After three years, Reserve Wine Bar has had a name change and will be known simply as Reserve. Their emphasis on wine and food continues to be a key focus while offering customers a contemporary space to eat and drink in the heart of Newcastle.
There’s also been a shift in the kitchen, with the team utilising the chargrill for the majority of the new look menu. New atmospheric lighting enhances the unique night time experience, and there are plans to create an outside area that enables customers to enjoy a European style piazza dining experience.
Reserve has grown up and found its identity offering a seamless food and wine experience with the appointment of Sam Alexander as Head Chef. Sam has found his niche at Reserve cooking bistro classics on the char-grill with his inimitable Mediterranean influences.
After starting his career locally at Crowne Plaza Hunter Valley, Sam notched up time at two-hatted Fins of Byron Bay with seafood legend Steve Snow. Heading back to the Hunter, Sam worked under Robert Molines as head chef at Bistro Molines followed by a move to Sydney where he worked with Robert Marchetti at Icebergs and then Jeremy Strode of Bistro CBD (Merivale Group) where he was a senior sous chef.
The wine list under co-owner Patrick Haddock’s guidance continues to command its presence as one of Newcastle’s largest and most engaging. Combining a mix of classic and modern wine labels as well as an ever-changing and diverse by the glass offering including a whole page devoted to Coravin.
Check out the changes by joining the team at Reserve for an evening of food and wine discovery on the 27th of July. The Natural & Native Wine Dinner will pair some of Australia's most interesting organic, biodynamic and low intervention wines complemented by a five-course meal using primarily native NSW ingredients. Limited spaces are available so book your tickets now via www.reservewinebar.com.au