Our delicious, mediterranean-inspired menu has been designed by Anthony Siketa, is crafted each day by Chef Andy Symeonakis, and is complemented by our drinks selection including cocktail menu concocted by Nicole Meyers (Anther Gin).
Our focus is on sourcing the best local ingredients to make this a truly unique and memorable experience.
Andy posesses an inherent passion for food and fresh produce, instilled in him from the age of 12 working under his father, head chef Jim Symeonakis at the Renmark Hotel in South Australia’s Riverland.
He has since refined his culinary skills cooking for celebrities, sports legends and VIPs in iconic restaurants such as Wooloomooloo Wharf Kingley’s Steak and Crab House in Sydney, Hellenic Republic in Melbourne, and most recently, the Lorne Hotel.
Anther Gin is renowned as one of Australia’s leading distillers, and just happens to create award-winning Anther gin out of a distillery next door.
We are fortunate to have had Anther’s expertise and input in crafting our exceptional cocktail list. Right now we can’t get enough of the ‘Cherry Berry Goblin’; featuring Anther’s signature Cherry gin alongside flavours of berries and grapefruit, and finished with fresh mint and edible flowers. Beware, highly addictive!
Our showcase wine cellar proudly displays special bottles from our extensive wine list, curated by one of Australia’s most respected sommeliers, Jeremy Shiell.
As with all aspects of 1915, there is a focus on quality within the compilation, and much effort has gone into representing local and boutique wineries alongside the big names we all know and love, from renowned regions around the world.
We have been busy sourcing and sampling the finest craft beers we can get our hands on, from local small-batch to your more well-known labels.
And, of course, we will have all your CUB favourites on tap, ensuring that the breadth and quality of our amber offering really is “top-notch” all round.