Davide Cavarzere

How long have you been at the restaurant?

I started in October 2016.

What attracted you to become a sommelier?

My passion is wine and the chance to taste as many wines as possible to understand all about the wine: the history, the region, and the passion.


Where did you do your training?

The first step was in Soave. I studied wine marketing and then I wanted to travel to London and study in one of the best schools in the world.

What would you say were the essential skills required to be a sommelier?

A good listener, helper, observer and wine guru.

What wines complement your personal favourite three course meal and why?

Champagne – I love bubbles,the amazing acidity,body and freshness help to pair well with starters, mains & cheese and sometimes a dessert.

What are your thoughts on the “Red wine with red meat, white wine with white meat and fish” age-old debate?

I agree with that but if required I can suggest from our list a white with red meat and a red with white meat and fish.

How does the choice of the right wines complement the different food courses served?

Is it like travel; everything must be perfect because you must have the wow factor and this is the motivation for me, to ensure our guests achieve this wow factor.

What’s the best part of your job?

Finding new wines.


And the worst?

Left alone with a broken glass washer after a big party!


What is the unusual wine that you have ever tasted and why?


It was the first time that I tasted Chateau Musar – impressive value for money and you cannot believe that it is a Bordeaux blend made in Lebanon.


What is the most money that you’ve ever seen spent on a single bottle?

Luis Roederer Cristal 2007.


How many wines do you have?

We have about 70 wines in our collection.


How often do you find that customers complain about wine being corked and – in your opinion – how often do you think that they are right?

It can happen with the wine or sometimes the customer can it get wrong too!