If you don’t know, Rob Roy was an infamous Scottish outlaw who later became a folk hero. It’s also the name of a creek in north-western NSW and a mountain near Canberra – but it was the cocktail that inspired the southern Gold Coast’s latest larder.
Rob Roy is built on a passion and obsession for amazing produce, boutique wines, beers and spirits, and a range of kitchen staples curated by industry pros who have all contributed to the culinary landscape through their own unique efforts.
Director Sam Saulwick, alongside fellow Bread Social partners Paul Giddings and Tom Scott, with chef Adam Vaughan and sommelier Lyndon Ridgway-Browne, aim to bring a slice of European deli combined with fine wine store (think Melbourne’s City Wine Shop and The European) to the increasingly sophisticated palette of the coast.
Sam says while the idea was always to provide a bespoke and unique offering, the NSW liquor licensing laws dictated they use a majority of small batch providers which suited them just fine.
“Our intention is to showcase the very best of hand-crafted produce, whether food or drinks, so we can champion the people who are at the cutting edge of their industries,” he says.
“It’s also important for us to help educate people about what else is available, rather than the mass-produced products you’ll find in large-format stores.
“We want our customers to feel welcome, not be afraid to ask questions, and leave with some great food and wine and a bit more knowledge of how they were made.”
The deli component, overseen by Adam, includes delicious ready-made meals, an interesting array of ingredients to add to your home cooking (including brilliant items like Gin Mayo), and a sensational range of cheese and charcuterie that can be freshly cut to order.
The accompanying lo-fi bottle shop showcases the best of natural, organic and biodynamic wines from Australia and overseas with an underlying belief that great wine is made in the vineyard, so as little as possible needs to be done in the winery.
Lyndon, whose extensive experience includes Justin Hemmes’ Merivale Group and Cabarita’s Paper Daisy Restaurant, also seeks out seasonal style beers from different producers and provides a go-to destination for amazing cocktail ingredients.
Opening late December 2021, the concept has taken off with locals and visitors alike.
“The reception has been fantastic, with a lot of positive responses about having a deli and bottle shop under the same roof,” Sam says.
“We chose the location as it’s just a few doors down from our other venture, the Bread Social, and we like the vibe of the street.
“The Gold Coast is attracting a lot of people who are looking for something different, so we hope to cater to this market and help those with a sense of adventure experience some great food and wine.”
The Rob Roy Cocktail
The Rob Roy is made of whisky and vermouth and created in 1894 by a bartender at the Waldorf Astoria, New York. The drink was named in honour of the premiere of Rob Roy, an operetta loosely based upon Scottish folk hero Rob Roy MacGregor, by composer Reginald De Koven and lyricist Harry B. Smith.
Ingredients:
- 2 ounces scotch (blended is best)
- 3/4-ounce sweet vermouth
- 3 dashes Angostura bitters
- Garnish with a brandied cherry
Method:
- Add the scotch, sweet vermouth and bitters into a mixing glass with ice and stir until well-chilled.
- Strain into a chilled cocktail glass.
- Garnish with 2 speared brandied cherries.
All ingredients available at Rob Roy, 1/20 Bay St, Tweed Heads.
Website: robroy.com.au