Tell us about the moment you first became interested in wine
I grew up in a completely alcohol-free household, which, in hindsight, made that first discovery feel even more special. I must have been about 21, working one of my first jobs as a waitress, when someone handed me a glass of off-dry Riesling from the Mosel. I remember taking that first sip and just stopping for a second, thinking, wait… what is this? It was fresh, a little sweet, super vibrant - nothing like I expected. That was the moment everything shifted. I didn’t just like wine - I became curious about it. And from then on, I was hooked.
Describe your wine list at DakaDaka
Georgian wine is incredibly versatile, and that’s part of what makes it so exciting. There are over 500 native grape varieties, most of which people have never even heard of, and many of them are made as single-varietal wines. So straight away, you’re stepping into something completely unique. What I love most is how diverse the regions are. We’ve structured our bottle list based on the different regions of the country, so you can travel across Georgia through the wine list and experience totally different styles of wine. For example, you might have a Saperavi from Guria in the west that’s elegant and mineral-driven, and then taste another from Kakheti in the east that’s much bolder and more powerful - almost like two completely different grapes.
What’s the most interesting wine you’ve come across recently?
Poliphonia from Pheasant’s Tears, led by John Wurdeman and Gela Patalishvili. What I love about them is how deeply connected they are to Georgia’s winemaking heritage, while still producing wines that feel really alive and expressive.
What’s the best value wine on your list at the moment?
Our house DakaDaka Kisi, which we created in collaboration with Pirveli Winery in Kakheti, Georgia. It’s a really vibrant wine—fresh, incredibly juicy, with bright acidity and a real sense of energy. It feels alive in the glass and is super food-friendly, but also just as enjoyable on its own. What makes it even better is the value—it really over-delivers for the price. That’s why we’re able to offer it by the glass and carafe, making it an easy and approachable choice for guests who want something genuinely worth their money.
What is your ultimate food and drink match?
Even though my palate has changed quite a lot over the years, there are a few food and wine pairings I always come back to. One of my favourites is a creamy wild mushroom tagliatelle - which I cook quite often at home; it’s definitely one of my comfort dishes - with a generous glass of white Burgundy. There’s just something about that richness and earthiness coming together that never gets old.
Old World or New World?
Old World - almost always. It’s quite rare that I’d go for a New World wine when I’m out. I’m really drawn to the history, tradition, and sense of place you get with Old World wines.
What is your pet hate when it comes to wine service in other restaurants?
I really dislike when service feels unnatural or overly scripted. When I dine out, I want to connect with the person serving me - especially when it comes to wine. If we can be genuine with our guests, the chances are much higher that they’ll connect with the wine too.
Who is your favourite producer right now?
In addition to the Georgian producers I mentioned, I’m also a big fan of Gut Oggau in Austria, run by Eduard Tscheppe and his wife Stephanie. It’s a certified biodynamic estate, and what I find really special is that each wine comes from a single plot, so you get these incredibly clear expressions of different terroirs. Every wine feels like it has its own identity and personality.
As an assistant general manager, what question do you most get asked by customers?
“Could you help us find a wine? I have no idea what I’m looking at…” I absolutely love that. There’s something so refreshing about the honesty and openness—it instantly creates a moment of trust. It also feels really special, because it means we’ve created a wine list that makes people pause and think, “Wait, I don’t recognise any of this…” - and instead of being put off, they’re excited to be guided through it.