CRU bar + cellar

at James St, Brisbane, 4006 Australia

Opening Hours BAR 7 days - 11am - late CELLAR Sat - Thurs - 9am - 7pm Friday - 9am - 8pm

CRU bar + cellar
James St
Brisbane , QLD 4006
Contact Phone
P: +61732522400


Located in the iconic James Street precinct, CRU bar + cellar has established a reputation as Brisbane's premiere wine bar. Offering an award winning wine list, a carefully considered cocktail menu, quality dining options and professional, courteous staff, CRU provides a relaxed atmosphere unlike any other. CRU bar + cellar stocks an outstanding and ever changing retail selection encompassing wine, beer, spirits, Riedel glassware and more. Our enthusiastic and experienced sommeliers are available from 9am until 7pm seven days a week to ensure every individual is matched to their ideal purchase. Four individual function areas provide the diversity to select from a night of casual cocktails and tapas, a sit-down fine dining experience or something in between. CRU can accommodate functions for groups of between ten and sixty. CRU bar is committed to serving all of our patrons in a friendly, responsible and professional manner with due care being shown for the well being and safety of all patrons and staff.


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3748 FB users likes CRU bar + cellar, set it to 53 position in Likes Rating for Brisbane, Queensland, Australia in Bar category

We'll be open every day for the Australia Day long weekend, 10am - late

Published on 2015-01-23 02:59:47 GMT

It's business as usual CRU bar + cellar on Friday 14th November for the G20 Public Holiday 10am - late ...see you there

Published on 2014-11-10 06:19:14 GMT

don't forget this Wednesday is the ekka public holiday. CRU bar + cellar will be open as usual, from 9am in the cellar and from 10am for brunch in the bar.

Published on 2014-08-08 06:16:52 GMT

Getting all the wines for our @tomshobbrook tasting today (2-4pm) all prepped and ready to go. These are some of the most exciting minimal interventionist wines we've seen lately, bright, fresh fruit, silky tannins, crunchy acidity and great length. As per usual, tasting is free and all are welcome😁🍷🤘🏼

Published CRU bar + cellar on 2016-06-11 02:58:38 GMT

This week's Saturday tasting (2-4pm) promises to be a bit of fun indeed. We'll be tasting through a range of wines from @tomshobbrook a producer out of the Barossa Valley who practices organics, biodynamics and minimal intervention winemaking to express both the power and purity the Barossa is able to achieve. As per usual, the tasting us free and all are welcome😁✌🏼️🍷

Published CRU bar + cellar on 2016-06-10 04:59:40 GMT

A really interesting piece here from Jancis Robinson on the new wave of 'natural wines' coming out of Australia at the moment. The list of producers Jancis has given are wines we either currently have in store or are wines we can access when released. If you'd like to source any of these wines please email us at

Published CRU bar + cellar on 2016-06-09 07:00:00 GMT

Cru Bar + Cellar

Published CRU bar + cellar on 2016-06-09 04:59:35 GMT

Last night's @craggyrange masterclass went down a treat with a brilliant lineup of top quality cool climate reds from New Zealand's Martinborough and Hawkes Bay regions. Thank you @crmattstafford for taking us and our customers through these beautiful wines. With things about to get a little chilly this weekend the Sophia Bordeaux blend could make for a perfect winter warmer🍷😊👌🏼

Published CRU bar + cellar on 2016-06-24 06:22:12 GMT

The best Chablis vineyards grow on what was a prehistoric sea. Even today one can run a hand through the limestone and clay soils and pick out fossilized shells and marine skeletons. Skeptics may scoff at the perhaps too obvious association of finding seashells in the soil and seashell aromas in the wine, while scientists have yet to agree on the precise effect of soils on the aromas and flavors of any wine. Yet, the wine expresses itself clearly with little regard for either skepticism or science.

Published CRU bar + cellar on 2016-06-24 06:00:00 GMT

For this Saturday's tasting (25th June 2-4pm) we have something very special for you all, 2014 vintage William Fevre Chablis! Not only are these wines from a highly regarded producer but they are from a vintage which is showing itself to be one of the best in many years. As per usual tasting is free and all are welcome, see you all there😄🍷

Published CRU bar + cellar on 2016-06-24 03:53:32 GMT

A little article on Chablis to get you all in the mood for this weekend's William Fevre Tasting.

