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1
Q

Which still and sparkling
mineral water do we serve?
What size is the bottle?

A

Capi - 750 ml

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2
Q

Where does our mineral water come from

A

Central victorian highlands. in a natural aquifer

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3
Q

List all available soft drinks

A

Coke, Diet Coke, Capi Lamonade, Ginger Ale, Yuzu soda & Grapefruit. We do also have strangelove Ginger beer but it is quite spicy and designed for mixing

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4
Q

Which juices do we offer?

A

Apple, Orange, Pineapple. Grapefruit,

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5
Q

Where do we source our juice?

A

Market Fresh Cold Pressuice (story about Victoria Markets)

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6
Q

Where would you find mocktails on the wine list

A

In the bar menu - 5th page

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7
Q

Please recommend 3 mocktails and give your reasons why.

A

Seasonal Soda - Currently it is watermelon bee pollen and Orange blossom. This soda changes regularly and so it always features very high quality produce. It is a little bit sweet but really well balanced featuring unique flavours.

Tea Totaler. A fresh and savoury non alcoholic cocktail that offers a wonderful texture from the tannin in the jasmine tea.

Yuzu Highball - a great pairing with our food, the opportunity to drink a highball with asian cuisine that features japanese Yuzu is great.

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8
Q

If a guest doesn’t drink alcohol, which other non-alcoholic beverages can we offer?

A

My first reccomendation apart from the non alcoholic cocktails is tea. Our tea offering is very high quality and is a natural pairing to our food. Otherwise we can offer Non alcoholic beer and wine.

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9
Q

Who is our tea supplier

A

Somage Tea

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10
Q

Camomile - From

A

Egypt

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11
Q

Peppermint - From - How

A

Egypt - Dried and rolled

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12
Q

Matcha Genmaicha - From

A

Kagoshima Japan - Green tea leaves bound with matcha and combined with puffed rice

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13
Q

Jasmine Pearls - What Tea and where

A

White tea from Fujian provence, rolled into pearls, and rested with unopened jasmine flowers that open every night will bathe the tea with scent for six nights.

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14
Q

Yuzu Kukicha What tea and where

A

Kirishima Mountain - Japans most southerly tea region. Green tea and Yuzu

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15
Q

China Sencha Green

A

Green tea from eastern provencess in china. Organically grown and hand rolled.

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16
Q

Earl Grey

A

Sri Lanka - blended with bergamot oil

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17
Q

English Breakfast

A

Grown in bio diverse rainforests in Sri Lanka

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18
Q

what is a tisane

A

A tisane is any hot beverage infused with flavours that do not come from the camelia sinensis plant. For example peppermint and camomile

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19
Q

What green teas do we offer

A

Matcha Genmaicha - Yuzu Kukicha - China Sencha

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20
Q

What White tea do we offer - WHere is it from

A

Jasmine Dragon Pearls - Fujian

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21
Q

What black teas do we offer

A

Earl Grey - English Breakfast

22
Q

What Tisanes do we offer

A

Camomile & Peppermint

22
Q

From which country are most of our
teas sourced? What makes them special?

A

Egypt - Camomile & Peppermint
Sri Lanka - Earl Grey & English Breakfast
China - China Sencha & Jasmine Dragon
Japan - Genmaicha Matcha & Yuzu Kukicha

Each country specialises in a certain kind of tea and we feature that specialty.

22
Q

Can we recommend a second top up of water for a pot of tea (and if so, how do we go about
this)

A

We absolutely can, it is recomended for certain teas and not others however if the guest would like all teas can be fascilitated. There is a goose neck kettle above the coffee machine that we fill up with water from the coffee machine and take to the table.

