Armadale Cellars

Armadale Cellars Armadale Cellars is a boutique fine wine merchant, offering a wide range of educational experiences

Armadale Cellars has been independently owned and operated by wine industry stalwart, Phil Hude since 1997. Phil is highly regarded in the wine industry and has a unique ability to connect with his customers, who stretch to all corners of the globe. When it comes to wine, you would be hard pressed to find anyone more passionate and enthusiastic then Phil. Set in a gorgeous double storey Victorian

building circa 1882, Armadale Cellars is the jewel in the crown of Melbourne's great wine destinations. The original underground cellar is full of atmosphere and is used on a regular basis to showcase the great wines of the world, whilst the outdoor courtyard provides a wonderful space for the many wine related events held throughout the year. Do yourself a favour and visit Armadale Cellars, or join the mailing list so that you don't miss out on any of your favourite wine events!

JOIN US!Join us next Friday to celebrate the world’s greatest white grape variety. Very limited seats available. Email e...
05/09/2026

JOIN US!
Join us next Friday to celebrate the world’s greatest white grape variety. Very limited seats available. Email [email protected] to secure your seats.

Twelve ultra-premium bottles. One exceptionally good evening.Wednesday, 3rd September, we’re putting Bordeaux, Australia...
31/08/2026

Twelve ultra-premium bottles. One exceptionally good evening.

Wednesday, 3rd September, we’re putting Bordeaux, Australia, New Zealand and a couple of left-fielders head-to-head in a blind tasting of some seriously impressive Cabernet.
Very limited seats left! Email [email protected] to ensure you’ve secured your spot.

Wine knowledge, without the wine snobbery. Whether you’re a complete beginner or already know your Chardonnay from your ...
23/08/2026

Wine knowledge, without the wine snobbery. Whether you’re a complete beginner or already know your Chardonnay from your Chablis, our Introduction to Wine four-week course is designed to help you taste, understand and enjoy wine with a little more confidence.

Four weeks. Plenty of wine. A whole lot to learn.
📍 In the cellars at Armadale Cellars
🗓️ Four consecutive Wednesdays
⏰ 6:30–8:30pm
💰 $259

Come curious, leave more wine-savvy. 🍇
Bookings via the link in bio.

If you love Sav Blanc, meet your next new favourite 👀🍐This underrated variety deserves a little more attention and this ...
22/08/2026

If you love Sav Blanc, meet your next new favourite 👀🍐
This underrated variety deserves a little more attention and this one from is a staff favourite. Fresh and vibrant, with notes of crisp apple, pear and white nectarine, it’s beautifully balanced with a mid-weight palate and a semi-sweet finish. Perfect enjoyed on its own or paired with fresh seafood, salads and spicy Asian or fusion dishes. 🍋‍🟩🐟
A bottle worth giving a go & you might just discover your new favourite variety. 🍷

LIMITED SEATS LEFTOur new Port Masterclass is the best way to explore the world of port. Bookings essential. Email event...
17/08/2026

LIMITED SEATS LEFT
Our new Port Masterclass is the best way to explore the world of port. Bookings essential. Email [email protected] or call 03 9509 3055 for more information.

12/08/2026

WEEKLY RECIPE
Mushroom and Thyme Tart paired with Le Mont Moulin a Vent. This wine is dangerously drinkable. It’s medium bodied, sweet fruited, and savoury with a slightly earthy note and excellent depth and shape to the wine.

Serves: 3 to 4
Preparation Time: 15 minutes
Cooking Time: 25 to 30 minutes
Total Time: 45 minutes

INGREDIENTS
1 square sheet butter puff pastry
1 tbsp extra virgin olive oil
30 g unsalted butter
400 g brown mushrooms, sliced
0.5 tsp cooking salt
0.3 tsp black pepper
1.5 cups cheese, grated
10 g butter, melted, for brushing
1.5 tsp fresh thyme leaves
1 pinch sea salt flakes

METHOD
Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.

Heat olive oil and butter in a large pan over high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until golden and any liquid has evaporated.

Set the mushrooms aside to cool slightly while you prepare the pastry.

Place the puff pastry sheet on the lined tray. Using a small knife, score a border about 1.5cm in from the edge, without cutting all the way through.

Scatter cheese evenly over the pastry, staying inside the scored border. Top with the cooked mushrooms.

Brush the border with melted butter or egg wash.

Bake the tart until the pastry is golden. Finish with thyme leaves to serve.

Delicate and dry with strawberry, watermelon, and citrus peel, it feels fresh and lifted with a clean, crisp finish that...
09/08/2026

Delicate and dry with strawberry, watermelon, and citrus peel, it feels fresh and lifted with a clean, crisp finish that keeps it light and elegant, it pairs well with fresh salads, seafood, or lighter Asian dishes like coconut Vietnamese braised salmon, where it balances the richness and aromatics without overpowering them.

New month means new events, including our BRAND NEW Port Masterclass. Bookings necessary.
08/08/2026

New month means new events, including our BRAND NEW Port Masterclass. Bookings necessary.

BACK IN STOCKThis classic favourite is back on shelves and online. Perfectly pairing with pizza, pasta or meaty dishes, ...
07/08/2026

BACK IN STOCK
This classic favourite is back on shelves and online. Perfectly pairing with pizza, pasta or meaty dishes, this is the ideal food wine at only $29.99.

05/08/2026

WEEKLY RECIPE
The perfect rib-eye steak paired with the iconic Keyneton Euphonium. This drop is deep crimson with ruby hues. Dark forest fruits, baking spice, sage and Dutch cocoa is on the palette which is balanced by fine-grained tannins and refreshing acidity for a long, lingering finish.

Serves: 1 to 2
Preparation Time: 10 minutes, + 30 to 60 minutes to bring steak to room temperature
Cooking Time: 10 to 15 minutes
Resting Time: 5 to 10 minutes
Total Time: Approximately 1 hour

INGREDIENTS
2 rib-eye steaks (approximately 300–400g each)
2 tbsp olive oil
2 cloves garlic, crushed
2 sprigs rosemary or thyme
Sea salt
Freshly cracked black pepper
1 bunch fresh parsley, finely chopped
Zest of 1 lemon
1 garlic clove, finely grated
Pinch of salt
Freshly cracked black pepper
1 tbsp olive oil

METHOD
Remove the rib-eye steaks from the fridge and allow them to come to room temperature for 30–60 minutes before cooking. Season generously with sea salt and freshly cracked black pepper.

Heat a heavy-based frying pan or grill over high heat until very hot.

Add a drizzle of olive oil and cook the steaks with the garlic and herbs, turning occasionally, until deeply caramelised on the outside.

For a medium-rare steak, cook for approximately 3–4 minutes per side (depending on thickness) until the internal temperature reaches around 52–54°C. Allow the steaks to rest for 5–10 minutes before slicing. Cook the steak for longer if you prefer a different level of doneness.

While the steak rests, prepare the gremolata by combining the chopped parsley, lemon zest, grated garlic, olive oil, salt, and pepper.
Slice the rested rib-eye steak and serve topped with the fresh gremolata

Serve alongside your choice of accompaniments - such as crispy potatoes, grilled vegetables, a fresh salad, or seasonal greens.

Address

813-817 High Street
Armadale, VIC
3143

Opening Hours

Monday 9am - 8pm
Tuesday 9am - 8pm
Wednesday 9am - 8pm
Thursday 9am - 8pm
Friday 9am - 8pm
Saturday 9am - 8pm

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