Yes, that’s correct – more than 120 wines. Paul has worked closely with in-house sommelier and bar manager Olivia Evans to refine the list, as well as long-time friend and Victorian winemaker Nick Farr. The trio started their curation in Burgundy, focusing on pinot noir and chardonnay, then gradually worked their way through varietals and regions. The resulting list is certainly impressive, featuring both classic and boutique small-batch producers from Europe, Australia and New Zealand, including a broad selection of Nick’s By Farr wines, rare museum-collection drops, and some more boundary-pushing bottles. A selection of wines will be available by the glass, and each week La Lune Wine Co will offer a special chalkboard list using a Coravin, allowing wine to be poured without pulling the cork.

The wine list and classic French styling aren’t the only elements of La Lune that take Gallic influence – it extends through to the food as well. Paul and head chef Peter Moon have crafted a menu designed to engage the senses, and pair perfectly, of course, with wine. The menu is divided into choices of charcuterie, cheese, raw and hot, and each week six dishes will be crafted and adapted specifically for wine pairing. Five cheeses marry nicely with five charcuterie options, including kangaroo tartare with cocoa, juniper and smoked celeriac, and rabbit terrine with pistachio, carrot and muntrie. The likes of ceviche, sashimi and vegetable dishes grace the raw menu, while the ever-changing hot menu currently features lamb neck with lentils, carrot and porcini aioli, and chicken thigh with sorrel, eggplant and manchego custard. More casual European fare comes in at lunchtime – think crusty baguettes and cheese boards, which you should probably partner with a cheeky class of wine or tap beer.

If you’re ready to start working your way through that 120 bottle-strong wine list, head to our Stumble Guide for opening hours and contact details.