| PRE OR POST THEATRE MENU | $30.00 PER PERSON |
| Patrons may choose one of the following options, served with a glass of red or white wine, per person: | - |
| Australian Cheese Board - Barossa Valley Camembert (cow), Barossa Valley, SA and Alexandrina Vintage Waxed Cheddar (cow), Fleurieu Peninsula, SA With Caramelised Onion Jam and Lavosh crackers | - |
| OR Choice of Hot Meal | - |
| - Leg of Duck Confit with Cassoulet Beans and Duck Jus | - |
| - Slow cooked Beef with onions, mushrooms, speck and sweet potato gratin | - |
| - Chargrilled Tuna nicoise with tomato concasse, black olive and green bean sauce vierge | - |
| - Leek & gruyere tart served with a herb and Frisee salad | - |
| Served with a choice of glass of: | - |
| - White Wine Larry Cherubino 2010 Sauvignon Blanc, Pemberton, WA / Bollini 2009 Pinot Grigio, Trentino, Italy / Streicker Wines 2008 'Ironstone Block' Chardonnay, Margaret River, WA | - |
| - Red Wine Argento 2008 'Riserva' Malbec, Mendoza, Argentina / Thomas 2007 'DJV' Shiraz, Hunter Valley, NSW / Craggy Range 2008 'Te Kahu' Merlot/Cabernets, Hawkes Bay, NZ | - |
| - | - |
| Grilled Scallops Marinated Grilled Sea Scallops served with Leak Provençale | $14.50 |
| Grilled Prawns Grilled Prawns with Sauce Vierge and Zucchini Ribbons | $14.50 |
| Pâté Chicken and Armagnac Pâté served with Ciabatta, Cornichons and Semi-Dried Plums | $14.50 |
| Buffalo Mozzarella Caprese Salad Fresh Italian La Stella Buffalo Mozzarella served with Tomatoes and a Balsamic Reduction | $18.50 |
| Soup Pumpkin and Potato Soup with Colston Basset Shropshire Blue Cheese | $13.50 |
| Vegetable Roulade Layers of Seasonal Vegetables served with Rocket, Goats Cheese and Basil | $16.50 |
| The Ploughman’s Board Cheddar, Blackmore Full Blood Wagyu Pastrami, Cornichons, Oven Roasted Tomato Relish and Baguette | $23.00 |
| Grilled Prawn and Sea Scallop Salad Grilled Marinated Prawns and Sea Scallops with Rocket, Zucchini and Flaked Almond Salad Drizzled with White Balsamic Vinaigrette | $23.50 |
| Grilled Salmon Crispy Skinned Tasmanian Salmon Fillet with French Fries | $23.50 |
| Grilled Barramundi Barramundi Fillet served with French Fries | $23.50 |
| Chicken Spit Roast Lemon and Oregano Chicken Spit Roast served with French Fries | $17.50 |
| Steak Frites Chargrilled Sirloin Steak with French Fries and Café de Paris Butter | $24.50 |
| Pain Moins Burger a Cheval French style bun less burger, Grilled Premium Wagyu Beef Pattie (Marble Score 9+) with Bacon, Fried Quail Egg and French Coulommiers Truffle Brie served with French Fries | $17.50 |
| Mixed Leaf Salad with Vinaigrette | $9.50 |
| Rocket & Parmigano Reggiano Cheese with Balsamic Vinaigrette | $10.50 |
| French Fries | $6.50 |
| Mac & Cheese with Four Cheeses (Pecorino, Parmigiano, Goats Chevre and Mozzarella) | $13.50 |
| Mac & Cheese with Italian Sausage, Mushroom and Two Cheeses (Pecorino and Parmigiano) | $13.50 |
| Mac & Cheese with a Glass of Wine 2012 Catlin Cove Sauvignon Blanc, Marlborough, NZ / 2009 Kissing Bridge Cabernet/Merlot, Prince’s Bridge, VIC | $19.50 |
| All Cheese Fondues are offered as a complete meal with: Assorted Cured Meats – Salami, Prosciutto and Bresaola, Grilled Prawns, Roasted Chat Potatoes, Honey Pepper Figs, Pesto Twists and Country Sty | - |
| Goat’s Cheese Fondue (Tangy & Smooth) This fondue is light on the palate and brings together two amazing ashed cheeses – A Morbier – Style Franche Comte and a creamy Australian Farmhouse Chèvre | (For Two) $39.00 |
| - Drinks suggestions: White Wine: Unique, Sauvignon Blanc, Loire Valley,France | $13.50/glass |
