Black Sheep

Haven't heard of us? Check out our reviews here!

Third time’s a charm. With Sydney finally coming out of CV19 lockdown and chef Antoine back in Sydney, we can get these back on the calendar. Please mark your diaries for Saturday April 9 and Saturday April 23, for events 1 and 2, respectively.

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An indulgent gin and whisky degustation that pulls out all the stops, in partnership with acclaimed chef Antoine Moscovitz and featuring craft spirits from KOVAL Distillery.

We've been creating one of a kind, knock-ya-round-ya-chops-spirited experiences for nigh on five years now and every once in a while, a special opportunity comes around that we just get completely giddy about. Well, that time is right now.

If you've chatted with us about our roots, you'll know that one of the key inspirations for what we do is the experience and magic associated with fine dining degustations. And have we got a cracker for y'all!

Partnering with the renowned and incredibly talented chef Antoine Moscovitz, we'll be laying down a 6-course French-inspired degustation like no other. And complemented by incredible farm-to-bottle spirits from KOVAL distillery (courtesy of our friends over at Noble Spirits), this is going to be an innovative, fun, unexpected and whimsical afternoon like no other.

What does my ticket buy me?

We're glad you asked, because we value every dollar of your hard-earned that you invest in our experiences. 

Guests will receive a fantastic French-inspired welcome cocktail + delicious paired canapés, plus a sit-down, 6-course innovative, Michelin Star-quality whisky / gin / food-pairing degustation, live entertainment and more!

We'll be throwing a few surprises in the mix of course, and this will all be wrapped up in our signature afternoon experience where you'll have to opportunity to win some fantastic take-home prizes.

Cracking value, we think you'll agree.

About KOVAL spirits

CHICAGO'S FIRST DISTILLERY SINCE THE MID-1800s

Established in 2008, KOVAL produces organic whiskey, liqueurs and specialty spirits in Chicago's first distillery since the mid-1800s. Founders Robert and Sonat Birnecker, chose to leave their academic careers to bring the distilling traditions of Robert’s Austrian family to America.

In making this decision, they vowed to make organic spirits from scratch (avoiding the common industry practice of purchasing and bottling pre-made spirits) and to change the way people understand whiskey by creating a new, signature style - using only the “heart” cut of the distillate - affording a brighter, cleaner take on whiskey.

Embracing the grain-to-bottle mentality, each step of the spirit-making process is thoughtfully monitored: beginning with contracting local farmers to grow the grain, to on-site milling and mashing, to finally distilling, bottling, and packaging. After numerous international awards and Robert at the helm of consulting for the burgeoning craft industry, KOVAL has grown to be one of America’s leading small batch, independent spirit manufacturers.

THE BLACK SHEEP OF WHISKEY

The name Koval means "blacksmith," in numerous Eastern European languages, but the word in Yiddish also refers to a "black sheep" or someone who forges ahead or does something new or out of the ordinary. 

Sonat's great-grandfather earned Koval as his nickname when, at the ripe old age of 17, he surprised his family and emigrated from Vienna to Chicago in the early 1900s to start a business. 

Coincidentally, the surname of Robert's grandfather (at whose side Robert learned the art of distilling) is Schmid - German for "smith." Sonat and Robert chose the name Koval to honor both men - and to reflect their own extraordinary decision to leave their careers to make some of the most unique whiskey in America.

About our Chef - Antoine Moscovitz (Bellevue Cottage)

Originally from Paris, Antoine has a superb culinary pedigree that includes cooking under world-renowned chef Alain Ducasse and being appointed private chef to the House of Roederer Cristal Champagne. Antoine has also worked a little closer to home at Salt restaurant with Luke Mangan and Bather’s Pavilion at Balmoral Beach with Serge Dansereau.

Following several years as a high profile private chef in the USA, Moscovitz decided to return with his Australian family to Sydney, where partner Sam grew up.

In 2012, he opened his first french Bistro in Concord: Antoine’s Grill, which saw it voted as one of the Best French Restaurants in Sydney by the Sydney Morning Herald in 2015.

The Bellevue Cottage menu showcases Chef Antoine’s refined techniques that call upon his international experience. Antoine has a hands on approach to selecting his produce and meeting with his suppliers to ensure only the highest-quality produce enters his menu.

Through a focus on seasonality and an array of proteins cured in-house, the dishes are all meticulously thought through and constructed.

About our venue - Bellevue Cottage

Steeped in history, Bellevue is a heritage-listed former residence built in 1896. Designed by Ambrose Thornley Junior, the cottage was built for Glebe’s alderman, William Jarrett who resided in the adjoining house formerly known as Venetia. Today the building is maintained largely in its original form with the integrity of the old walls, Victorian ceilings and federation tiles, creating the ultimate aesthetic atmosphere.

Situated on the water at a simply stunning Blackwattle Bay location and translating to ”beautiful view” in French, it is a true testament to its original name.

Above: Bellevue Cottage today

Below: Bellevue in 1899; then, inside the beautiful venue today.

Photos courtesy KOVAL Distillery & Bellevue Cottage