Adelita Wine Bar

Kick off with something different such as a bottle of piquette, a lightly spritzy zero-waste drink made from leftover grape skins. There are two Australian options to test-run on Adelita’s list, from Tasmania’s Ghost Rock Wines and Vinden Wines in the Hunter Valley. Piquette was traditionally popular with winery workers in France as a full-flavoured yet low-alcohol alternative to regular wine, and it makes a refreshing choice on a sunny afternoon. With 20-plus wines by-the-glass, this is a list that allows you to chart your preferred course, whether that be skin-contact (from Jilly Wine Co, say, or Unico Zelo), something more classic such as a cool-climate Mountadam Chardonnay, or a left-field red from Macedonia. 

Cocktails are split into those that play to Adelita’s subtropical coastal location – a raft of Margaritas, for instance, that includes frozen by the jug – and more elaborate specials like the Duck à l’Orange, a duck-fat-washed Cognac number featuring cold-brew coffee and mandarin oil in the mix, or an Adelita Spritz fuelled by citrusy yuzushu sake, coconut and desert lime topped up with prosecco. There’s also a trio of non-alcoholic options.