| - Red Wine: Michael Hall Shiraz Saignée ‘Sang de Pigeon’, Barossa, SA | $9.50/glass |
| Truffle Cheese Fondue (Silky and Buttery) This fondue combines the rich, earthy flavours of Brie Coulommiers aux Truffles with a silky, Buttery Victorian Triple Cream | (For Two) $43.00 |
| - Drinks suggestions: White Wine: Streicker Wines ‘Ironstone Block’, Chardonnay, Margaret River, WA | $13.50/glass |
| - Red Wine: Bishop by Ben Glatzer, Shiraz, Barossa Valley, SA | $13.00/glass |
| Blue Cheese Fondue (Fragrant & Creamy) This fondue merges the robust flavours of Italian Gorgonzola Dolce with the delicate creaminess of French Secret de Scey | (For Two) $39.00 |
| - Drinks suggestions: White Wine: Eden Road, Pinot Gris, Camberra, NSW | $12.50/glass |
| - Red Wine: Domaine de la Grande Bellane Shiraz/ Grenache, Rhône Valley, France | $14.50/glass |
| All Chocolate Fondues are created into amazing dessert boards with: Salty Peanut Truffles, Citrus Marshmallows, Nougat, Cinnamon Twists, Traditional Biscotti, Walnuts and Fresh Strawberries | - |
| Spicy Dark Chocolate Fondue Dessert Board (Belgian Chocolate 75% Cocoa) | (For Two) $32.00 |
| - Drinks suggestion: Fortified Wine: Ramos Pinto Quinta da Eryamoira 10 yr old Tawny Port, Portugal | $11.50/glass |
| Dark Chocolate Fondue Dessert Board (Belgian Chocolate 55% Cocoa) | (For Two) $32.00 |
| - Drinks suggestion: Fortified Wine: Banyuls, Mas Cornet, Mise Tardive, Grenache, Roussillon, France | $16.00/glass |
| Milk Chocolate Fondue Dessert Board (Belgian Chocolate 34% Cocoa) | (For Two) $32.00 |
| - Drinks suggestion: White Dessert Wine: Château de Stony, White Muscat de Frontignan, France | $9/glass |
| GPO Flights are a unique journey through three delicious cheeses paired with three sensational wines or whiskeys, expertly matched by our sommelier and fromager. Cheeses are 25g each and drinks are 7 | - |
| The Adventurous Flight | $29.00 |
| - French Gros Mansong Plaimont St Mont White, South West with French Triple Cream Brillat-Savarin (Cow’s Milk), Champagne | - |
| - Italian Sangiovese Ciao Vino IGT, Tuscany with Italian Truffle Pecorino Il Forteto ‘Caciodi Bosco’ (Sheep’s Milk), Muggelano Valley | - |
| - South Australia Petit Verdot Ceravolo Late Harvest, Adelaide Plains with South Australian Washed-Rind Jensen’s Red, (Cow’s Milk), Tarago Farm | - |
| The Australian Flight | $35.00 |
| - Victorian Pinot Noir Paringa Estate, Mornington Peninsula with Tasmanian Blue Brie Lighthouse (Cow’s Milk), King Island Dairy | - |
| - South Australian Shiraz Rosé Michael Hall Rosé ‘Sang de Pigeon’, Barossa with South Australian Chévre Swag Woodside (Goat’s Milk), Wrights Farm | - |
| - Western Australian Cabernet Merlot Cullen Vineyard, Margaret River with Tasmanian Gruyere Heidi Farm, (Cow’s Milk), Exton | - |
| The European Flight | $36.00 |
| - French Dry Apple Cider Le Père Jules ‘Bouché’, Normandy with French Brie Brie de Meaux (Cow’s Milk), Ile de, France | - |
| - Italian Soave Pieropan Classico, Veneto with Italian Soave Pieropan Classico, Veneto | - |
| - French White Muscat Château de Stony Muscat de Frontignan with English Blue Vein Stilton Colston Bassett (Cow’s Milk), Devon | - |
| The Sparkling & Champagne Flight | $39.00 |
| - New South Wales 2009 Pinot Noir Chardonnay Bunnamagoo Estate, Mudgee with Victorian Triple Cream Locheilan Farmhouse (Cow’s Milk), High Country | - |
| - French NV Cabernet Franc Rosé Bouvet ‘Rosé Excellence’, Loire Valley with French White Rind Chabichou du Poitou (Goat’s Milk), Charentes | - |
