Cake Wines Cellar Door

Before it had a permanent home, Cake Wines built a reputation for throwing great parties, supporting local musical talent and collaborating with contemporary artists to design its bottles. Now it pours its full range of wines (made in the Adelaide Hills by Sarah Burvill) in this restored warehouse opposite.

Food is no after-thought, though. The ever-changing menu could include a salty, sweet savoury doughnut stuffed with jamon and taleggio; a blue swimmer crab and potato toastie; and, for something sweet, the wine syllabub (a super light mousse) with torched grapes. Pizzas are topped with buffalo mozzarella, basil, olive oil and other wine-friendly ingredients, and a shared menu offers cold plates of crudo, burrata and salumi; hot plates of seared lamb or fish; and the essential cheese platter.

For an hour each Saturday, between 11am and midday, Cake runs bottomless Mimosa brunches featuring dishes such as 63-degree egg, burrata and hot-smoked trout.

Ten per cent of the general profits of Cellar Door go towards funding independent radio stations. Cake Wines' labels only feature young, local artists. The space hosts informal wine-education evenings, hourly tastings, live acts and DJs. The place is about wine, but it also plays a part in Sydney’s larger cultural festivals throughout the year – in the past it's partnered with Art Month and Vivid.