The glitz and glamour of the Moulin Rouge is coming to Ainslie

The Moulin Rouge is coming to Wakefield’s Bar & Wine Room. Photos: Megann Evans.

Wakefield’s Bar & Wine Room is bringing the glitz and glamour of the Moulin Rouge in Paris to Ainslie for three nights from Thursday, 3 March to Saturday, 5 March.

Just around the corner from the beloved Ainslie IGA and its legendary ‘cheese wall’, and a few steps from the acclaimed Pilot restaurant, Wakefield’s Bar & Wine Room opened in June last year. It’s the latest offering from Frank Condi, a stalwart of Canberra’s hospitality scene, responsible for venues such as Academy, Suburban, Little Brooklyn, Shorty’s, and Mr Wolf. He currently owns Wakefield’s and its neighbouring siblings Edgars, The Inn and Mama Dough.

Frank says Wakefield’s is an opportunity to “mix it up a bit”, perfect for a crowd that wants to escape the hustle and bustle of the city to an eclectic neighbourhood venue. And mix it up they will when the bar transforms into the Moulin Rouge for three showstopping nights.

Of course, there will be themed cabaret performances as the intimate venue embraces the dazzling spirit and excess of the world-famous theatre.

The themed menu will include Coquille Saint-Jacques, Beurre à l’Ail (Scallops with garlic butter) at Wakefield’s Bar & Wine Room.

There will also be food, lots and lots of food in the shape of an indulgent three-course French menu. Head chef Steven Jacomos, who has worked at the excellent Saint Crispin and Lupo in Collingwood and Fitzroy Town Hall Hotel, has created the themed menu that includes a choice of French classics.

To start, Hors d’oeuvre of Huîtres (oysters) and Coquille Saint-Jacques, Beurre à l’Ail (Scallops with garlic butter), which will be followed by Le Entrée of Soupe à l’oignon gratinée (French onion soup) and Tomates Héritage (Heirloom tomato with whipped tofu and basil).

The decadence will continue with Plat Principal (Main) of Gnocchi parisienne, légumes de provence (Housemade gnocchi and provençal vegetables), and Entrecôte au poivre, pommes frites (Sirloin steak with pepper sauce and French fries). To finish the extravaganza there’s Le Desserts of Tarte tatin aux pommes, Normande crème fraîche (Caramelised apple tarte tatin, calvados crème fraîche) and Crème Brûlée (Crème Brûlée, poached rhubarb).

Special cocktails will also make an appearance during the evenings and include the ‘Martinez’ – a classic cocktail that even predates the Martini, made up of Poor Toms Sydney Dry Gin, Martini Rosso, Luxardo Maraschino Liqueur and finished with an orange twist. There’s also a Wakefield original to really bring the experience of the Moulin Rouge to Canberra.

Cocktails will include the ‘Green Thumb’ with Absinthe, St Germain Elderflower, lime, and cucumber at Wakefield’s Bar & Wine Room.

Moulin Rouge at Wakefield’s Bar & Wine Room is on from Thursday, 3 March to Saturday, 5 March from 6 pm till late. Wakefield’s Bar & Wine Room is located at 1 Edgar Street in Ainslie. Bookings are essential.

Original Article published by Sophia Brady on Riotact.