| - French NV Pinot Noir /Chardonnay Veuve Clicquot Ponsardin, Champagne with French Aged Comté Denis Provent, (Cow’s Milk), Rhone Alpes | - |
| The Whisky Flight | $31.00 |
| - Speyside Single Malt Cragganmore 12 year old with English Semi-Hard Quickes Oak-Smoked Cheddar (Cow’s Milk), Devon | - |
| - Highland Single Malt Glenmorangie ‘Nectar d’Or’ Sauternes Cask, 12 year old with French Washed Rind Livarot Graindorge (Cow’s Milk), Normandy | - |
| - West Highland Single Malt Oban, 14 year old with Victorian Blue-Vein Milawa Blue (Cow’s Milk), Milawa Farm | - |
| All cheeses are 50g and served with seasonal fruit slices, saffron & pear chutney, lavosh and toasted baguette | - |
| Truffle (2 cheeses) | $27.00 |
| - Brie Coulommier aux Truffles (Cow’s Milk), Ile de France The rich texture and complex mushroom flavour results from maturation with an indulgent layer of truffles | - |
| - Truffle Pecorino Il Forteto ‘Casio di Bosco’ (Sheep’s Milk), Muggelano Valley, Italy The addition of bianchetto truffles adds another dimension to the rich sweetness of the sheep’s milk | - |
| Australian (3 cheeses) | $28.00 |
| - Ashed ‘Swag Woodside’ Chévre, (Goat’s Milk), Wrights Farm, South Australia A perfect balance of crumbly creaminess and lemony acidity | - |
| - Alexandrina Wax Cheddar (Cow’s Milk), Fleurieu Peninsula, South Australia Aged to perfection, this cheddar is rich and creamy and full of earthy flavours, with a tangy butter aftertaste | - |
| - Milawa Blue (Cow’s Milk) Milawa Farm, VIC Loaded with flavour but not overwhelming, the taste is of nuts and caramel with a crunchy, salty finish | - |
| French Artisan (3 cheeses) | $36.00 |
| - Brie de Meaux (Cow’s Milk), Ile de France Deliciously creamy with a mild aroma of smoke, mushrooms and flavours of truffles, almonds and hazelnuts | - |
| - Pont l’Evêque Gillot Grand Terroir (Cow’s Milk), Basse-Normandie, France Pungent, very rich and deliciously creamy, with an intense, full-bodied palate and a delightfully smooth texture | - |
| - Roquefort Papillon, (Sheep’s Milk), Midi Pyrénées, France Sharp and metallic with heavy blue marbling and flavours of sweet, burnt caramel and butter | - |
| All boards are served with house marinated olives, ciabatta bread and lavosh | - |
| Vegetarian Antipasto Marinated Artichokes, Semi-Dried Tomatoes, Chargrilled Zucchini, Eggplant and Hommus | $25.00 |
| Mixed Antipasto with One Cheese Parma Prosciutto, Bresaola wrapped in Rocket, Brie de Meaux (France), Marinated Artichokes and Semi-Dried Tomatoes | $29.00 |
| Mixed Antipasto with Two Cheese Kurobuta Cantipalo Salami, Wagyu Beef Pastrami, Locheilan Triple Cream (Victoria), Reypenaer Gouda (The Netherlands) and Semi-Dried Tomatoes | $31.00 |
| Charcuterie Chicken and Armagnac Pâté, Parma Prosciutto, Kurobuta Cantipalo Salami, Wagyu Beef Pastrami, Salted Butter and Cornichons | $35.00 |
| One Cheese plus Accompaniments | $14.90 |
| Two Cheeses plus Accompaniments | $21.40 |
| Three Cheeses plus Accompaniments | $27.90 |
| Four Cheeses plus Accompaniments | $34.40 |
| Additional Cheese | $6.50 |
| Cheeses are 50g each | - |
| Accompaniments: Grapes, Apple Slices, Lavosh, Half Baguette, Saffron and Pear Chutney | - |
| - | - |
| FRESH & SOFT | - |
| Bocconcini Paesanella (Cow’s Milk), Sydney, New South Wales Milky and sweet with a hint of saltiness and a smooth and elastic texture | - |
| Ashed’ Swag Woodside’ Chevre (Goat’s Milk), Wrights Farm, South Australia A perfect balance of crumbly creaminess and lemony acidity | - |