22
Who is our coffee roaster and where are they located
Single O Surry Hills
22
Who is our milk supplier and where are they located?
Schultz Organic Dairy Timboon South West Victoria
22
Do we offer alternative milks? If so, which ones?
The Alternative dairy Co Oat Milk & Happy Soy Boy Milk
23
Do we offer Take away coffee
No
24
Where is the fill line on a badged glass
150 ml
25
How many millilitres is a glass of sparkling wine?
120
26
How many millilitres is a glass of still table wine
150
27
How many millilitres is a glass of dessert wine?
90 ml
28
How many millilitres is a glass of fortified wine? Where do you pour to?
29
Why and when do we offer larger glassware
We offer larger glassware in situations that demand either a more premium experience or is required for the wine to show its best self. For example A Syrah served in a table glass will not show itself as well as in a rhone glass. the same can be said for pinot in a burgundy glass.
30
When would you offer to decant wine and why (3 options)
When the wine is red and older than 7 years old - the wine may have thrown a sediment and the process of decanting will seperate the wine from its sediment When the wine has paticularly high tannins - The airation can help soften the tannins When the wine has reductive characteristics - being a character that comes from lack of oxygen the act of decanting can help alleviate For bonus points - Every time Max Riedel dines.
31
Where do you place a wine glass in front of a guest? Which way do you face the SN badge
To the right of the guest, next to the water glass. Badge always facing the guest
32
How many tastes do we pour if there are 2 people dining
We pour two tastes - one for the guest who ordered and one for the guest who didnt.
33
How many tastes do we pour if there are 3 people dining
One - the guest who ordered
34
How many tastes do we pour if there are 4 or more people dining
One - the guest who ordered
35
Why do we offer tastes of wine under screw cap
Whilst the trdition of letting a guest who ordered the wine taste came about due to spoilage such as TCA the tradition has evolved to ensure the Sommelier has done their job of correctly recomending the right wine to the guest and descirbing said wine accurately. As a result we offer tastes of any and all wine ordered by the bottle.
36
How do you respond if a guest says the bottle is corked
If a sommelier has tasted the wine already we immediately take the wine away and bring a fresh bottle, If the guest says this bottle is corked too we strongly suggest the guest has another bottle (possibly younger bottle) and if they insist on this bottle we let them know that the third bottle will be the last bottle on offer as we have decided to take the wine off the list.
37
How do you respond if you’re pouring a bottle of wine and the guest indicates that they don’t like it?
We endeavour to ensure all of our guests are having as pleasant a time as possible and this includes wine. If a guest indicates that they do not like the wine we immediately notify the guest that we are more than happy to take the wine away and in a firm but pleasant way insist that we bring them something else as many guests would feel uncomfortable in providing such feedback. This is a delicate matter and should be done in a respectful way.
38
When do we use the ice bucket
When a guest insists we do or if we feel the wine strongly benefits from the temperature
39
When we leave the bottle on the table what do we say
I am just going to leave this here for you to top up as you wish
40
When is it appropriate to top up wine and why
We top up the wine when the wine is kept at a station or if we notice glasses need topping up and w eknow the guest is happy for us to do so.
41
When and why would you send the sommelier on shift over to a table
If a guest specifically asks for the sommelier, If the guest is looking confused about the wine list and you feel they have questions. If the guest has asked you a question that you do not know.
42
Flute
All Sparkling Wines including moscato
43
Table
Most wines by the glass. All wines under $75 (with discretion). All aromatic whites by the bottle: Riesling, Grüner Veltliner, Sauvignon Blanc, Semillon, Pinot Blanc/Gris, most Italians and Spanish . Some premium reds: medium to light bodied Sangiovese and similarly structured Italian/Spanish varieties
44
Burgundy
Some premium pours by the glass. Some super-premium whites: Chardonnay or any full bodied/oaked white, esp Rhône whites . Aromatic reds over $75: Pinot Noir, Nebbiolo, Dolcetto, Blaufränkisch, Mencia.
45
Rhone
Structured reds over $75: Shiraz, Grenache, Cabernet, full-bodied Italian/Spanish varieties.
46
Dessert
All dessert and fortified wines. Sake by the glass. Some sparkling wines at sommelier’s discretion

Sn (7 decks)

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