Sack the Somm

Dust off the Grand Cru.

Raid your cellar Monday to Wednesday evenings and bring your best Grand Cru or the bottle you have been saving to enjoy with Doot Doot Doot’s sumptuous five course winter menu. Old world, new world, local, international, whatever your favourite wine, bring to savour with the seasonal flavours from Executive Chef, Guy Stanaway and his hatted kitchen brigade. $25 corkage applies.