BAAH LAH! Is Taking Over Our Kitchen – Every Weekend Through to the End of 2026

I couldn’t be more excited to welcome BAAH LAH! into the Austin’s Wines kitchen for an extended residency, running every weekend with a special opening on Friday 2 October right through to the end of the year on Saturdays and Sundays.

For me, there’s nothing quite like sharing beautiful food and wine with people you love – it’s one of the simplest, most genuine ways to connect. Watching our kitchen come alive under a rotating residency program, and getting to support a talented local operator like BAAH LAH! in the process, is exactly the kind of experience I want Austin’s to be known for. Good food, good wine, and good company, done properly – and done locally.

How to start

Kick things off with freshly shucked oysters and a glass of Austin’s Chardonnay – the wine’s cool-climate acidity was made for briny, citrus-driven flavours like this. If you’re after something a little softer, the Austin’s Cuvée is a lovely alternative.

From there, the Raw Tuna Carpaccio with pickled fennel and chilli lime finds its match in the 6Ft6 Pinot Gris – the wine’s aromatics echo the fennel, while its texture and acid carry the chilli and citrus without a fight.

The savoury heart of the menu

Pinot Noir does a lot of heavy lifting across this menu, and for good reason. The Curry Duck Burger is arguably the standout pairing of the night – duck and Pinot is a classic combination, and the curry spice only adds interest. The Miso Soy Pork Skewers and Malay Style Beef Rendang both lean the same way: soft tannins and earthy, savoury notes that work with umami and slow-cooked depth without the heaviness a Shiraz or Cabernet would bring.

If you’re after a genuine conversation-starter, don’t skip the Grilled Rice Noodles with Pickled Mustard and Mushroom Broth alongside Austin’s Pinot Noir. Mushroom and Pinot is one of the great wine pairings, and this is the dish that proves it.

For the lighter and vegetarian plates

The Chicken Dumplings and Pot Stickers pair beautifully with Austin’s Pinot Gris – likely the most versatile match on the whole menu – while the Leek & Zucchini Pancake with Korean chilli finds its aromatic counterpart in 6Ft6 Pinot Gris. For richer bites like the Crispy Egg Tofu, reach for a Chardonnay from either the Austin’s or Woolshed range to stand up to the garlic and fried shallots.

To finish

Save room for the Mango Pudding with Chinese doughnuts and condensed milk, best enjoyed with a well-chilled glass of Pinot Gris. The wine’s orchard fruit and acidity cut through the richness for a fresh finish rather than a heavy, sweet one.

The details

BAAH LAH! runs in the Austin’s Wines kitchen every weekend from October through to the end of 2026. Bookings are recommended – head to the cellar door page to reserve your table.

Visit BAAH LAH!’s website and follow them on Instagram and on Facebook.

I can’t wait to see you at a table at Austin’s. 

Cool Climate, Warm Welcome.

Candice