You’ll know Angus Brettingham-Moore from Essie Wine Bar – an establishment he opened in Malvern in 2019. Now he’s back with an Italian restaurant located a few doors up the street called Lulu.
He talks to The Write Drop for our At The Bar series.
FAVOURITE BAR
Embla – always has an incredible vibe with amazing service and its wine list is always both interesting and exciting. I love dropping in trying something new from the pouring list and having a quick snack.
FAVOURITE FOOD MEMORY
Everything I ate in Japan. I loved the simplicity yet quality of every dish.
DRINK THAT DESCRIBES YOU
A glass of Chenin Blanc. Always has energy.
BEST HANGOVER CURE
A walk for some fresh air and a Pain au chocolat.
BEST INTERSTATE BAR
Love Tilly Devine in Sydney. Always great wine, food and service. It’s relaxed and perfect to start or finish your night.
FAVOURITE WINE WITH FRIENDS
Favourite bottle would be La Grange Tiphaine ‘Clef de Sol’ Chein Blanc from Loire valley. It has it all. Minerality, bright acidity with richness but is so fresh on the palate, makes you want to get another one.
FAVOURITE WINERY
Anim, when in Hobart for your next visit. There isn’t really a cellar door but I’m sure if you hit up Max he would take the time to show you around the vineyard. Max Marriot and his wife Siobhan are producing exciting and thoughtful expressions of Pinot, Chardonnay from sites around Southern Tasmania.
NEXT DESTINATION
There’s a bunch of new restaurants in Sydney that I really want to go check out whenever I get the chance to get away.
WHY THE DECISION TO OPEN LULU
Since opening Essie, I recognised a gap in the market for a local spot to enjoy a relaxed meal. Lulu is a nod to London’s neighbourhood dining scene and its charm is in the finer details – from the coasters adorned with an ‘L’ and a love heart, to the carefully curated menu.
HOW HAS MELBOURNE’S FOOD SCENE INSPIRED WHAT YOU DO AT LULU
There are some really good operators that continue to open exciting and thoughtful venues in Melbourne. I love Melbourne’s food scene, the variety in options is endless and I wanted to add to that.
THREE DISHES – PAIRED WITH…
Sydney Rock Oysters with a glass of Les Cretes – Mon Blanc. Perfect for oysters. Crisp, stoney minerality with a lovely texture.
Beef Ragu with a glass of Girolamo Russo – Rosso A Rina. Predominantly Nerello Mascalese from the vineyards of Mt Etna. It has a smoky characteristic, which is unique to Mt Etna, juicy and vibrant with velvety tannins. Get the bottle, not the glass.
Fremantle Octopus, Parsnip Puree & Nduja Crumb with a glass of Mortellito Calaiancu from Sicily. It’s a blend of Grillo and Catarratto. It’s a textural wine, with a high level of freshness and tension. Clean and Crisp.
TELL US ABOUT THE INSPIRATION FOR THE INTERIOR FIT-OUT
I worked with Alexandra Cerny (ByCerny), a local interior designer to bring Lulu to life. We took inspiration from London establishments like Elliot’s and Cecconi’s. Lulu’s interior is primarily made up of a lighter palette with layered materials and textures that put craftsmanship at the cornerstone. I wanted it to be simple, warm and inviting.
WHAT’S SPINNING
There will be 1980/90s hip-hop. A lot of Jurassic 5, A Tribe Called Quest and Naughty by Nature.
