Bar Spontana

05/06/2026

FRIDAY NIGHT SPECIAL POUR

Manon Pure Savagnin 2024

Only 3 bottles available.

Tim Webber and Monique Milton farm their property in Forest Range, Adelaide Hills, with an uncompromising commitment to regenerative and biodynamic agriculture. Their goal is not simply to produce great wine, but to restore the farm into a thriving and balanced ecosystem.

Working at 600m elevation on soils of ironstone, slate, sandstone and quartz, they produce some of Australia’s most distinctive wines. The result is a style that feels pure, mineral, energetic and deeply connected to place.

Which brings us to a question we love discussing: what do we actually mean when we talk about “energy” in wine?

This Savagnin comes from a single north west facing vineyard block where ironstone and clay soils consistently produce wines of power and concentration.

The 2024 vintage was shaped by a cold, wet spring that reduced yields, followed by a hot, dry summer with almost no rainfall. Despite the challenging season, the wine shows remarkable intensity and balance.

The fruit was hand picked, whole bunch pressed and fermented naturally with indigenous yeasts before maturing on lees in seasoned French oak barrels. The result is texture and complexity while preserving the purity of the fruit and expression of the vineyard.

Savagnin is often associated with the oxidative wines of Jura, showing flavours of walnut, spice and bruised apple. This is not that style.

Manon Pure Savagnin 2024 is a fresh, topped up, barrel aged expression focused on fruit purity and site.

Only 600 bottles were produced.

Golden in colour, with aromas of honeycomb, yellow apple, preserved citrus and wet stone. The palate is richly textured yet vibrant, with ripe orchard fruit, saline minerality, bright acidity and an incredibly long finish.

Available by the glass tonight.

04/06/2026

Our Winter Warmer Series begins next Wednesday, June 10 with Khao Soi, a Northern Thai coconut curry noodle soup topped with crispy noodles, pickled mustard greens, lime and shallots.

$24 bowls available with chicken, vegan or gluten free options.

For the duration of the series, Wednesdays will be all about Khao Soi. Our regular menu won’t be running, but a selection of snacks and sticks will be available alongside the soup.

Every Wednesday through winter from 10.06 to 26.08.

Bookings now open.

22/05/2026

Another Friday, another special wine pour. Tonight we are opening the 2023 Alexandre Burgaud ‘Brouilly’ Gamay from Beaujolais, France

Alexandre Burgaud’s vineyard in Lantignié sits on a slope of varied and complex soil, primarily granite and clay in different proportions, which contribute to the minerality and structure of the wines. Some parts of the village feature pink granite, while the western slopes are bluestone, reminiscent of the Côte de Brouilly or Morgon. Alexandre also farms small parcels in Brouilly and Fleurie, bringing the same care and attention to these sites.

Since establishing his domaine in 2013, Alexandre has been working with old-vine Gamay, farming organically and by hand to allow the character of the grapes and soils to come through. In the cellar, he keeps things simple: whole-cluster spontaneous fermentations in concrete, gentle handling, and ageing in old wood, preserving purity and a true sense of place.

Coming from vines averaging 70 years old, the 2023 vintage Brouilly highlights pure, vibrant red fruit. The nose shows red fruit and plums with subtle mineral notes, and the palate is elegant and well structured, with tannins balanced against the fruit.

21/05/2026

Golden, crispy on the outside, incredibly juicy on the inside. There’s a reason our Hat Yai fried chicken has been a favorite for so long! The ultimate comfort food for a chilly day. 🫰

19/05/2026

Golden Hour ~ Tues to Sat ~ 5pm to 6pm 🫰

15/05/2026

Another special wine pour for tonight’s service! 2025 Mise En Place Palomino

Mise En Place wines are produced by our good mate Doug Lilburne based in Steels Creek in the Yarra Valley. Some fruit he farms himself and the rest is sourced from some of Victoria’s most premium vineyards with a strong focus on organic viticulture. Doug makes honest, clean, wild fermented, minimal intervention wines with no additives other than a very small amount of sulphur. His wines are both thoughtful and thought-provoking.

Grown on the historic soils of Rutherglen, Victoria, this vineyard offers one of the last remaining snapshots of Palomino in Australia. James Busby, the father of the Australian wine industry, is credited with introducing this unique varietal to Australia after collecting cuttings during his 1832 tour of Spain and France. Fermented in a large-format barrel and left peacefully at fermentation height for 8 months, the resulting cuvée is stony and mineral-driven, with built-in layers of gentle oxidation.