| Locheilan, Triple Cream (Cow’s Milk), High Country, Victoria A soft fluffy rind encases the silky ‘melt in the mouth’ centre that tastes of rich butter and tangy sour cream | - |
| Brie de Meaux Fromagerie Brie, (Cow’s Milk), Ile de France Deliciously creamy with a mild aroma of smoke and mushrooms and flavours of truffles, almonds and hazelnuts | - |
| -- | - |
| WASHED RIND | - |
| Jensen’s Red (Cow’s Milk), Tarago Farm, South Australia Gooey and supple with a pleasant aroma of earth and eucalypts and a fruity flavour with walnut overtones | - |
| Red Square (Cow’s Milk), Tasmanian Heritage The pungent orange rind and glossy, custard-like centre offer stout, earthy flavours that are distinctively nutty | - |
| --- | - |
| SEMI-HARD & HARD | - |
| Quickes Oak-Smoked Cheddar (Cow’s Milk), Devon, United Kingdom A crumbly texture, and a nutty and intensely smoky flavour with a lingering bitter taste | - |
| Cantal AOC Hervé Mons Affineur (Cow’s Milk), Midi Pyrénées, France Zingy fruit and nut flavours with tantalizing undertones of wild mushrooms and roasted cauliflower | - |
| Heidi Farm Gruyère (Cow’s Milk), Exton, Tasmania Sweet but salty and wonderfully smooth with a nutty flavour and an intense but pleasant aroma | - |
| Reypenaer Gouda VSOP 24 month (Cow’s Milk), Woerden, The Netherlands A delectable flavour of dried fruits and smooth caramel and a firm texture that melts slowly on the palate | - |
| Pecorino Romano Auricchio (Sheep’s Milk), Sardinia, Italy This dry, hard and crumbly cheese is robust, savoury and herbaceous, and characteristic of its salty, fruity tang | - |
| Coblanca (Goat’s Milk), Dutch Matured, Germany Loaded with flavour but not overwhelming, it tastes of nuts and caramel and has a crunchy, salty finish | - |
| ---- | - |
| BLUE VEIN | - |
| Milawa Blue (Cow’s Milk), Milawa Farm, Victoria This incredibly soft blue was inspired by Gorgonzola Dolce and is buttery and rich with sweet, fruity notes | - |
| Lighthouse Blue Brie (Cow’s Milk), King Island Dairy, Tasmania This distinctive cheese is textured and creamy and gradually matured to develop a delicate, spicy flavour | - |
| Blue des Causses Hervé Mons Affineur (Cow’s Milk), Languedoc, France This blue is matured for at least seventy days to develop a peppery, spicy flavour and a rich, milk texture | - |
| One Cheese plus Accompaniments | $18.20 |
| Two Cheeses plus Accompaniments | $28.00 |
| Three Cheeses plus Accompaniments | $37.80 |
| Four Cheeses plus Accompaniments | $47.60 |
| Additional Cheese | $9.80 |
| Cheeses are 50g each | - |
| Accompaniments: Grapes, Apple Slices, Lavosh, Half Baguette, Saffron and Pear Chutney | - |
| - | - |
| FRESH & SOFT | - |
| Mozzarella di Bufala (Buffalo Milk), Campania, Italy This is fresh, drawn-curd made from whole buffalo milk – it has a springy texture and pleasantly lactic taste | - |
| Chabichou du Poitou Fromagerie Poitou (Goat’s Milk), Charentes, France Dense, sweet and smooth with a delicate, salty taste and a slightly sour finish | - |
| Brillat-Savarin Triple Cream (Cow’s Milk), Champagne, France This buttery and decadent triple cream has a luscious, milky aroma and velvety texture with a sour lemon tones | - |
| Brie Coulommier aux Truffles (Cow’s Milk), Ile de France The rich texture and complex mushroom flavour results from maturation with an indulgent layer of truffles | - |
| -- | - |
| WASHED RIND | - |
| Taleggio Luigi Guffanti (Cow’s Milk), Piemonte, Italy Very intense and penetrating flavours that are creamy and milky with a hint of sweet spice | - |
