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| AALIA Wine Room |
As an intimate wine-first counterpart to AALIA, the new venue is underpinned by a philosophy of discovery and community, featuring a Middle-Eastern menu by Sydney Morning Herald’s 2025 Good Food Guide Chef of the Year, Paul Farag, and a 235-label wine list, with 31 wines by the glass.
“AALIA Wine Room felt like a natural evolution of AALIA, a space that deepens the experience without changing its DNA,” says Ibrahim Moubadder, co-founder and creative director of ESCA Group. “It’s a more intimate, wine-led environment that celebrates and encourages wine exploration while staying true to the values that define AALIA. As a glass-fronted wine room in the heart of Martin Place, it offers nowhere better to unwind and enjoy a glass of wine. It also marks ESCA’s first dedicated wine bar, which makes it an incredibly exciting milestone for us.”
The wine program has been curated by sommelier Sarah O’Dwyer, with a focus on emerging and established labels from both local and international producers. The wine list features limited releases, lesser-known varietals and new techniques. Selections from established producers including the exclusively held Henschke Julius Riesling 2007 and Domaine Dujac Les Gruenchers Chambolle-Musigny Premier Cru, as well as wines from producers new to Australia such as Guy Brocard and Cascina delle Monache.
“The wine program at AALIA Wine Room is built around discovery,” says O’Dwyer. “Each bottle is selected for the story it carries - of place, people and perspective - bringing together emerging and established producers. The list is inviting and unpretentious, and perfectly complements Paul’s menu.
Whether you’re stopping by for a glass after work or settling in for dinner paired with an exceptional bottle, there's a drop for every occasion.”
The program features a number of experiences designed to foster a deeper wine experience. The signature Discovery Hour invites guests to enjoy a sommelier-selected wine revealed tableside, and includes a personalised note from the sommelier. The venue will also host corporate tastings, guided and guest-led wine experiences where guests can craft their own tasting, serving as a cellar door shaped by AALIA’s unique wine philosophy.
The food menu features a refined offering of AALIA’s menu, echoing executive chef Paul Farag’s Middle Eastern culinary storytelling.
“We’ve taken the flavours that define AALIA and distilled them into a selection of Middle Eastern snacks that pair perfectly with wine,” says Farag. “They’re designed to be shared, to complement the wine, and to encourage a relaxed style of dining.”
Menu highlights include: basturma with pickled chilli and quail egg gilda; beef nayyeh, rhubarb and freekeh crisp; and pickled kokotxas with tamarind and aleppo.
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| AALIA Wine Room |
Designed by architect Matt Darwon, inspiration for AALIA Wine Room has been drawn directly from the original restaurant and Harry Seidler’s original MLC architecture, which the restaurant overlooks. Split over two levels, the spotted gum timber ceiling battens, banquette seating, mood lighting and considered tile selections echo the existing AALIA aesthetic, with nods to the modernist influences referenced in its original fit-out.
The intimate venue seats 42, and is open Tuesday to Saturday for dinner and Tuesday to Friday for lunch. AALIA Wine Room will open to the public today, walk-ins only. The AALIA Wine Bar launch will be closely followed by the opening of BESA, ESCA Group’s Spanish tapas bar opening Bondi in February 2026.
Website: https://www.aaliarestaurant.com/
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