08/05/2026

Another round of our special Friday wine pour. This week we have the 2021 Camigliano ‘Rosso del Gobbo’ Sangiovese.

Camigliano is a historic property where wine has been made since the Middle Ages. Cipriano Barsanti together with Samuele are working here to make natural wines using biodynamic agriculture, with the desire to seek the greatest expression of the territory.

Camiliano is a farm in the Colline Lucchesi, seven hectares of vineyards in Camigliano (in the territory of Capannori). The winery is managed by Cipriano Barsanti. There are two varieties cultivated: Sangiovese, and Vermentino. The adventure of Camiliano began in 2013. For ten years, before that, the vineyards had instead been rented to another company in the area, still farmed biodynamically.

Bright and juicy tank fermented Sangiovese, retaining all the freshness and vitality of the vineyards where it grows. Initial fruity notes bound out of the glass with savory, wild herby notes to finish. Medium-bodied, bouncy, and ready for the dinner table.

07/05/2026

A few vegan dishes currently on at Bar Spontana.

Pickled watermelon rind salad with cashew, mint, red onion and nam yum.

Charred corn ribs with lime salt, chilli and lime leaf.

Our take on Northern Thai hung lay curry with tofu, house-made red lentil curry, peanut, young ginger, chilli and garlic.

06/05/2026

WINTER WARMER SERIES

~ Khao Soi Wednesdays ~

From June 10, Wednesdays at Bar Spontana will be centred around Khao Soi through winter.

A Northern Thai coconut curry noodle soup, rich and warming, with soft egg noodles underneath, crispy noodles on top, finished with pickled mustard greens, lime and shallots.

Originally from Northern Thailand, with roots tracing through Burmese and Chinese Muslim cooking, Khao Soi is known for its contrast of textures and a broth that sits somewhere between a curry and a soup.

$24 bowls with chicken, alongside vegan and gluten free options available.

Our regular menu won’t be running on Wednesdays but a selection of Northern Thai delicacies will be available alongside Khao Soi each week.

Every Wednesday ~ 10.06 to 26.08

Bookings now open.

01/05/2026

Josh is super excited for this Fridays special wine pour. 2024 Vini Rabasco ‘Cancelli’ Rosato Montepulciano

The 3.5 hectare estate of Vini Rabasco is located in the village of Pianella, province of Pescara, in the heart of Abruzzo. Winemaker Iole Rabasco inherited her family’s small vineyard and olive grove both of which are soils that have never been treated with chemicals. The vines across the property are predominantly Montepulciano with a few rows of Trebbiano. The vines are around 40 years old on average and rest at some 450 meters above sea level. Soils are calcareous clay mixed with alluvial sediment and fossil remains. Vines are trained in the traditional tendone style, all worked by hand. Yields are kept low but not excessively low as Iole prefers her wines to have more acidity and freshness rather than looking for power and intensity.

The 2024 Cancelli Rosato is made from 100% Montepulciano d’Abruzzo from the San Desiderio vineyard. Spontaneously fermented then aged in stainless steel with zero added sulphur or any other additions and no filtering or fining. Darker in colour yet still very refreshing with crisp citrussy acid, vibrant strawberry, pomegranate, red currant and cherry character with some subtle dried herbs, soft spice and a lick of salinity. A delightful Italian rosato with wonderful rustic charm.

24/04/2026

Tonight we have a 2023 Boris Champy ‘Petit Aigle Coteaux Bourgignons’ Chardonnay/Aligoté as our special pour.

Born in 1974, Boris Champy is originally from the Champagne region. An oenologist, he first worked for ten years in Napa Valley, California, at Domaine Dominus. He then became technical director of Domaine Louis Latour in Beaune, and later estate manager of Clos des Lambrays in Morey-Saint-Denis. He also served as president of the Corton Winegrowers’ Association (ODG Corton) and founded an environmental protection association. In 2019, without a successor, Didier Montchovet wished to pass on to Boris Champy his Domaine and above all the philosophy that had guided it since 1984. It was a smooth handover which began informally during the 2019 harvest in which Boris Champy participated. The estate is a true pioneer of organic and biodynamic viticulture in Burgundy, certified by Ecocert and Demeter.

