Meet Chris Dobson of Young’s Wine Rooms in Camberwell Junction

A focus on the complete dining experience – excellent wine, seasonal dishes and an historic atmosphere – is what sets Young’s Wine Rooms apart.

General manager Chris Dobson said the restaurant aims for consistency to provide guests with a “well-rounded experience”.

“We’re all about great food, we have a really good drinks list, and offer a really nice setting and atmosphere. It’s about creating that full-circle experience,” he said.

The restaurant opened in February 2019, in the historic building that was formerly Young’s Auction House, and has been delighting diners ever since.

The venue is the brainchild of owner and restaurateur James Klapanis, who also runs the Vietnamese eatery St Cloud Eating House.

“James creates amazing spaces, and it’s testament to him for creating an incredible space in such an iconic building,” Mr Dobson said.

Located in the heart of Camberwell Junction on Camberwell Rd, just opposite the famous Rivoli Cinemas, Young’s Wine Rooms is perfectly situated for those passing through as well as those travelling from afar.

“It’s a vibrant spot. There’s always a nice vibe,” Mr Dobson said.

A changing, seasonal menu to keep things interesting

While the menu at Young’s Wine Rooms focuses on modern Mediterranean dishes, alongside various handmade pastas, the focal point is high-quality, seasonal produce.

Mr Dobson said the majority of the restaurant’s ingredients come direct from farms and forages, with much of the produce sourced locally and seasonally.

As such, the restaurant offers a changing seasonal menu, giving diners the opportunity to experience fresh flavours at different times of the year.

“Ingredients are better when they’re in season, but it’s also about keeping things fresh for our guests – when things stay the same all the time, it gets stagnant,” Mr Dobson said.

“We like to give our guests the diversity of things that change with the seasons. It keeps it interesting and offers them a new experience.”

While the chefs develop a new menu for each season, Mr Dobson said the focus remains on keeping dishes simple, and letting the ingredients “speak for themselves”.

“The food is simple but the ingredients are top quality; it’s about treating the ingredients with respect and letting them shine,” he said.

Speciality wine for a special experience

Wine lovers will rejoice when they experience the curated wine list at Young’s Wine Rooms.

Of course, they offer staples like a Shiraz from the Barossa Valley, Sauvignon Blanc from New Zealand and classic Italian varieties, but they also regularly bring in small-batch wines from independent local producers.

“We have an extensive wine list from all around the world, including lots of local wines, European wines and New Zealand wines. That fluctuates and changes all the time, and we buy a lot direct from vineyards,” Mr Dobson said.

In keeping with the changing nature of their seasonal food menu, so too does the wine. In the summer, the restaurant brings in a broader range of white and rose wines, while heavier reds take preference in the cooler months.

The restaurant is also known for sourcing exclusive runs of wine, giving customers the chance to experience something unique when they visit.

“Sometimes we’ll only get 12 bottles of a particular wine, and once it’s gone, it’s gone,” Mr Dobson said.

“We love giving people the chance to try something new. That’s always the fun thing about wine; trying something new.”

Providing a special experience for guests

While the food is fresh, the wine is exceptional and the atmosphere can’t be beaten, Young’s Wine Rooms ultimately wants to give their guests a consistent and enjoyable experience.

The restaurant has evolved over the years of its operation to ensure it stays relevant and appealing.

“You constantly have to evolve. If you stay stagnant, you lose your guest base. We constantly make changes and tweaks – like adding small touches to service, and things we add to food,” Mr Dobson said.

“One example is, at the start of the year, we reintroduced tablecloths which elevates the room and the dining experience. We also thought it would look really cool to get table lamps and that adds a point of difference. That constant evolution is really important to us.”

The restaurant is also known to offer special experiences like an affordable lunch deal which features handmade pasta, and their New Year’s Eve event which gives guests the chance to enjoy a four-course shared menu.

Above all, Mr Dobson said the restaurant strives to provide the full package to customers every day.

“People are always looking for a good experience. What we always aim for is we want people to walk away and hope they’ve had a great time, and we want them to look forward to coming back.”

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