| Pont l’Evêque Gillot Grand Terroir ( Cow’s Milk), Normandy, France Pungent, very rich and deliciously creamy, with an intense, full-bodied palate and a delightfully smooth texture | - |
| --- | - |
| SEMI-HARD & HARD | - |
| Alexandrina Wax Cheddar (Cow’s Milk), Fleureiu Peninsula, South Australia Aged to perfection, it is rich and creamy and fully of earthy flavours, with a tangy butter aftertaste | - |
| Parmigiano Reggiano ‘Vacche-Rosse’ 30 month (Cow’s Milk),Emilia-Romagna, Italy Particularly savoury and bitey but delicate with a fine texture that gently crumbles and melts on the palate | - |
| Comté Denis Provent (Cow’s Milk) Rhone Alpes, France A hard and flexible texture and full-bodied and diverse flavours of yeast, nuts, toffee and subtle fruit | - |
| Queso Manchego (Sheep’s Milk), La Mancha, Spain Firm and dry and tastes of burnt caramel and brazil nuts with a pleasant, salty finish | - |
| Truffle Pecorino Il Forteto Casio di Bosco (Sheep’s Milk), Muggelano Valley, Italy The addition of bianchetto truffles adds another dimension to the rich sweetness of the sheep’s milk | - |
| Midnight Moon (Goat’s Milk), Cypress Grove, USA Tastes of nuts and caramel and has a long, brown butter finish with a slight crunch of protein crystals | - |
| ---- | - |
| BLUE VEIN | - |
| Stilton Colston Bassett (Cow’s Milk), Nottinghamshire, United Kingdom Syrupy, buttery and creamy on the palate with a full, strong and earthy flavour | - |
| Gorgonzola Dolce Luigi Guffanti (Cow’s Milk), Piemonte, Italy A milky, creamy palate and fruity, herbal flavours that pleasantly linger with sweet, grassy undertones | - |
| Queso Valdeon (Goat’s Milk), Toledo, Spain This blue is aged in sycamore leaves, which gives it a mildly spicy flavour that offsets the penetrating blue tang | - |
| One Cheese plus Accompaniments | $20.90 |
| Two Cheeses plus Accompaniments | $33.40 |
| Three Cheeses plus Accompaniments | $45.90 |
| Four Cheeses plus Accompaniments | $58.40 |
| Additional Cheese | $12.50 |
| Cheeses are 50g each | - |
| Accompaniments: Grapes, Apple Slices, Lavosh, Half Baguette, Saffron and Pear Chutney | - |
| - | - |
| FRESH & SOFT | - |
| Toma Della Rocca, (Cow’s, Sheep’s and Goat’s Milk), Lombardy, Italy Mild balanced flavours with a rich creamy texture | - |
| Camembert of Normandy (Cow’s Milk), France A fine, white mould encases the rich and fudgy centre that has a delectable taste of fresh apples and cream | - |
| -- | - |
| WASHED RIND | - |
| Livarot Graindorge (Cow’s Milk), Normandy, France Sweetly pungent and runny with an intense, earthy aroma and a rich, nutty flavour | - |
| --- | - |
| SEMI-HARD & HARD | - |
| Beaufort Chabert (Cow’s Milk), Rhone Alpes, France Firm but creamy with a lush, green aroma and clean, fresh flavours of fruit and nuts | - |
| Ossau Iraty 12 month Agour (Sheep’s Milk), Aquitaine, France Semi-soft, oily and complex with nutty, buttery and herbaceous flavours and a toasted hazelnut fragrance | - |
| Will Studd Cheddar 18 months (Cow’s Milk), Devon, United Kingdom | - |
| ---- | - |
| BLUE VEIN | - |
| Roquefort Papillon (Sheep’s Milk), Midi Pyrénées, France Sharp and metallic with heavy blue marbling and flavours of sweet, burnt caramel and butter | - |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Ambar Bar Cafe | Modern Australian, Cafes |
| GPO Cheese Room GPO Cellar | Modern Australian |
| Vivo Cafe | Cafes, Modern Australian |
| Bond Cafe | Modern Australian, Italian |
| Atmosphere | Modern Australian |
Below you'll find samples from menus of places nearby.