Since 2010, a small grape-buying operation has complemented the estate’s wine production. All grape purchases are sourced from organic or biodynamic growers. As with the estate wines, they seek out vineyards located in cooler climates, to maintain a style of wine with fresh fruitiness and beautiful minerality.

The Coteaux Bourguignons is made from a blend of Chardonnay and Aligoté from young vines. This wine is the perfect expression of the fruit of Chardonnay and the freshness of Aligoté. Hand-harvested, direct pressing of whole bunches, fermentation with indigenous yeasts, aged on lees 65% in egg-shaped tanks and 35% in barrels for 10-11 months with regular stirring. A flattering nose of yellow peach, nashi pear, lemon balm, and dry stone, a fresh and fleshy palate with some creamy lees and a beautiful, lingering finish.

24/04/2026

The dish you keep coming back for and a staple on our menu.

Our housemade beef Sai Oua a northern Thai style sausage with beef lemongrass kaffir lime leaf and chilli. Grilled over heat until smoky and fragrant it’s herb laced savoury and gently spiced with a warmth that builds as you eat.

23/04/2026

Ships in the Night

Earthy, bitter, and reminiscent of classic digestive drinks. Deep, herbal, and gently intense, built for slow sipping as the night drifts on.

18/04/2026

Pla Som Issan, our version of a Northeastern Thai fermented fish! We make out with salmon, fermented in-house by our chefs, fried until crisp, set over tomato, mint and chilli. Bright, sour, savoury, with a little funk.

17/04/2026

Tonight’s Friday special wine pour is a beautiful elegant red from one of our favourite regions in France, the 2022 Amélie Guillot ‘Vieilles Vignes’ Poulsard

Amélie Guillot relocated from her native Burgundy to the Jura in 1995 after completing an oenology diploma, where she purchased 2ha of 40-year-old vines surrounded by wooded hillsides and apple trees. She farms by hand using biodynamic principles, and from her micro-winery – a ramshackle ruin in the isolated village of Molamboz – Amélie crafts a thrilling roster of classically-styled Jura specialities. After slow pressing and fermentation using indigenous yeasts, her wines undergo extended ageing in old barrels.

Enticing aromatics are the calling card of Guillot’s reds, and this Poulsard is a prime example. Plush yet vibrant, with notes of hibiscus and spice on the nose, leading into a fresh palate layered with crunchy red fruits, wild strawberry, a hint of pepper and an overall delightfully lifted elegance.

10/04/2026

Another week past, another Friday special wine pour. Tonight we have the 2024 Shobbrook Grenache 🫰

Tom Shobbrook is a truly inspirational winemaker. One of the pioneers of the natural wine industry in Australia, he has been making incredibly expressive, pure wine in the Barossa with no additives for many years now.
Tom’s farm lies in the heart of the Barossa Ranges in Flaxman Valley, at 540 meters above sea level, where cool nights and warm days create ideal conditions for fermentation. While we’re still awaiting the release of his estate wines, the current bottlings come from a small farm in Eden Valley, where Tom has been helping to retrain the vines for Riesling, and from Jeff Treager’s farm in Vine Vale, home to beautifully old, dry-grown vineyards that supply Chardonnay, Pedro, and Grenache.

The 2024 Grenache comes from vines planted in 1920. It’s blended with around 10% Cinsault, the Grenache gently pressed directly over whole berries of Cinsault. After a short period of maceration, the wine was pressed to a 2000L Stockinger foudre to complete fermentation and mature. A wonderfully light, bright and ethereal wine that straddles the line between light red and dark rosé to perfection!

09/04/2026

Our favourite time of day!

Golden Hour ~ Tues to Sat ~ 5pm to 6pm.

03/04/2026

Open from 5pm tonight and to kick off the long weekend we have a special wine pour. 2024 Alessandro Viola ‘Note di Rosso’ a Nerello Mascalese/Nero d’Avola/Perricone blend.

