Get the scoop on Winnifred’s – The Valley’s bold new bar and bistro where Champagne reigns supreme
In early August, Champagne connoisseurs will pop their collective corks over the launch of Winnifred’s – an ambitious new venue housing one of the largest collections of Grower Champagne in the southern hemisphere. Boasting a garden, bar, bistro and event spaces, this multi-level Champagne maison will showcase independent, natural and biodynamic producers on a scale previously unheard of in Brisbane. Here’s what we know …
When it comes to Champagne – both the French province and the iconic effervescent beverage – few locals know more than Megan Nunn.
Since falling in love with the region (and its welcoming style of hospitality) almost a decade ago, Megan has dedicated her time towards informing Brisbane sippers about the diverse realm of Grower Champagne via educational masterclasses and events. But these events have been but a mere prelude to Megan’s real goal – creating a bricks-and-mortar home for Champagne in the heart of Brisbane.
“I built my business over the years with the end goal of opening a Champagne bar for the smaller family-run, natural and biodynamic producers,” Megan tells us. “But my vision and my hunger kept growing over the years, and eventually I decided I wanted to create a whole building for Champagne.”
In early August, Megan will pull back the curtain on Winnifred’s – a multifaceted haven in Fortitude Valley. Boasting a Champagne bar and garden, an elegant bistro, a Champagne store and two event spaces, Winnifred’s is shaping up to be an entity unlike any other in Brisbane.
Housed in what was once a furniture store on Arthur Street, Megan has worked with architect Tim Stewart and Bespoke Constructions to transform the multi-level structure. Behind its recycled brickwork facade, Winnifred’s will be divided into five distinct areas, each named after a different subregion of Champagne.
Near the entry will sit Coteaux du Petit Morin, a 16-seat Champagne garden that will be open to walk-ins. Beyond the threshold will sit Marchand de vins, Winnifred’s concierge and Champagne store, where bottles can be purchased to take home.
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Through a door on your left will be Vallee de la Marne – an 18-seat Champagne bar and cellar – while Winnifred’s 60-seat bistro, Montagne de Reims, occupies the remainder of the ground level. Upstairs will sit the venue’s two event spaces, the 14-seat Cote des Bar (also known as the Blue Room) and the 22-seat Cote des Blancs (White Room).
When it comes to interior design and decorative detailing, Winnifred’s is all about the finer details. The bar, bistro and event space furniture has been sourced from Tom Fereday, tableware is from Lisa Russell’s Luna Ceramics, and Shilo Engelbrecht and Lydia Pearson are designing the staff attire. A number of imported pieces – including a triptych artwork from Champagne-based artist Sarah Launois, bespoke spittoons from Laetitia Fauchere, docket dishes from Atelier Blanc and hand-blown glassware from France – will offer authentic touches.
Mirroring a movement in Champagne to adopt more environmentally friendly practices, Winnifred’s is looking to become the first net-zero energy hospitality venue in Australia, utilising a 96-panel solar array and twin batteries.
“When you walk in here, I want you to feel an energy that transports you to Champagne – you’re in this building that lives and breathes the region itself,” says Megan.
Once open, Winnifred’s will house approximately 15,000 Champagne bottles and 363 cuvees, sourced from Champagne’s independent growers and the region’s storied Grande Marque houses.
For the uninitiated, Grower Champagne refers to the independent producers that account for the majority of Champagne’s vineyards – small-scale makers that use grapes from a single vineyard or closely located vineyards. Grande Marque brands are big-name labels (think Charles Heidsieck, Billecart Salmon, Louis Roederer, Moët & Chandon, Bollinger, GH Mumm, and Veuve Clicquot, to name few) that use grapes from many different vineyards to produce a consistent house style.
Though Grande Marque Champagnes will be incorporated into the Winnifred’s range, Megan is eager to shine a spotlight on the smaller players that specialise in ethical production, sourcing hard-to-find drops that offer more variation between vintages.
“We know the beautiful Grande Marque houses, but no one was educated to these smaller family boutique producers, so that’s when I started holding masterclasses and events trying to spread the word of Grower Champagne,” says Megan. “Grower Champagne is about the terroir. Their Champagne is a story of the soil that it comes from. Champagne is just so diverse and it’s huge – I’m just trying to give people the opportunity to taste that.”
While the majority of Winnifred’s cellar will only be available by the bottle, the venue will pour five Champagnes by the glass, including Charles Heidsieck, Emmanuel Lassaigne, Bonnet-Ponson and Jeaunaux-Robin, with Charles Dufour joining the roster in spring. You’ll even be able to sample some of the region’s other products, including Coteaux Champenois (a still wine), ratafia de Champagne (a fortified aperitif) and whisky.
“All of the bottles in this building, they all have a story behind them – they all have their own character and personality,” explains Megan. “Some are fantastic for aperitif, while some are better paired with food. But at the end of the day, you can drink all of them in our garden, in the sunshine, in the rain, and you can enjoy the moment by yourself or with friends.”
Helming the bistro kitchen will be Antoine Potier (previously head chef at e’cco Bistro and sous chef at Restaurant Dan Arnold), who will be using fresh, seasonal produce to fashion a menu of French-inspired dishes for the restaurant and the bar. Though details are still being finalised, expect the offering to tell its own story.
“There are dishes that have a meaning behind them – they’re very fresh, bright and clean – but you can’t really get them anywhere else,” Megan hints. “You come here specifically for a dish from Winnifred’s. You come here for that style of cooking.”
While ambitious in scope, Winnifred’s will be rooted in a humble form of hospitality that Megan says is inspired by Champagne itself, but also the welcoming warmth and generosity of spirit of her nanna, after whom the venue is named.
“She was always there for friends and family, with an open door, and I really wanted to honour her in some way,” says Megan. “There’s a huge correlation there between regional Champagne and nanna, and that’s why I named the business Winnifred’s.”
Winnifred’s will open to the public in August. Head to the venue’s website and Instagram page for updates.