Join Besk’s own Sommelier; Trent Everitt, for a special guided tasting event.

Includes tastings of 5 wines, in a range of styles, comparing “typical” Australian wines to “typical” European counterparts.
How is an Aussie Chardy different to a French Chardonnay? Why is Bordeaux different to Margaret River? When is a Shiraz really a Syrah? Why do some wines taste better with food? How do you even read the European wine labels? So many questions. The answers will all be revealed...

No prior knowledge of wine needed!

Sunday 14th April
12pm - 2pm
$75pp

Held in the exclusive Besk cellar, the ambiance is perfect for a memorable wine-tasting adventure, complemented by light grazing boards. No prior wine knowledge is necessary to attend this event.

Tickets are available online only and are limited to a small number. Secure your spot now and get ready to elevate your wine-tasting game!

NOTES
Kindly note that the event will be held in the Besk Cellar, which can be accessed via a flight of 15 steps with double hand railings.
Tickets are nonrefundable, however, are transferable to another person if plans change.

Whether you're a chardonnay lover or skeptic, this class is for you! 

With a diverse array of chardonnays available from various regions and styles, there truly is a chardonnay for everyone. As the most famous white grape variety, chardonnay can take on many forms, from the classic oak and buttery flavor to the lean and mineral unoaked versions hailing from Chablis. You'll even find chardonnays with skin contact, different styles, and oxidative varieties from regions like Jura.

Join Besk's sommelier, Trent Everitt, in a comprehensive chardonnay class covering all the essentials. This educational experience will feature a minimum of six different chardonnays, spanning across a range of styles and regions.

Sunday 31st March
12pm - 2pm
$75pp

Held in the exclusive Besk cellar, the ambiance is perfect for a memorable wine-tasting adventure, complemented by light grazing boards. No prior wine knowledge is necessary to attend this event.

Tickets are available online only and are limited to a small number. Secure your spot now and get ready to elevate your wine-tasting game!

NOTES
Kindly note that the event will be held in the Besk Cellar, which can be accessed via a flight of 15 steps with double hand railings.
Tickets are nonrefundable, however, are transferable to another person if plans change.

What's the deal with Chilled Red Wine?

Why has chilled red wine suddenly gained popularity?

It used to be a strict convention that whites were served cold and reds at "room temperature."

Finally, Australian drinkers are embracing the idea of chilling their red wine, but is it really acceptable? Can all wines be chilled? What are the guidelines for this newfound way of enjoying red wine?

Join our sommelier, Trent Everitt, for a fun class exploring why chilling your red wine can be a great idea. Discover the science behind which red wines can, should, and definitely shouldn't be chilled. Trent will delve into various styles, regions, and grape varieties that complement chilling, as well as ideal cuisines to pair with these wines. The class will feature chilled red wines from around the world, showcasing a spectrum of shades and styles.

Sunday 24th March
12pm - 2pm
$65/pp

Held in the exclusive Besk cellar, the ambiance is perfect for a memorable wine-tasting adventure, complemented by light grazing boards. No prior wine knowledge is necessary to attend this event.

Tickets are available online only and are limited to a small number. Secure your spot now and get ready to elevate your wine-tasting game!

NOTES
Kindly note that the event will be held in the Besk Cellar, which can be accessed via a flight of 15 steps with double hand railings.
Tickets are nonrefundable, however, are transferable to another person if plans change.

VALENTINE’S DAY
CELLAR DINNER

Head to Besk and settle in with your favourite this Valentine’s Day!

Head Chef Tom Harper has created an extra special Feed Me Menu for you to both enjoy (made with love of course). Let us take the reins with our drinks pairing option or select a bottle from Besk Bottle Shop to enjoy over dinner.

Wednesday 14 February
Two sittings | 5.30pm or 8pm 
Feed Me $80pp | Drinks pairings +$60pp | Drink pairings non-alc +$30pp

VALENTINE’S MENU  

Halls suzette hashbrown, guava, smoked onion  

Pink snapper Ceviche, avocado, finger lime, pickled chilli  

Szechuan pepper Short rib, iceberg lettuce, Green sauce  

Crispy kipflers, sesame sauce  

Savarin, raspberry, lemon verbena   

NOTES
Due to the nature of this event we are unable to cater for dietary alterations.

Full payment required to confirm the booking, cancellations (+refunds) accepted up until 36 hours prior to the booking.
Corkage will apply to Bottle Shop purchases.

Kindly note that the event will be held in the Besk Cellar, which can be accessed via a flight of 15 steps with double hand railings.
Booking will be allocated to either low tables and chairs or high-top tables and stools.

