As Group Sommelier at Lotus Dining Group, Karen Dollimore brings years of experience to a multi-venue wine program that’s driven by a strong sense of place.
The award-winning sommelier’s goal is to find something that suits the guest— from their taste, budget and what they’re eating—while encouraging curiosity.
Her passion for wine was first sparked while managing the renowned Tre Scalini in Rome before she went on to work at some of Sydney’s most celebrated dining institutions, including Catalina, where she famously sold a $3,500 bottle of Château Latour on her very first day.
A brief role at OTTO Ristorante preceded her move into a wine-focused path, joining Lotus Barangaroo as an assistant sommelier in 2016. Under the guidance of Annette Lacey MW, Dollimore formalised her training, completing her WSET Level 3 certification while building her knowledge through tastings, masterclasses and winery visits.
Dollimore’s philosophy is simple: wine should enhance the dining experience without intimidation. “Wine is an expression of place, culture and history,” she says.
She’s about bringing something to the customer that they may not normally drink – getting them to explore outside of their drinking habits to discover something new.
Karen spoke to The Write Drop for our At the Bar series.
MY CITY
Sydney – I love Sydney because It is one of those cities that never stops evolving. The hospitality scene is incredibly dynamic, but what I love most is that you can finish service and be sitting by the harbour or at a neighbourhood wine bar within minutes. There’s an appreciation for great produce, great wine and genuine hospitality that makes it a wonderful place to work and live.
FAVOURITE FOOD MEMORY
There are so many, but the one that keeps coming to mind was on a wine trip to New Zealand. One of the wineries hosted us for lunch and cooked us steamed NZ Clams with XV olive oil, lemon, and homemade sourdough. It was so simple alongside their aromatic white wines, yet it was harmonious and delicious.
FAVOURITE BAR
Love, Tilly Devine. Their list focuses on Aussie winemakers striving to make wines as purely as possible. There’s always something interesting I may not have tried before. The staff genuinely love talking wine, and the atmosphere strikes the perfect balance between lively and relaxed. I’ll usually let the team guide me towards something new.
BEST HANGOVER CURE
A Bloody Mary, a cold beer, and a long lunch at the pub. It’s less of a cure and more of a ritual, and one I’ve found works surprisingly well.
BEST INTERSTATE BAR
Gimlet, Melbourne. It captures everything I love about hospitality – timeless elegance, exceptional service and a bar that celebrates the classics. I’ll usually start with a Martini or an Old Fashioned. The room has this cinematic, old-world glamour – it’s sophisticated without feeling stuffy, the sort of place that reminds you why classic bars never go out of style.
FAVOURITE WINE
I’m always drawn to the great classic white grape varieties especially Riesling, Chardonnay, and Chenin Blanc when they’re grown in the right place and made with intention. The wines I return to most aren’t necessarily the most expensive; they’re the ones that tell a story of where they come from and who made them. Those are the bottles that stay with you.
A WINERY YOU RECOMMEND
Henschke – I loved how authentic the experience felt. You’re not just tasting great wines, you’re experiencing generations of family history and a genuine commitment to the vineyard. It reinforced my belief that the best wines tell a story of people, place, and time, and Henschke does that beautifully.
NEXT DESTINATION
Japan. I’m endlessly curious about its food culture, attention to detail and hospitality. I’d love to explore the country’s wine regions, visit sake producers, and spend as much time as possible eating my way through neighbourhood restaurants and bars
DINNER PARTY WITH THREE FAMOUS PEOPLE – GO!
Anthony Bourdain for the stories and his perspective on food, travel, and culture.
Jancis Robinson whose curiosity, and knowledge have shaped how many people think about wine.
Michael Jackson because I’d love to know what really happened.
BEST THING ABOUT YOUR JOB
The opportunity to connect people with wines they’ll remember. I love introducing guests to producers and regions they may never have discovered on their own, and seeing a bottle become part of a special occasion. Wine is at its best when it creates conversation, brings people together and tells the story of the people and place behind it.
