The Art of the Wine-Infused Hollandaise

The secret to our Benedict isn't just the eggs; it's the reduction. By infusing premium Tasmanian white and red wines into our daily batch of hollandaise, we achieve a complexity of flavour that standard sauces simply can't match. Each morning, our kitchen team prepares wine-infused hollandaise for brunch service, from a bright Sauvignon Blanc citrus blend for seafood to a deeper Pinot Noir reduction that pairs with smoked bacon.