On Sunday 7 July, we welcomed Matt Large of  Praeter Wine as he took us on a journey across Australia and Italy's Langhe through the lens of Nebbiolo.

For the month of July, we served Cime di Rapa with pillowy ricotta gnocchi, chilli, lemon and butter. Cime di Rapa is commonly known as broccoli rabe and is a favoured ingredient in Puglia, on the heel of Italy's boot.

We hosted a lunch with Gimlet Sommelier, Pierrick Gorrichon, and Maker & Monger’s cheesemonger, Anthony Femia, that was a true celebration of wild mountain wine and cheese.

With fifteen years of memories on Flinders Lane, we’re fortunate to have met many artists and creative peers who make up our wonderful community. This year, we’re welcoming some of them to host a series of weekend lunches in our upstairs dining room.

To start off this year's series, we welcomed a new charge of winemakers into our space, Steffi Snook of Yayoi Wines and Sierra Reed of Reed Wines.

Katie talked through her creative process and guided all guests on creating their own floral arrangement using locally sourced and foraged flowers.

Paola Bacchia joined us for lunch upstairs to celebrate the launch of her cookbook, At Nonna’s Table. She discussed her inspiration, her cooking style, and at the centre of it all, her love for Italy and family.

The scent of freshly baked madeleines is what we want to wake up to any morning. Make these on Christmas morning to have with an espresso or a cup of tea.

Our 12 Wines of Christmas is a collection of wines that our whole team gets really excited about. The selection allows us to share our true loves within the world of wine with our guests here at Cumulus Inc.

To celebrate the launch of her new cookbook, Recipes for a Lifetime of Beautiful Cooking, Danielle joined us at Cumulus Inc. upstairs to cook a seasonal shared four-course menu filled with dishes from the book. 

Each year, we host a series of Winemaker's Lunches, poised to celebrate the vineyards, farmers and local suppliers that make our building thrive. We explore some of the country's most acclaimed wine regions - providing an opportunity to hear from the winemakers directly on the conditions and influences of each vintage.

To mark 15 years, our head sommelier Chris Webb has pulled together a list of wines that expresses something special about Cumulus Inc., highlighting the connections we have made while nodding to each sommelier in this time.

The Cumulus Inc. dining room was designed to blur the line of cafe, bar and restaurant. A space to be interpreted and used as one wishes. We wanted the space to be comfortable and welcoming, and without the pressure of a full traditional, dining experience.

“Nothing gets made without produce, but nothing great gets made without great produce,” says Oliver, emphatically. Oliver talks about radicchio and its varieties like loved ones, and as farm leaves, full and bright, wait for dressings and plates at the pass, haphazardly presented like Flemish still lifes, we can see why.

Fifteen years have given us enough time to think about the things that have made a difference. Black Thonet chairs with timber socks, the marble bar and open kitchen is without a doubt a Cumulus Inc. signature and there are a few dishes that have become firm favourites.