Republic of Fremantle x Besk Long Lunch

Republic of Fremantle heads to Besk for a long lunch in the Cellar on Sunday 21 January!

An urban distillery located in the heart of Fremantle's West End, Republic of Fremantle specializes in crafting spirits from the harvest of grapes, using natural ingredients to create an exceptional range. Well known for their revered cocktails, they take inspiration from their distilling ethos to ensure great spirits are at the forefront of every sip.

The Republic of Fremantle team will be behind the bar showcasing their skills and unique spirits. Cocktails will be carefully paired with a feed me menu by Chef Tom Harper and the Besk kitchen.

Sunday 21 January
12:30pm - 3:30pm
Tickets $125 or step it up and take home a Bottled Cocktail of your choice from Republic of Fremantle’s premade range for $155.

MENU

Aperitif/ Amuse Bouche
Rock oyster, mignonette, Citrus  GF, NF, DF 

Starters
Goods Bakery baguette, Devoted artisan butter  NF 
Local crudo, caper, shallot, orange dressing  GF, NF, DF 
Shark Bay prawns, roasted garlic, lemon oil  GF, NF 

Mains
Bistecca alla Fiorentina, salsa Verde  GF, NF, DF 
Radicchio, vincotto, chambray blue  GF, NF 
Crispy potato, rosemary salt  GF, NF 

DRINKS

Passionfruit Sgroppino 
Passionfruit sorbet, Freo 75 Spritz

Oyster Shell Spritz 
Oyster shell infused Signature Vodka, citrus, Vermouth bianco, green olive 

Fresh Shaker Sour 
EVOO Aromatic Gin, almond, dill, geraldton wax, granny smith, lime 

Pet Not! 
Full Bodied Gin, summer berries, plum, black tea, orris distillate, vermouth 

Due to the nature of the dinner, we are unable to cater to dietary alterations.

Please note that the Besk cellar is accessible by a flight of 15 steps with double hand railings. Seating in the cellar is a mixture of high tables with stools and low tables with chairs. All tickets are non-refundable, but may be transferred to another guest if plans change.

Join us for the third instalment of Below Ground, presented by Besk and hosted by Fervor. 

Thursday, 30 November 2023
6pm
$265
5-course degustation with paired wine

Fervor is a culinary celebration of indigenous ingredients, focusing on seasonality, flavour, and freshness, with a playful sprinkle of storytelling. Working in partnership with local communities, Traditional Owners and businesses, Fervor promotes the beauty and assets of each region across the country. 

If you’ve never had the chance to explore the true flavours of this sunburnt country, this is it. 

The Besk team will provide the perfect beverage pairing for each course, to suit the unique flavours we are fortunate enough to have in our backyard.
This will be a most unique degustation prepared with passion and purpose. Don’t miss the return of Yoda and the Fervor team to the Besk Cellar!

MENU
Yume Ambrosia

Chalari Vermentino
Seaweed set cream, dashi, Geraldton wax

Giorgio Nicolini Vitouska
Bunya nut polenta, marron butter broth, warrigal greens, vincotto, croutons, coastal botanicals, Paperbark crackers

Chateau June-Jerome Syrah
Wallaby miso braised onion, koji, bloodroot hot sauce, bottarga, dulse, squid tapioca
Wattleseed damper, Vegemite, butter

Mazza Tempranillo
Ravensthorpe ‘roo, jus, soubise, warrigal kimchi cracker, biltong, damper crumb, spicy quandong, miso

Karl Loewen Kabinet
Bloodlime sorbet and vanilla splice, muntries

Limited tickets available. This event is sure to sell out.

Due to the nature of the dinner, we are unable to cater to dietary alterations.

Please note that the Besk cellar is accessible by a flight of 15 steps with double hand railings. Seating in the cellar is a mixture of high tables with stools and low tables with chairs.

We understand that plans can change, and we're happy to accept cancellations and refund requests up until November 23rd at 4:00 pm. Please note that after this time, tickets will not be eligible for a refund, but can be transferred to another person.

Besk Mates returns for a spring fling with our favourite Sydney-siders on Saturday 28 October. 

Wildflower will take over the taps and we’ll debut our latest collab brew… Besk Bitter. Founder  Topher Boehm heads west for this illustrious occasion and will chat to you all things Wildflower alongside head blender Luke Hipper.

Food-wise, Besk’s head chef Tom Harper has created an incredible menu inspired by the produce coming out of the Marrickville micro cheesery, Goldstreet Dairy. Grilled Jersey cheese bun with hot honey and pickles anyone?

