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Brutal Brutal!! A special wine waiting to dock at your place. Christian Tschida’s Brutal!! Pinot Noir offers some of the best out of Burgenland, Austria. Fact: the contents of this bottle is a wine crushed by feet. Its cult status is gained from its cola-y, pine-y notes and it’s not an enemy of rabbit risotto or an evening plonked by an open flame. If we were you, we’d lay up horizontal with Don’t Look Up on the television set.
Had the pleasure of encountering Planet Pasta? ‘Tis our weekly pasta eve’ in the bar. Every Friday night Aidan plates up pasta’s best — different shapes, different sauces — the world’s his oyster, and yours to eat. Bookings are neither necessary nor available, apologies, but there’s always plenty to go ‘round. Remember, Planet Pasta is every Friday but pre-warning, we’ll be skipping it Friday May 13, so don’t come seeking sauce then.
Paz Noz in print, online, everywhere. Many thanks to David Matthews of Good Food for featuring our humble selves in the paper’s Canberra Calling piece. Excellent company, even more excellent to read ink! There’s also a mention in Broadsheet. Mallaluka’s Sam Leyshon named us in his guide to the region. Sam’s also the person behind Paranormal Rosé. Fun facts!
Encounter our newest co-pilot, Aidan Kidson — new Paz Noz chef, new leader of the kitch’. Aidan greets us after stints at eightysix, Bar Rochford and London's St. John. He was also the man behind our first birthday party snacks. The nuclei of Aidan’s menu are: elevated snacks, hand-held devouring, pickled things and tip of the top ingredients. Our new menu will change often but for now find white anchovy and cucumber soldiers, steak tartare, leek and taleggio croquettes and tomato salads among other specimens gracing your plates Thursday through Saturday, usual snacks available Wednesday to Sunday. From April 22, Friday evenings will see pasta make an appearance, and a longer menu, too. Food for drinking wine, in our wine shop for eating food. Welcome, Aidan.
A drop to append with Aidan’s new sustenance? Say no more. Mosse’s Bangarang Primeur is the nuts. Agnès and René’s 2021 release of this vino is a variation on previous Bangarangs. It’s an amalgamation of a number of grapes: Pineau d’Aunis, Grolleau Noir and Sauvignon Blanc. It’s neon pink. It’s cloudy. It both smells and tastes like a rose. Its best friend? Aidan’s anchovy-cucumber soldiers.
Us? In motion? A sight for sore eyes, some have said. Many thank yous to our friend Mal from Pilot for including our humble ship in his food and drink crawl through Canberra. Very humbling to be among friends and peers, but mostly friends, in his tour of our metropolis.
