Waxflower Bar

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Waxflower Bar W**e & Listening Bar

Cured snapper, citrus dashi and blood orange. In the moodo for crudo? This and a bottle of Etna Carricante out front in ...
22/10/2026

Cured snapper, citrus dashi and blood orange.

In the moodo for crudo? This and a bottle of Etna Carricante out front in the sun this evening.

📷 ❅ 𝐝𝐮𝐧𝐜𝐨𝐠𝐫𝐚𝐩𝐡𝐢𝐜 ❅

Plenty to smile about here 😊 Em holding 3 new delights we’ve opened up this eve. It’s balmy and we love to host.- 2021 T...
20/10/2026

Plenty to smile about here 😊 Em holding 3 new delights we’ve opened up this eve. It’s balmy and we love to host.

- 2021 Tanca Nica ‘Soki Soki’ $32

- 2022 Jean Foillard ‘Côte du Pu’ $29

- 2023 De Moor Bourgogne ‘Chitry’ $30

It’s a wee bit hard to find humble words, let alone avoid the indulge of a poetic waxing, when we’re cracking open some of our absolute favourite w**es to drink. But that’s really the whole point of this Tuesday (and until sold out throughout the week) by-the-glass affair.

First, the Tanca Nica. Perhaps our (Dave’s, anyway) favourite orange w**e ever. Zibibbo ride of die dawgs. A tropical, textural, tense little succubus born of volcanic Italian soil.

Then Foillard, one of the undisputed dons of Beaujolais. If you could melt rubies into something drinkable, we reckon it might taste a little like this. Dark cherries, crushed granite and pure, liquid joy. Like records, remember where you drank every single one.

Finally, De Moor. A zesty, chalky, saline Chardonnay from Burgundy that we adore. No other grand declarations necessary. Just very, very good w**e.

It simply must taste good, the rest is a bonus. BYO w/ corkage on Tuesdays. 100ml pours for the special ones. Limited (but usually last through the week). Deeply inspired by the boards of Noble Rot.

Jay Edwards em 𖦹𖦹𖦹 Q U E L V I N O Andrew Guard foodtourist

Bartender’s Breakfast. Bubbles, organic Banana, Tonka, Kinglake Wh***ey, Cognac and Verjus. Sunshine inclined.Clarified ...
15/10/2026

Bartender’s Breakfast. Bubbles, organic Banana, Tonka, Kinglake Wh***ey, Cognac and Verjus. Sunshine inclined.

Clarified organic banana juice is made in-house. We then infuse the Kinglake distillery wh***ey with the banana peels to extract maximum flavour. Mixed with Cognac for a complimentary richness, Verjus lends balance, and finally carbonated.

Clear signs of our Garnish queen Margot on top!

Campari Academy Australia
Henry Hammersla

Kinglake Distillery
Pinto Spirits
Michat
CAM LENTON
𖦹prang

Dreaming of a Burgundian lifestyle. Two new beauties opened up by the glass this Tuesday.- 2019 Luis Seabra ‘Mono A’ Tin...
13/10/2026

Dreaming of a Burgundian lifestyle. Two new beauties opened up by the glass this Tuesday.

- 2019 Luis Seabra ‘Mono A’ Tinto (100% Alfrocheiro) - $26

- 2022 Francois Mikulski Bourgogne Blanc - $29

Luis Seabra, a star in the Portuguese w**e world, and of course former Niepoort head oenologist. We spent some time with the lovely fella back in 2021 (pictured) where he introduced us to this very w**e! Domaine François Mikulski… Do your own research or just trust us it’s a ripper. See you on the dance floor.

Special bots opening up every Tuesday BTG. They stay on the board until death. Limited. 100ml pours. Maximum pleasure!

Cheers: QED artisan w**e merchant Andrew Guard Luis Seabra Vinhos Domaine François Mikulski

Pork collar from the Otways joins pimento, scallion and fermented chilli. A ‘tare’ is made from the same jerk spices, fo...
09/10/2026

Pork collar from the Otways joins pimento, scallion and fermented chilli. A ‘tare’ is made from the same jerk spices, forming a beautiful glaze.

Michael’s own non-traditional love letter to Caribbean barbecue.

Pork specifically sourced from ‘higher-welfare’ producer.