| 250gm Sirloin Steak served with chips and salad, gremolata and extra virgin olive oil | $24.00 |
| Soup of the day with wood fired bread | $11.00 |
| Pappardelle with parsley, garlic, light chilli, lemon and extra virgin olive oil | $16.00 |
| Blue swimmer crab linguine with white wine, chilli, lemon and baby rocket | $22.00 |
| Beef burger with onion relish, tomato, lettuce, cheese, beetroot, and roast garlic aioli served with chips | $19.00 |
| Roast chicken breast burger, cheese, avocado salsa, crispy pancetta, salad and aioli served with chips | $19.00 |
| Warm Thai Beef Salad with Vermicelli rice noodles, cucumber, tomatoes, capsicum, shallots and a lemongrass, chilli, lime and coriander dressing | $20.00 |
| Prosciutto, rocket and ricotta cheese ravioli with spinach, tomato and a verjuice vinaigrette | $18.00 |
| Clean Here for the full menu for Ambar Bar Cafe |
| Rare Roast Beef rocket leaves, seed mustard, avocado, tomato & cucumber | $7.20 |
| Ricotta | $3.00 |
| Hot Roast Pork | $5.50 |
| Cream Cheese | $3.00 |
| Bacon & Cheese | $5.90 |
| Salad | $4.60 |
| Pastry | $3.50 |
| Tasty Cheese | $3.00 |
| Clean Here for the full menu for Hungry Hunter Sandwiches |
| Lamb Kebab Wrap | $6.00 |
| Egg | $0.40 |
| Potato Scallops | $0.60 |
| Pineapple | $0.40 |
| Sea Shantys | $1.20 |
| Spring Roll | $2.40 |
| Battered Fish | $4.00 |
| Clean Here for the full menu for Hunter Asian Gourmet |
| Eel Hand Roll | $8.40 |
| - Salmon Nigiri | - |
| 09 Kissing Bridge, Cab/Merlot, VIC | $7.20 / $34.00 |
| San Pellegrino Natural Sparkling, 250ml | $3.80 |
| Cooked Tuna Hand Roll | $7.90 |
| Crab & Avocado Hand Roll | $9.60 |
| Spider Crab (4pcs) | $21.90 |
| Clean Here for the full menu for GPO PIZZA BY WOOD |
| Twice-Cooked ‘Otway’ Pork Belly w/ Herb & Citrus Salad, Crumbled Fetta & Sticky Sauce (GF) | $24 |
| Zucchini & Fetta Tart w/ Green Salad (V) | $15 |
| Chilli & Garlic Prawn Linguine w/ Rocket & Lemon | $21 |
| Char-Grilled ‘Cape Grim’ Rib Sirloin 300g OR | $26 |
| Spicy Wedges w/ Sweet Chilli & Sour Cream | $5 / $11 |
| MPB Tuna Salad Niçoise (GF) | $19 |
| Mushroom Sauce | $3 |
| Charcuterie Board w/ Pickles, Olives, Goats Cheese & Grilled Italian Bread | $24 |
| Clean Here for the full menu for Martin Place Bar |
| Name | Cuisines |
|---|---|
| Ambar Bar Cafe | Modern Australian, Cafes |
| Cafe Courtyard | Italian, Cafes |
| Fruition (MLC) | Pizza & Pasta |
| UTO Chicken | |
| Well Being | Health Bar |
| Hunter Asian Gourmet | Chinese |
| GPO PIZZA BY WOOD | Asian, Sushi |
| GPO Cheese Room GPO Cellar | Modern Australian |
Notice wrong information? Help us keep everything about GPO Cheese Room GPO Cellar up to date.
Click here to send us an updateCheese Plates for dining in are also available from the GPO Cheese Room. Alternatively you can create your own cheese plate to dine in from our extensive range of imported and Australian cheeses.
A unique and unforgettable experience for your next corporate function. Our extensive cellar specialises in rare and hard to find boutique wines, beers & spirits. Enjoy \\\"Meet the winemaker\\\" tastings or for a unique experience arrange your own private tasting with one of Sydney’s most respected sommeliers. Add a wine tasting experience to your next event at GPO. GPO Cellar: Fortnightly \\\"Meet the Wine Maker\\\" wine tastings.
GPO Sydney offers private or group Cheese and Wine tastings from 20 to 50 guests, hosted by our Fromager and Sommelier. Running for approx. 1.5hrs your guests will leave with a new appreciation for wine and cheese.
The opening hours for GPO Cheese Room GPO Cellar are coming soon