Kirra Beach Hotel operations manager Mick Trevitt in the new cellar.
Kirra Beach Hotel operations manager Mick Trevitt in the new cellar. Blainey Woodham

Kirra Hotel to host wine fair

THE revamped Kirra Beach Hotel will host the inaugural Kirra Wine and Food Fair on Saturday as well as celebrating the opening of its new temperature controlled walk-in fine wine cellar.

The hotel's carpark will be transformed into a vibrant market-style precinct with more than 20 suppliers, including Penfolds and Henschke, offering tastings of more than 100 varieties of wine, French champagne, boutique cider and beer.

Kirra Beach Hotel operations manager Michael Trevitt said the Wine and Food Fair would be the first in a series of events designed to entice locals and tourists to rediscover what Kirra offers beyond the surf and sand.

"The Kirra Beach Hotel has historically been renowned for its fine wine selections and the Kirra Wine and Food Fair is about celebrating this rich history and introducing people to the new look hotel," he said.

"With delicatessen-style food and an array of wines available to sample, the fair is sure to satisfy the tastebuds of even the most discerning wine connoisseur.

"Some of Australia's most awarded winemakers will also be present to provide insight into the latest wine making techniques as well as the different tastes between the grape varietals and their respective regions."

Mr Trevitt said there would be something for everybody from fine wine enthusiasts to those who just enjoy a good drop and might want to expand their palate.

The new fine wine cellar is part of Kirra Beach Hotel's $2 million transformation, which is scheduled to be completed in the coming weeks.

The revamp includes a new bar, an improved gaming area, restaurant, kids room, alfresco dining area, liquor barn, fine wine cellar, renovations to the drive-through bottle shop and a major facelift to the facade.

Entry to the fair, which is on between 1-3pm (NSW) will be $10 and entry is restricted to persons over the age of 18.



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