We’ve heard the days are getting longer and there’s hope on the horizon for some Spring weather so Brunch is coming back to ely bar & brasserie! Grab a seat on our waterside terrace, sip on a cocktail and have dessert in the afternoon. Make the most of the moment, have another coffee, pick up […]
read moreNew Vintages, Verticals & Varieties at ely wine bar
The spring 2016 wine list for ely wine bar has just been printed, and the theme is Vintages, Verticals & Varieties. Each time we print a new list we look to add something different, seek a new dimension, constantly looking to improve on the previous list. In the past we’ve gone searching for intriguing new grape varieties from faraway places, or raided the cellars of some of our preferred wine makers, in order to be able to list some older examples of our favourite wines. This time we’ve done all three, and have come up with, what we think, is our best list yet!
read moreely wine tasting events – explore wine options to suit all tastes and budgets
Enjoy award-winning wine experience at ely wine bar
At ely, we are constantly searching to expand our network of wine makers and suppliers to be able to bring you the best of wines from around the world. With this in mind our award-winning wine sommelier Ian Brosnan searches high and low to source wine options to suit all tastes and budgets.
read morespring into action with ely’s fun Easter egg hunt
Hop around ely’s website for a fun Easter egg hunt.
Your mission, should you accept it, is to find all 5 Easter eggs we’ve hidden on our website. Once you find all 5 eggs you’ll get your Easter treat from ely.
read moreNew spring menus at ely wine bar & ely executive chef’s experience with 108@Noma
Our executive chef Ryan has just completed a 6 week stint with the team at Noma’s pop-up restaurant 108@Noma in Denmark. Noma has been one of the most influential restaurants of the past decade that food geeks make pilgrimages from all over the world to experience.
While he found the experience very interesting what he came away with was a confirmation that he was already on the right track with his style of cooking.
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