone. For the month of December, come in and enjoy the entire experience for $130.00 or you can choose from one of our many other options. Sit at the bar and our wonderful sommelier Chris will talk through the Brave New Wine flight for $65 or you can experience just one course off the Drink and Dine Menu teamed with it’s perfectly paired accomplice. The immense amount of choice is yours and that’s pretty cool.

Wine ON Cheese? Yes please! - Testun Occelli al Barolo is an ancient Italian mountain cheese made from a mix of sheep, cow and goats milk. And is everything you want in cheese...

This hard cheese is packed in grape must resulting from the production of delicious Barolo wine, infusing the cheese with an amazingly decadent vinous flavour.

The origin of the cheese in Italian folklore makes for a ripper yarn to tell around the dinner table. Legend has it that the cheese was produced by accident after it was concealed in a wine barrel and forgotten about (this was during a time when hiding food was a necessity to stop it been stolen). When the cheese was rediscovered the intense flavour of wine proved incredibly popular amongst those present.

Producer Beepino Occelli has been farming since 1976. He has a special relationship with the land and his animals who freely roam the valleys of Cuneo. He has a profound love of the Langhe and the Alps - from which his creations and personal interpretations of traditional products are derived. His wheels of mountain cheeses are cured and ripened in old ageing cellars in the pastures of Valcasatto.

Four Pillars Christmas Gin - It’s beginning to look (and taste) a lot like christmas at The Heritage Wine Bar with inclusion of Four Pillars Christmas Gin limited release.

If you are a fan of Christmas pudding, cinnamon and muscat flavours delivered in a perfectly balanced clear spirit, then this is definitely for you.

To make this gin, Cam from Four Pillars distills some Christmas puddings (made to his mother Wilma's 1968 recipe) with juniper, cinnamon, star anise, coriander and angelica over the top. Cam also ages gin in a couple of 125-year-old ex-William Grant scotch whisky barrels that had previously stored Rutherglen Muscat for 80 years. He then blends this with the Christmas Pudding gin, and to finish he adds a slight tweak of Rutherglen Classic Muscat to round out the palate. This year Cam also added a touch of our own muscat that has been sitting in barrels which previously aged Pedro Ximenez. So we get even more depth, richness and complexity.

The result is a gin that smells like it should but tastes like Christmas. Sip it neat (it’s dangerously drinkable) or over ice with a wedge of orange. It’s also fantastic in a martinez, a traditional flip or an old fashioned. We are also loving the Christmas Beetle on the label. Just gorgeous.

The idea of offering every one of our 100+ wines by the glass and carafe was posed to us by our GM on the eve of his much needed holiday, we thought ‘he’s crazy’

Thankfully, as usual, he didn’t listen to our protestations and the #100winepour was born.

The main question we have been asked since initiating the #100winepour back in September is ‘how do we ensure the freshness of every single bottle of wine’. The answer is incredibly simple - CORAVIN.

Greg Lambrecht, the wine loving inventor comes from the medical device industry. He likes to drink flights of wine and refuses to drink the same glass of wine twice in one night. After one too many spoiled wines, he decided to mix business with pleasure and the Coravin was born.

Coravin is a needle-through-the-cork system that enables you to extract wine out of a bottle without spoiling what’s left. The needle is based on one used for chemotherapy with the idea being that a cork is similar to the implant which is put under the skin when having chemo. Having pushed the needle through the cork, you pull a trigger to inject argon gas through the needle at a pressure of 24 pounds per square inch. When the bottle is pressurised, the wine can be poured into your glass. The wine left in the bottle never comes in contact with oxygen, and the cork – because cork is elastic – reseals itself in just a few minutes.

Thankfully an attachment for stelvin sealed bottles has now been invented however this new method requires the removal of the stelvin enclosure. As a result a small amount of oxygen hits the wine. It is soon removed by the Corvine during it’s first access of the wine however as a precaution a weekly tasting is reluctantly held by our Somm to ensure all wines are still as fresh as the day they were opened.

“Heritage is one of those proper, scaled-up, confident restaurants which has inexplicably, flown under the radar for the last few years”

"Not any more. The Heritage Wine Bar has popped up on the radar big time"

The team at The Heritage Wine Bar were over the moon to receive such a glowing review from Rob Broadfield in The West Australian. Just a few weeks in to our transformation we couldn't have hoped for a more convincing nod towards the changes we have made. Rob thoroughly enjoyed his lunch of Nduja (spicy, spreadable salami), crispy chicken and Wagyu beef rump cap and stated that we had “one of the most appealing dining rooms in the city”.

Thanks Rob. Not only did Rob’s review lead to a very busy few days it also meant we caught the eye of The West Australian Good Food Guide. Thinking we had missed the boat in terms of making it in to the guide as The Heritage Wine Bar, we were delighted to discover we have made it in to WA’s top 50 restaurants. More on that to come…