Naomi and Abhi have been friends for over 10 years. Naomi’s extensive experience across a range of local and international fine dining venues and gastropubs combined with Abhi’s sommelier expertise and lifelong involvement in the industry, led to a natural collaboration. Both had always dreamt of opening their own venue, and when the stars aligned they created Culina Et Vinum.
We tried the Quail, which hinted at Naomi’s experience at Biota, expertly cooked, seasoned perfectly and served with pomegranate, mint and cracked wheat, then finished with sumac yoghurt. The flavours combined nicely, which meant the quail flew off the plate!
Next up was the Kingfish Carpaccio (with carrot puree, pickled beetroot, zucchini), which was a nicely presented, bright dish, showing off the vibrant and fresh seasonal ingredients.
For our main, the better half ordered the Spanner crab risotto, while I opted for one of their beautiful pieces of house dry-aged beef. The grilled rib eye, pre-cut for lazy people like myself, and cooked medium rare with a simple seasoning of salt. It was also paired with baked kipfler potatoes that you would have only gotten at your Nan’s house on a Sunday lunch. Delicious.
The menu changes every few months, ensuring that ingredients are always local, sustainable and seasonal, incorporating lots of dry-aged meat, fish and pasta. Comfort food with a thoroughly refined edge – think sublime not stodgy.
Culina is open 6 days a week, Tuesday -Friday from 12noon till late and Saturday and Sunday from 8am till late.