A and I have a fond love of Must Winebar. When we went to the Margaret River region last year, Must Winebar was our first stop. It was one of my culinary highlights of the trip, with the must delectable charcuterie plate I’ve ever had. During that lunch, A and I were so enthralled by the Must charcuterie plate that we made a pact to regularly visit Must Winebar in Mount Lawley for sparkling wine and charcuterie. One Friday, after a horrid day at work, it was decided that we’d stop at Must for a bite to eat and a few drinks before heading elsewhere for dinner.
When we arrived it was just after 6pm and the place was comfortably busy. We ordered two glasses of the 2009 Somerset Hill ‘Constellation’ Blanc de Blanc (Denmark, W.A.) ($12.50) to start and the charcuterie plate ($28). The bartender was exceptionally nice to A and they had a good chat about the wines as well as the charcuterie plate. We sat close to the bar and for the whole night we could hear him talking to other guests and recommending wines, adding a personal touch to your time at Must.
The charcuterie plate came out fairly quickly and was as good as I remembered. The Must Winebar charcuterie plate comes with Jambon Persillé, Black Olive Tapenade, Rillettes with Cornichons and Paté en Croute.
Must also supplies you with a basket of crusty-on-the-outside-and-fluffy-on-the-inside baguette.
The Paté en Croute (“en croute” means “to wrap” in French) was paté which had been wrapped in pastry. It’s really flavoursome, plus the pastry adds a bit of extra texture to the paté. It is also served with a dollop of pear chutney that is sweet but quite subtle in flavour and works well with the flavour of the meat. Some Black Olive Tapenade can be quite strong in the bitter olive flavour, however Must Winebar’s tapenade was really balanced and wasn’t overpowering. The Rillettes with Cornichons (the French word for pickles) is beautifully textured and is my favourite aspect of this charcuterie plate. The rillette seemed to be made with pork (which is the typical meat for rillettes to be made from) and was shredded and cooked slowly. The end result is this soft, delicate meat with flavours that are rich and perfect in small doses on a French baguette. A particularly liked the Jambon Persillé (a pickled pork and parsley terrine), which was another great addition and executed perfectly once again.
We weren’t ready to leave just yet, so we decided to order another drink. A ordered the featured red at the time, the Farr Rising Pinot Noir 2010 from Bannockburn, Victoria ($8) while I ordered the French apple cider (Famille E. Dupont ‘Cidre Bouché ’ NV from Victot-Pontfol, Normandy) ($9). When I went to the bar to order, the bartender recommended to try the cider beforehand, as it’s strong sulphar flavour is not for everyone. It was a very interesting cider in taste and smell, as both were very different. It tasted great but there was a definite strong sulphur smell to the cider. The bartender recommended another French cider to try, the Léon Desfriéches ‘Le Père Jules’ Poiré NV (Pear Cider) from St Désir-De-Lisieux, Normandy ($8.50). It was a really smooth and light cider that wasn’t overpoweringly sweet but still had good flavour so I opted with that for the night. A loved her pinot noir which was originally chosen through its description on the menu, which stated it tasted like cherries and tart rhubarb – two of her favourite fruits.
We spent the night chatting but also looking at what people ordered on the night. There were a lot of interesting bottles being poured for patrons with bottles of champagne being sold regularly. I really liked this aspect of sitting at Must winebar on a Friday evening, having a relaxing drink and nibble whilst people watching. By about 8pm, the little bar area was packed so we decided to leave and have dinner elsewhere.
Must Winebar is a lovely place to stop in for a bite and a few glasses of wine, or dining in the restaurant next door. The Charcuterie plate is a must-try if you haven’t experienced this spectacular dish!