Annata St Leonards Review: Unexpected Flavours, Duke’s Chardonnay and a 1981 Wolf Blass Black Label
There are dinners that satisfy you for an evening. Then there are dinners that stay with you long after the final course. Our recent visit to Annata in St Leonards was firmly in the latter category.
From the moment we walked through the door, it was clear that Annata is more than another Sydney restaurant. It is a neighbourhood dining room built around hospitality, storytelling and genuinely thoughtful food.
The first thing that strikes you is the atmosphere.
Deep plum walls, soft lighting and elegant sheer curtains around the cellar, create an intimate and welcoming space. There is an understated confidence about the dining room. Nothing feels forced or overdesigned. Instead, it invites you to settle in and enjoy the evening.
The restaurant was humming on a Friday night. Tables were full and conversations flowed throughout the room. Despite the busy service, there was a calmness that made the entire experience feel relaxed.
Hospitality Beyond the Menu
It was not one of Annata’s BYO nights. Normally, that would not be a problem. Annata’s wine list is impressive and carefully curated. However, this evening was a little different.
Our friend Mark Dietz had generously shared a bottle of 1981 Wolf Blass Black Label Cabernet Sauvignon Shiraz. It was not just another bottle of wine. It was a piece of Australian wine history and deserved to be enjoyed properly. When John learned about the bottle, he graciously invited us to finish it with dinner.
It was a simple gesture, but one that perfectly reflected the spirit of Annata. Great hospitality often comes down to flexibility and generosity. John delivered both.
The Story Behind Duke’s Chardonnay
Before dinner, we started with a glass of Duke’s Chardonnay from Margaret River. John’s passion for wine quickly became apparent.
He did not simply pour the wine and move on. Instead, he shared the story behind the producer and explained what makes Duke’s Chardonnay such a compelling expression of Margaret River. His knowledge was impressive and delivered with genuine enthusiasm. It is moments like these that elevate a meal. Wine becomes more than something in your glass. It becomes part of the experience.
The Duke’s Chardonnay was beautifully balanced. Bright citrus and stone fruit notes sat alongside lovely texture and complexity. It was elegant, restrained and incredibly drinkable. It was also the perfect way to begin the evening.
A Chef’s Menu Full of Surprises
We opted for Annata’s Chef’s Menu and immediately knew we had made the right decision. Each course arrived with flavour combinations that felt unexpected and exciting.
The opening course featured Ulladulla yellowfin tuna with kumquat, persimmon, white soy and wasabi leaf. The dish was stunning to look at and even better to eat.
The pristine tuna was delicate and beautifully fresh. The sweetness of the persimmon and brightness of the kumquat brought another dimension to the dish. The white soy added savoury depth while the wasabi leaf provided a gentle lift. It was a combination that should not have worked so effortlessly. Yet every component was perfectly balanced. YUM!
The second course featured wild-caught fish from the Whitsundays with barbecue Brussels sprouts, green tomato and yoghurt. Again, the flavour combinations surprised us.
The sweetness of the fish, the smokiness of the sprouts and the acidity from the green tomato created something both comforting and refined. There was creativity in every dish. More importantly, there was restraint. Nothing felt overcomplicated. Nothing was there simply for effect. Everything on the plate had a purpose.
The food was simply on point.
A Pairing Made in Heaven
The standout course of the evening arrived in the form of Black Opal MB6+ Wagyu.
Served with barbecue fioretto, recado rojo and almond gazpacho, the dish was exceptional from the first bite. The wagyu was beautifully cooked. The beef was rich and tender while still maintaining elegance and balance. Then we took another sip of the 1981 Wolf Blass Black Label, it all clicked.
The mature Cabernet Sauvignon Shiraz had developed extraordinary complexity over more than four decades. There were savoury notes, gentle spice and beautifully integrated fruit. The wine carried itself with remarkable grace and energy. Combined with the richness of the wagyu, it became something truly memorable. The wine lifted the beef and the beef amplified the wine. The pairing was simply heaven.
These are the moments wine lovers chase. A perfect bottle at the right table with the right dish and the right company. It was one of those experiences that reminds you exactly why food and wine matter.
A Sweet Finish
Dessert brought the evening to a gentle and satisfying conclusion. Macadamia gelato arrived with dark chocolate and olive oil caramel. The dish was indulgent without feeling heavy. The creaminess of the gelato paired beautifully with the bitterness of the dark chocolate and the savoury complexity of the olive oil caramel. Like the courses before it, the flavours felt thoughtful and balanced. It was another reminder that Annata’s kitchen understands restraint and precision.
Service That Makes an Evening Memorable
While the food and wine were exceptional, the service elevated the evening even further. Ned looked after us throughout the night and was absolutely fantastic. He was warm, attentive and genuinely engaging. He anticipated what we needed without ever interrupting the flow of the evening.
The best service often feels effortless. Combined with John’s generosity and knowledge, the entire experience felt personal and welcoming. You leave Annata feeling like you have been looked after rather than simply served.
More Than Just a Restaurant
What also impressed us was Annata’s commitment to building a community around food and wine.
Beyond its thoughtful menu and impressive cellar, Annata regularly hosts wine evenings and special events that bring together wine lovers and curious diners alike. The restaurant also has its Annata Wine Lovers community, where guests can stay connected with upcoming events, promotions and wine experiences.
For wine enthusiasts, Annata offers far more than a meal. It offers a place to discover new producers, hear the stories behind great bottles and share memorable experiences around the table.
After an evening filled with unexpected flavours, beautiful wines and genuine hospitality, we left understanding why Annata has developed such a loyal following on Sydney’s North Shore. Some restaurants feed you dinner. Annata gives you an experience, a story and every reason to return.
