Wollongong’s first dedicated wine bar is introducing more food with international flavours from its newly revamped kitchen.
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The Throsby started four years ago with a focus on small winemakers and producers from Australia and overseas.
The philosophy of the popular wine bar in Kembla Street was similar to that of Cheers from the ’70s US sitcom of the same name.
Along with its wine, the small bar is well known for its cheeseboards which have also undergone a revamp. All the favourites are now served with housemade miso-honey and seasonal jams.
Co-owner Maddie Sullivan describes The Throsby as a neighbourhood bar “where we get to know our customers and what they like to drink”.
“We love it when customers choose to sit at the bar,” she said.
Ms Sullivan said customer service has always been important and was the reason why The Throsby was rated the number bar in Wollongong by Trip Advisor.
But she and business partner Erick Zevallos want to take it to another level and refresh the menu following the recent upgrade of the kitchen.
“We have got a more extensive menu now which is really exciting. We refitted our kitchen area around three months ago. It is something we have been wanting to do since we opened on December 1, 2014,” Mr Sullivan said.
But they needed to find the right person to run the kitchen.
When they explained what they wanted to do to chef friend and long time patron Jimi Butcher he was impressed and excited by their concept for more food options.
“We said to him whenever he is ready to take it on to approach us and it kind of all fell into place,” Ms Sullivan said.
“He has done a really good job designing a menu where the wine comes first.”
Following the recent upgrade of the kitchen and Mr Butcher’s appointment The Throsby has started offering a selection of small plates that can be shared among friends and enjoyed with wine.
“We are doing a small share style menu with around 10 items. Thing we are really excited about coming into summer is Jimi has just written a 13 bottle Rosé menu. Everything is available by the glass. And what Jimmy has done is create a share style plate with four items that is designed to suit Rosé. The is going to be a feature on our menu all the way through Spring and Summer starting on Wednesday”.
Mr Butcher has been chefing in Wollongong for almost a decade working at many popular bars and eateries. He said the menu will change month-to-month to reflect the season and produce available.
He said the food is inspired by places he has lived and been to as well as the season.
“If you go to any bar in Spain, Italy, France and even the UK the food is there to compliment the wine,” he said.
Mr Zevallos said they will be entree size dishes that can be shared. They are designed to compliment the wine rather than be traditional mains.
“Jimi’s grandmother is Russian but grew up in Argentina so we have tried to pull some inspiration from his family background as well,” he said.
“I am South American as well. I was born in Peru. We want to bring some of those flavours and something different to Wollongong.”
Mr Butcher said he loved taking some of the classic dishes from that part of the world as well as Russia and France and use that as inspiration to create bar food that is little different for people in Wollongong.
“I met Maddie and Erick about five years ago when we worked at Dagwood together. I said to them a couple of times if you ever want to put in a kitchen call out to me because I would love to do it. This year that opportunity arose and here we are,” he said.
The Throsby is open from 4pm on Wednesday and Thursday, from lunch to midnight on Fridays and afternoons on Saturday and Sunday.
October menu
Olives & Pickles $5
Sourdough, Bone Marrow Butter $6
Oyster, Cracker, Botarga, Chervil $5ea
Mortadella Sandwich, Red cabbage Ketchup, Comte $6ea
Beetroot Galette, Peas, Horseradish $8
Olive, Ortiz Anchovy, & Artichoke Gildas [4pcs] $9
Pickled Melon, Haloumi, Strawberries, Almonds $10
Burata, N'duja, Sesame, Hazelnuts $12
Smoked Sausages, Peach & Cabbage Chutney $14
Green Beans, Caponata, Labneh, Broad Beans $14
Octopus Carpaccio, Burnt Onion, Fennel, Vinaigrette $16
Green Barley Risotto 'Carbonara' $17
Cured & Smoked Charcuterie, Salmorejo $18
Tuna, New Season Asparagus, Beurre Noisette $22
200g Sirloin Tagliata $28
Rosé Picnic Plate
Oysters, rose jelly, blood orange
Pickled melon, haloumi, prosciutto, miso honey
Milk bun, mortadella, red cabbage ketchup, Comte
Pavlova, Strawberries, blackberries, cultured cream
*Designed to be pared with one of our 15 Rosé’s all available by the glass from Wednesday October 3rd all Summer
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Greg Ellis
Almost four decades in electronic, print and digital media. A writer, presenter, emcee, photographer and videographer with degrees in business management, marketing and human resources and tertiary qualifications in photography.
Almost four decades in electronic, print and digital media. A writer, presenter, emcee, photographer and videographer with degrees in business management, marketing and human resources and tertiary qualifications in photography.