Alessandro Viola’s father was a grape grower but other than a few bottles of homemade wine he never made any wine commercially. Alessandro was fascinated by grape growing from an early age and after a few vintages of self-teaching he decided to get a formal education and study oenology. During his university studies he steered away from the mechanical side of winemaking he was being taught and decided to study the science. The idea that nothing needed to be added or taken away from the wine if the grapes, soil and winemaking were all working together became his mantra. He now cultivates 7 hectares of organically managed vines worked strictly by hand. The vineyards are located in 2 areas, the first in Pietra Rinosa close to Alcamo in the north-western tip of Sicily, the soil is made of clay and the vineyards sit at 200m above sea level taking a large influence from the ocean. The second lot of vineyards in Fastuchera are higher at 400 meters; the soil is calcareous producing more minerals driven and finer wines. He is strictly committed to growing and championing local varieties. Catarratto, Grillo, Nero D’avola and Nerello Mascalesse make up his repertoire.

Note di Rosso is a blend of 40/40/20 from the vineyards around Santa Ninfa and Pietrarenosa. Nerello delivering the perfume, Nero the fruit depth, and Perricone the rustic savoury/herbal egde. This is dark fruited on the nose, with liquorice and herbs, a heady but elegant bouquet. The palate is surprisingly light and pretty, charming and delicious.

01/04/2026

27/03/2026

Tonight’s wine is a delicious 2022 Savagnin from .wine in Mount Compass, SA

The iconic Borachio wines are produced by the wonderful Alicia and Mark. Every wine they make is grown organically, handpicked, and crafted with intent, striving for wines with energy and finesse. Honouring the character of the year, the vineyard, and the people behind it. Their wines reflect the land, the hands that shape them, and the stories they carry. Each bottle is crafted with care, honesty, and a respect for nature and community.

The 2022 Savagnin was hand harvested then pressed directly and settled overnight before being racked to 500L barrels for fermentation. Elévage for 20 months and bottled with no fining, filtration, other additions or subtractions. On the nose, a hint of reduction then opening to classic Savagnin electric minerality. Pours golden, salty white peach, granny smith crunch & lemon zest. Salted caramel and roasted nuts follow in the middle. Awesome length propelled by its sharp acidity.

20/03/2026

Tonight’s our 2nd birthday 🫰 and we’ve got a very special wine on pour to match.

2024 Matassa ‘Tommy Ferriol’ Syrah/Muscat Petit Grains.

Tom Lubbe (NZ-born, South Africa raised) landed in Calce in the late 90s, working with Gérard Gauby before starting Domaine Matassa with his wife Nathalie. Today, 17ha of old vines are farmed organically and biodynamically. Unirrigated, low-yielding and completely chemical-free, with a focus on energy, minerality and terroir.

Formerly Brutal Rouge, 60% Syrah, 40% Muscat Petit Grains, grown on black slate and clay-limestone. Whole-bunch maceration for 2 weeks, slow press, wild ferment, then aged 7 months in vat. Unfined, unfiltered + uncorrected.

Light, vibrant, a little wild. Best served slightly chilled.

19/03/2026

Nam Khao Tod, our constant.

Crispy rice tangled with fermented pork, mint, peanuts, heat and brightness. A dish that’s stayed with us since the beginning, and one we keep coming back to.

Been here since day one.
Not planning on going anywhere.

17/03/2026

Our 2nd birthday is this Friday.

20 March from 5pm.
on the decks, all the food you love, and the bar pouring all night.

Come celebrate with us.

13/03/2026

Tonight’s Friday wine pour is the 2022 Manon ‘Forest White’ Sauvignon Blanc

Owners/growers/winemakers Tim & Mon are so passionate and committed to what they are doing on their farm in Forest Range, SA. Their focus on working with nature to not only produce delicious wine but to return the land to a beautifully harmonious state is nothing short of inspirational. From the removal of introduced flora and reintroduction of native flora to the integration of animals and biodynamic farming techniques, their approach is to operate the entire farm as one organic entity. It is this commitment to incredible farming coupled with their location, 600m above sea level on soils containing iron, slate, sandstone and quartz that makes their wines so beautifully pure, mineral, expressive and electric.

From a small parcel of thirty-year-old Sauvignon Blanc vines set on a steep quartz and slate hillside. The fruit was slowly pressed and left to rest in terracotta amphora for a year. A cooler vintage has shaped a beautifully nuanced expression with delicate exotic fruit, florals and delightful stony minerality.

13/03/2026

Last week was a ride. SRSP and filled our space with an incredible lineup of DJs across the week, bringing in so many new faces alongside the wonderful regulars who stopped by to support the artists and eat some delicious food.

Big thanks to , ._____, and for making the week what it was.

Until next year 🫰