Wildflower on tap all afternoon. Booze & bites. DJs Allstate and Montana on the decks.
It’s one for your best mates, with some of our best mates.

Kicking off at 3pm, all night long. Free entry, walk-ins only.

MENU

Jersey cheese sticks, tomato kasundi, pepita salt, basil GF, NF, V 15
Fried mortadella, Cawdor curds, pickled pepper & nettle relish GF, NF 16
Jamon reserve, spiced chilli fromage Blanc, patatas Fritas GF, NF 18
“OG” char grilled jersey cheese, Aleppo, olive oil, lemon GF, NF, V 24
Cawdor cows curd, broad beans & Spigariello, sourdough NF, V 22
Fried chicken, fromage Blanc & Szechuan pepper GF, NF 26
Caramelised cauliflower, fioretto, clouds & black tahini GF, NF, V 28
Grilled Jersey cheese bun, hot honey, pickles NF, V 28
Chargrilled lamb rump, Cawdor curds, salsa pebre, fermented carrot GF, NF 40
Gateau fromage Blanc, rhubarb, Verbena NF, V 15

TAP LIST

Roadcider ‘23: Orange
Organic Table Beer
Gold
Wildflower x Besk: Besk Bitter
Fieldwork: Rosella Wheat
St Phoebe: Ebony Sun
Spring ‘23
Foudre Beer Two: Sparkling
Wildflower x Brasserie Au Baron: Bouquet de Cuvées
Wildflower x Fantome: Fantome D'or

Call it a Besk Mates warm-up if you will. Join us in the Cellar with our good friends Wildflower. Six beers (including our collaboration, Besk Bitter), paired courses featuring Goldstreet Dairy, and one helluva good evening with Wildflower’s founder Topher Boehm. 

Thursday, 26 October 2023
6pm - late
$180pp
Ticket includes a 750ml bottle of Besk Bitter to take home

About Wildflower

Wildflower sprung onto the streets of Sydney in 2016 as more of an experiment than an enterprise.

Topher Boehm left his career in astrophysics and data analysis for something arguably far more complex - brewing. Wildflower was initially a blendery, with Topher sourcing wort from nearby breweries and expertly combining various bases with a collection of yeast strains and native botanicals. For a time, Topher’s workspace consisted largely of barrels and beakers, but the bottles that left the building would soon become the stuff of legend. Wildflower beers are old-world beers. They’re funky, they’re tart, and they’re fascinating (albeit occasionally unpredictable). All the beers are barrel-aged, and as such absorb various, unique flavours from the wood in which they fermented. Although they’ve now acquired their own brew kit, the focus is still very much on fermentation.

Wildflower X Besk - Besk Bitter

The crew at Besk have been enduring fans of Wildflower beers, and we are absolutely thrilled to announce our latest collaboration: Besk Bitter. Tom, Cody and Ben joined Topher in Sydney for the brewing of this very special ale, which has since been aged with some uniquely western-Australian ingredients. Be the first to taste our latest collab, you’ll even get a bottle to take home with you. 

Goldstreet Dairy X Besk - The Menu 

Besk head chef Tom Harper will be serving an exquisite feast featuring artisan cheeses from Sydney-based fromager and author, Colin Wood. Colin, or ‘Cole’, is a longtime friend of Topher and worked with him on his debut publication, “There’s Always Room for Cheese”. If you’ve ever happened upon Goldstreet Dairy, Cole is the man behind the magic! Over the course of the evening, you’ll enjoy six Wildflower beers paired with snacks, smalls, mains, and desserts.

Canapes
Crumbed jersey, tomato kasundi, pepita salt, basil
Fried mortadella, Cawdor curds, pickled pepper & nettle relish

Entrees
Cawdor curds, courgettes, lemon, pink peppercorn
OG Grilled jersey, Aleppo, EVOO, lemon
Jamon reserve, spiced chilli clouds, patatas fritas

Mains
Lamb shoulder, Cawdor Curds, broad beans, spigarello, peppermint
Caramelised cauliflower, fromage blanc, fioretto, black tahini
Watermelon, pickled green tomato, jersey cheese, rocoto vinaigrette

Dessert
Gateau fromage Blanc, rhubarb, verbena

Due to the nature of the dinner, we are unable to cater to dietary alterations.

Please note that the Besk cellar is accessible by a flight of 15 steps with double hand railings. Seating in the cellar is a mixture of high tables with stools and low tables with chairs.

We understand that plans can change, and we're happy to accept cancellations and refund requests up until Thursday, October 21st at 4:00pm. Please note that after this time, tickets will not be eligible for a refund, but can be transferred to another person.