Piper Street Wine Company

15/08/2026

This Sunday 16th August
ARROZ de CORDONIZ - Córdoba, Andalucía
Wet Rice with Brisbane Ranges Quail and Artichokes.

Frank Camorra’s Arroz de Codorniz draws on the rustic, game-based rice cooking of inland Córdoba, traditionally cooked in an iron perol, the way hunters and field workers once did over open fire.

For Frank, it also carries a personal memory: one of his last in Spain before emigrating, riding into the hills above Córdoba on his father’s scooter to cook quail and rice over a fire, the taste of charcoal and scent of wild fennel and pine still with him today.

PAELLA SET MENU - 3 Courses - $88pp*
The delicious Arroz de Cordoniz will feature as the main course of our set menu this Sunday and can’t be ordered as a seperate item. Sorry but due to the nature of the dining experience some dietary requirements may not be able to be met.

We also will be serving our reduced a la carta menu on Sundays for those just wanting to come in for tapas in the bar. No reservations for this menu, walk-ins only.

*Please note that a 10% Sunday surcharge applies to food and beverages.

BODEGA SIERRA
with Frank Camorra from MoVida Bar de Tapa y Vino
Piper St Wine Company in

Book online via the website or call us on 54221079

15/08/2026

New Portuguese wines thanks Matt QED artisan wine merchant

11/08/2026

EL CHULETÓN DE SHER WAGYU 🥩🔥

This Thursday & Friday — A very special steak hits the menu — SHER WAGYU F1 MS 8-9 CHULETÓN — Ribeye on the Bone.

SHER WAGYU was established in 1991 by Nick and Vicki Sher and is based at their home farm in Ballan, just 50km away from Kyneton.

Nick and Vicki Sher are Australia’s pioneers in breeding Wagyu beef. Their breeding herd is based on Tajima and Shimane bloodlines and traceable back to their Japanese ancestors.
They were the first to pioneer the traditional Japanese Wagyu X Holstein crossbreeding — this is what is known as F1.

The benefits of F1 over full-blood Wagyu include an optimal meat texture for steaks, a larger carcass size (for bigger steaks!) and to be honest - a more accessible price point.

These F1 cattle are finished on a specially formulated, all-natural Japanese style barley-based ration for 400+ days which provides the starch and energy required to trigger heavy marbling and also provides a sweet and buttery flavour that many are looking for in premium Wagyu beef.

So MS8-9 you ask? This refers to a marble score of 8-9, which is right up top of the scale which ends at 9+. This means you’re in for a melt-in-your-mouth steak experience.

We’re going to start running this steak as a special this Thursday and will continue on Friday night.
We don’t expect it to have any left come Saturday so come along sooner rather than later if this is something you’re keen on trying!

We’re keeping the price down at $18 per 100g.
Sizes will vary but will be around the 1kg+
Meaning a 1kg steak will be $180 — this can feed 4 people — just $45pp.
Some smaller Entrecôte cuts will be available too if you’re coming as a couple..
All steaks sliced to share and cooked medium-rare.. on average! They will be rarer in the middle and more medium to the edges, that’s how it works folks! Served with a Basque butter and Seville whisky & green peppercorn sauce.

Book online or call 54221079.

07/08/2026

Sundays.
Our set menu with an always changing rice dish as main course has become the mainstay of our Sunday lunch. It’s a superbly relaxed and convivial way of dining with us and very traditional of what the Spanish do on a Sunday.
Book via website or call 54221079.
12-3pm

05/08/2026

Steak night continues this Friday.

We’ve changed it up this week, we’re putting on a comforting Spanish classic: FILETE RUSO.
In English: Russian Fillet. Joke is this is not a steak at all. Closer to what we would call rissoles.

The dish originated from Soviet soldiers during the Spanish Civil War… sounds strange?
The Soviet Union provided vital military aid to the Spanish Republican government from 1936 to 1939. The USSR sent roughly 2,000 personnel, including military advisers, tank crews, and fighter pilots, alongside hundreds of tanks and aircraft, paid for largely by Spain’s gold reserves.

Of course during times of war, resources are limited, and the FILETE RUSO was a tasty alternative to steak. The Russian Fillet has since become a popular comforting home cooked classic all over Spain.
Maybe the humble rissole has a similar story…?

Anyways, FILETE RUSO, this Friday. Come try.

Also on special Altair Grass Fed Wagyu MB5+ Picana - because we loved it too much to not have it on.
And must have the Seville whisky & green peppercorn sauce for both of these..

Full ala Carta menu available Fridays too.

BODEGA SIERRA w. Frank Camorra
from MoVida Bar de Tapa y Vino
in Piper St Wine Company

Book via website or telephono: 54221079

02/08/2026

Arroz Caldoso Marinera – Fishermens’ Rice
📍Peurto de la Santa Maria, Cadíz

On the set menu with Frank Camorra today.
It’s bloody delicious!
Space for walk-ins today, don’t be shy!
You’ll love it.

¡Salud!

Reservas via website or telephono: 54221079

Sunday Lunch 12-3pm

01/08/2026

Sunday Lunch.
Which is tomorrow as I write this..

Arroz Caldoso Marinera – Fishermens’ Rice
with Frank Camorra from MoVida Bar de Tapa y Vino

“We were running late for the lunch service at La Venta Feria. We had heard so much about their famous fishermen dishes - guisos marinerosof the region around Peurto de la Santa Maria that we had to try them. When we arrived the restaurant was in full swing with families sitting at large tables sharing great dishes of steaming rice. Not paella but wet and soupy arroz. “I am sorry,” said the waiter. “We are not cooking the guisos until tomorrow.” Like most of the other tables we ordered arrozcaldoso marinera. It was absolutely stunning.”

BODEGA SIERRA
Kyneton
Sunday Lunch 12-3

Book via website or telephono 54221079

¡Animo!

31/07/2026

Picaña - Final night tonight!

Our Friday steak nights are taking us/you on a little journey across different cuts and producers with tonight being the last night to try the awesome Altair Grass Fed Wagyu MB5+ Picaña.

A prized cut of beef also known as Rump Cap, the marbling we’re seeing from these is exceptional.
Flavour and texture of these cuts are incredible.
Ranging between 400-600g and served with spuds and salad — $18/100g

Every Friday also serving 250g Cape Grim Beef Falda or Flank as we call it here.

Full a la Carta menu also available on Fridays.

Feature cut changing next week, stay tuned..

Book online via website or call us 54221079

🥩🇪🇸💛❤️

26/07/2026

24/07/2026

Friday night we focus on steak.

Tonight we have some beautiful Altair Grass Fed Wagyu MB5+ Picaña as our feature cut.
Also known as Rump Cap, this is a prized cut that has great texture and depth of flavour.
Add to this the wonderful marbling that these steaks have, it is a truly delicious piece of meat.
From about 400g up to 900g you may need a mate or two to help out!

Also available Cape Grim Beef MB3+ Flank, a great eating steak too and at a 250g size it’s a manageable solo steak adventure.

Full a La carta menu available if you’re feeling like something else entirely tonight!

Book online or give us a call on 54221079

🥩💛🇪🇸❤️🥩