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ONE ELEVEN GIN & WINE BAR

It has been some time since The Windsor had an offering after dark, and as a Melbourne institution, it felt only natural to keep with a local focus. The result is the new One Eleven Gin & Wine Bar, featuring a concise menu of house-made bites and an all-Australian gin & wine list. Gin, from distilleries including The Melbourne Gin Company, Archie Rose, Four Pillars, Distillery Botanica, Brookies Byron, Animus, Hippocampus and Adelaide Hills Distillery are paired with three varieties of tonic water and two soda water options from Capi. The wine leans towards boutique organic and biodynamic producers that create small quantities, with the beer list following a similar ethos.

Grazing plates including pickled octopus, fried school prawns and chorizo & manchego croquettes – all made within The Windsor’s kitchens – are designed for after-work drinks and pre-theatre dining. Conserved products from Cuca, charcuterie sourced from Victorian and NSW suppliers, and French cheese are also offered.

ONE ELEVEN GIN & WINE BAR, WEDNESDAY – SUNDAY, 5PM – 9PM. WALK-INS WELCOME.

AUTUMN AFTERNOON TEA, COMMENCING 4th MARCH

Our seasonally-changing Afternoon Tea will transition to Autumn on Monday 4th March, featuring a selection of new patisserie from Head Pastry Chef Jérémie Parmentier. The delicate entremets include an apple tarte tatin with vanilla mousse & a walnut sablé, a strawberry & basil sphere with almond sponge, and a buckwheat & dark chocolate tart with a buckwheat sablé and kalamansi gelée. 

The savoury items include a ham & cheese chausson (turnover), a confit onion tart with orange reduction and marinated goats cheese, The Windsor’s signature egg and roast chicken sandwiches, an Autumn addition of a smoked creamy baba ghanoush & roasted capsicum sandwich, and a salmon, mayo, gherkin & dill milk bun.

Hot Cross Scones – in place of The Windsor’s sultana scones – will be served from Monday 1st April.

AUTUMN AFTERNOON TEA, MONDAY 4th MARCH – MONDAY 3rd JUNE

MONDAY – SUNDAY. 11:30 – 16:30 [2 HOUR SESSIONS]

$75 WEEKDAYS, $99 WEEKENDS & PUBLIC HOLIDAYS (WITH DESSERT BUFFET). INCLUDES SPARKLING WINE & TEA OR COFFEE.

RESERVATIONS ESSENTIAL AT WWW.THEHOTELWINDSOR.COM.AU/AFTERNOONTEA, 03 9633 6004.

EASTER SCONES & HOT CROSS BUNS

Come Monday 1st April, our Windsor scones will be filled with fragrant spices in celebration of Easter. Our Hot Cross Scones have been an incredibly popular part of our Afternoon Tea, and we’re taking it one step further this year with a new item – The Windsor Hot Cross Bun (sold separately as packs of nine).

Created by Head Pastry Chef Jérémie Parmentier, the Windsor Hot Cross Buns come in two versions – a fluffy spiced brioche dotted with orange peel (inspired by Jérémie’s French heritage), and a spiced chocolate with sultanas and a molten dark chocolate centre.

WINDSOR HOT CROSS BUNS, SOLD IN PACKS OF NINE.

$18 (SPICED BRIOCHE), $20 (MIXED PACK OF SIX BRIOCHE &THREE CHOCOLATE), $22 (CHOCOLATE).

AVAILABLE FOR PRE-ORDER ONLINE, MONDAY 11th MARCH. PICK-UP FROM THE HOTEL ONLY.

HEAD PASTRY CHEF JÉRÉMIE PARMENTIER

Jérémie Parmentier joined us from Paris and has worked for Paris institutions including Fauchon, Le Fouquet’s and renowned 5 star establishments including the Grand Hotel Du Cap Ferrat and Hotel Saint Martin in Saint Martin de Belleville.