Piper Street Wine Company

04/10/2026

Sunday Lunch.

Paella is the staple of Sunday lunches in Spain.
Join us today for a delicious three course set menu with the main being a gorgeous duck & pork sausage Paella.

This version of Paella originates from around Albufera lake in Valencia where duck was commonplace in the wetlands. Farmers in the area would also add their homemade pork sausage into the Paella as the fat would render down beautifully and form an amazing soccarat - the prized crunchy flavoursome bottom crust of a Paella.

Join us 12-3pm today.
Three courses - $90pp

Book via website.

02/10/2026

Tonight!

01/10/2026

01/10/2026

Calamar y Gigantes

Corner Inlet Calamari with Spanish butter beans, paprika, bullhorn peppers and olive oil.

Appeared tonight. Gone tomorrow. Back soon.

27/09/2026

Sunday Lunch

Paella Set Menu

88pp*

3 courses with Paella de Festa

Today 12-3

¡Salud!

* 10% surcharge all food & bevvies on Sundays, thanks for understanding folks xx

17/09/2026

Final cuts of The Matriarch, Friday.

Our Friday steak nights are bringing carnivorous joy to many and we’ve certainly been very excited about this particular acquisition.

Last week we were offered a usually only once a year release of The Vintage Beef Company ‘The Matriarch’.
Coming from the lush pastures of Gippsland, this 15 year old ex-breeding Wagyu cow is a flavour and texture sensation.
Inspired by the Spanish ‘Vaca Vieja’ (old cow) and Galician beef traditions, this style proves that age equals depth and flavour.

These steaks flew out the door last week.. but we saved some for this week for those of you who couldn’t make it!

LOMO BAJO (Striploin) - up to MB6
Cooked medium-rare, sliced to share and served with Basque butter. $18 per 100g
Average steak size we’ve cut is around 500 grams.

This will be the last opportunity to savour these!

Book online or 📞 54221079

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BODEGA SIERRA with
Frank Camorra from MoVida Bar de Tapa y Vino

Here to stay in Kyneton Piper St W**e Company

Thursday-Sunday

16/09/2026

Primavera / Spring 2026

It may not feel like it temperature-wise today but Spring is definitely here.. so says the weeping cherry in our courtyard..
It’s warming up again from tomorrow and Saturday and Sunday are both into the 20’s with plenty of sunshine. ☀️
Join us in the courtyard for a fantastic Spring weekend - stay for a lunch or just snacks and a cheeky schooner of

Also worth mentioning for those of you that haven’t been in for a while that Frank Camorra from MoVida Bar de Tapa y Vino is here to stay! Our collaboration with Frank — BODEGA SIERRA — has become a permanent fixture and we’re going all in.
Our new Spring menu is in full swing and there’s heaps of new dishes to try.

Hope to see you!

BODEGA SIERRA with
Frank Camorra from MoVida Bar de Tapa y Vino
in Kyneton Piper St W**e Company

Thurs from 5pm.
Fri & Sat from 12pm-late.
Sunday Paella Lunch (ends soon!) 12pm-3pm

📞 54221079

12/09/2026

Sunday lunch is all about Paella.

Join us today for lunch with Frank Camorra up here today on the pans. A great version of Paella from Castellón, Paella de Costillas - Paella with Pork Ribs.

Set menu - three courses - $88pp*

Book online or give us a bell on 5422 1079

Walk-ins welcome, and a reduced a la carta menu available today too.

¡Salud!

09/09/2026

New Spring Dishes.

ESPÁRRAGOS
Asparagus with Manchego custard and hazelnuts.

ARROZ de ALCACHOFAS
Artichokes with Bomba rice, saffron, leek and peas.

So many new great plates to try with our new Spring menu. It’s hard to really choose favourites because we love them all!

BODEGA SIERRA
with Frank Camorra from MoVida Bar de Tapa y Vino
Piper St W**e Company

Book online or call us on 54221079

Thursday Dinner 5pm
Friday & Saturday - All day, 12noon - late
Sunday Lunch 12-3pm

08/09/2026

FRIDAY STEAK NIGHT, a ripper this week!

THE MATRIARCH from The Vintage Beef Company is an ultra rare, limited-release of vintage Wagyu sourced from retired elite breeding cows aged up to 15 years old in Gippsland, Victoria.

Inspired by the Spanish ‘Vaca Vieja’ old cow tradition this exceptional steak is all about deep complex flavour whilst also possessing the lovely intramuscular fat that Wagyu is famous for, with this cut achieving up to MB6 (marble score).. nice!!

The Cut.

We’ve got just 1 box of gorgeous LOMO BAJO known as Striploin, Sirloin or Porterhouse in Australia.
As usual, we’ll cut a range of sizes.. and of course be favouring to cut them on the large side.. so bring mates and come hungry!

Along with the Basque butter there’s talk of a Morel mushroom sauce this week too…

$18 per 100g, a bargain for this once maybe twice a year release.

Book online or call us on 54221079.

Very limited!!
Special thanks to the fine folk Flinders + Co. for supplying us with amazing produce from passionate farmers.

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