Michael + Kitchen team

📷 ❅ 𝐝𝐮𝐧𝐜𝐨𝐠𝐫𝐚𝐩𝐡𝐢𝐜 ❅

Piri-piri Mackerel. Inspired by an over indulgent night spent on a pier in old town Lisbon.Fresh off the Australian coas...
02/10/2026

Piri-piri Mackerel. Inspired by an over indulgent night spent on a pier in old town Lisbon.

Fresh off the Australian coast line, Mackerel caught and landed in Ulladulla gets grilled over charcoal. Head Chef Michael pays homage to a Portuguese classic.

📷 ❅ 𝐝𝐮𝐧𝐜𝐨𝐠𝐫𝐚𝐩𝐡𝐢𝐜 ❅

We watched two kegs run wild across an open pasture. Freedom isn’t measured in land, but in the fences others decide not...
01/10/2026

We watched two kegs run wild across an open pasture. Freedom isn’t measured in land, but in the fences others decide not to raise.

Truly wild: Ethan Jmcee, Tom Eclect, rev_lon, Rotary Connections, Karl Halliday, Tariq Hawari طارق هوّاري, Oscar O'Bryan, Elsie, Desi Rascals, Michat, Uhaa-Echo, Renee Liu, NALIITA, MONDO RITMO, Tyler Barrow, Vain, Anna Steele, Ewan Sutardy, , Kuzco, , Steve, Nik, One Planet Under a Groove, Sista Sara, Mendoza, mizhap, Nick Fabri

The grass beneath our feet: Louis Royle

Pouring by the glass this Tuesday. Let a thousand blossoms bloom! 🌸 - 2019 Domaine Huet ‘Le-Haut-Lieu’, Vouvray (Chenin ...
29/09/2026

Pouring by the glass this Tuesday. Let a thousand blossoms bloom! 🌸

- 2019 Domaine Huet ‘Le-Haut-Lieu’, Vouvray (Chenin Blanc) $26

- 2021 E.Guigal ‘Saint-Joseph Lieu-dit’ (Syrah) $36

Very old vineyard from Huet, deep clay-limestone. Approachable and classic Loire Chenin, age looks good on this one.
Guigal with pure Northern Rhone Syrah, just enough age to unwind the oak and give you the ooohh baby!

Limited. 100ml pours. BYO w/ corkage on Tuesdays. Becoming quite the fun night for us, thanks to the regulars coming in every week ❤️

Got ‘2 glasses’ in the w**e awards this week too. Cool!

Cheers: Bibendum W**e Co. Negociants Australia | Fine W**e Shippers Luka Apps Jay Edwards Hon Bob Katter MP

Ambitious, nutritious, delicious, delirious or vicious. This week launching a couple more Tuesday glass rockets. Buy the...
22/09/2026

Ambitious, nutritious, delicious, delirious or vicious. This week launching a couple more Tuesday glass rockets. Buy the ticket, take the ride 🚀

- 2018 Domaine Bornard ‘Le Gard-corps’ Trosseau - $33

- 2024 By Farr Chardonnay - $31

- 2019 Domaine des Ardoisières ‘Argile Rougue’ (Mondeuse, Gamay, Persan) - $25

A serious Jura red from the fox, Bornard. This bottle has waited patiently in our cellar for some time now, see recent photo of Luka holding fresh picked Trosseau recent Bornard harvest. By Farr Chardonnay opening up and compounding how darn good Vic (and Aus really) Chardy is, we’re constantly reminded opening bottles like this where value lies when stacked against foreign w**es of similar ilk. Finally, Savoie, highlighting Ardoisières (translated to ‘Slate quarries’) with a curious red blend we’ve also picked out of the depths… oh, another bonus snap of our grape seeking Journeyman having a horrible time vagabonding.

In the eternal words of Merrill J. Fernando, the founder of Dilmah Tea, do try it!

Limited. 100ml pours. BYO w/ corkage every Tuesday.

With thanks: Alexandre Rougeot foodtourist Nick Farr Jay Edwards Luka Apps

18/09/2026

Guinness - Now on tap.

Bring your date. We’ll do the rest… Sláinte!

Wonderfully shot by William H. R. Forsyth

Our in house models:
Michat (Bar Manager)
Michael (Head Chef)
CAM LENTON (Bar Supervisor, Chief Guinness Officer)


Address

153 Weston Street
Brunswick, VIC
3056

Opening Hours

Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 12am
Saturday 12pm - 11pm
Sunday 2pm - 11pm

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