Published CRU bar + cellar on 2016-06-23 07:15:00 GMT

Stuart Gregor of @fourpillarsgin dropped in on us late last week to refresh our minds on his range of gins as well as introducing us to the new Four Pillars 'Bloody Shiraz' Gin! This cooky little gin is made by macerating Yarra Valley Shiraz grapes in the gin for an extended period of time. The result is a dry and highly aromatic gin loaded with dark fruits and savoury, umami goodness, try this guy with tonic and a big wedge of orange shoved in there for good measure👌🏼🍷🍸😄

Published CRU bar + cellar on 2016-06-23 05:24:02 GMT

William Fevre Tasting - 2014 Vintage Release

Published CRU bar + cellar on 2016-06-23 04:59:38 GMT

Published CRU bar + cellar on 2016-06-20 05:57:49 GMT

For this week's Saturday tasting (2-4pm) we'll be tasting through the range of wine from Ten Minutes by Tractor on Victoria's Mornington Peninsula. This winery is has been winning acclaim for its Pinot Noirs and Chardonnays for almost two decades. This is a producer that is certainly worth looking into. As per usual, tasting is free and all are welcome😄🍷

Published CRU bar + cellar on 2016-06-17 08:10:09 GMT

Published CRU bar + cellar on 2016-06-17 07:49:35 GMT

Terroir is a wine term we bandy about pretty regularly at Cru, and in the world of wine in general. Its a term that can have several understandings, or in fact layers of understanding, and is one of the greatest gifts the French have ever given to wine.

Published CRU bar + cellar on 2016-06-17 06:30:00 GMT

Legendary winemaker Ted Lemon visited us last Friday to talk all things Pinot Noir and Burn Cottage. Ted's @burncottagevineyard in Central Otago has been producing remarkably fresh, powerful and elegant wines for some years now. So it was interesting to see his latest wine which is made using fruit from @valliwine's Gibbston vineyard. These wines share a similar vibe yet are worlds apart. That's why we've put them both on via @coravin to give everyone the chance to try these stunning wines side by side or at your own leisure.

Published CRU bar + cellar on 2016-06-17 03:36:59 GMT

Cru Bar + Cellar

Published CRU bar + cellar on 2016-06-17 00:59:34 GMT

Craggy Range Masterclass - New Release 2014 Prestige Collection

Published CRU bar + cellar on 2016-06-16 06:21:26 GMT

Published CRU bar + cellar on 2016-06-13 07:02:38 GMT

Today we tasted through a range of wines from Rippon, a beautiful biodynamic producer situated on the shores of Lake Wanaka in New Zealand's Central Otago region. This entire range has lively and extremely pretty fruit characters coupled with crunchy acidity and texture, despite their extreme purity and freshness the fruit just keeps lingering and lingering on the palate long after the juice is gone. If you'd like any of these wines come see us in store or email us at

Published CRU bar + cellar on 2016-06-08 05:18:41 GMT

Many people may be surprised to discover how common biodynamics is in the world of wine, and why not? If you think about it, there’s not really anything ‘new’ behind the theory of biodynamics. Mankind has looked to the celestial sky for guidance from the ancient Greeks and Egyptians all the way to the trusty ‘Farmer’s Almanac’ which is the bible of traditional American farming.

Published CRU bar + cellar on 2016-06-07 07:00:00 GMT

This week is #negroniweek 🙌🏼 😁👌🏼 With the massive range of gins we stock, both in the bar and in the cellar, we've got you covered when it comes to choosing the perfect gin for your tastes.

Published CRU bar + cellar on 2016-06-06 08:05:32 GMT

Published CRU bar + cellar on 2016-06-06 06:15:04 GMT

A lesser-known French grape variety has the potential to be Chinese wine's international calling card, says one local expert - but some are backing a rival...

Published CRU bar + cellar on 2016-06-04 06:17:00 GMT

Getting these Piedmontese beauties all ready for today's Italian wine tasting (2-4pm) These wines are the perfect foil to cold, rainy weather and warm, creamy pasta dishes topped with truffles...if you're so inclined...😁🇮🇹🍷

Published CRU bar + cellar on 2016-06-04 01:59:20 GMT

Tom Shobbrook has a thing for eggs. It began when he and his buddies decided to see if wine could make itself once it was put in a vessel. It made perfect sense that the vessel should be shaped like an egg. Eggs nuture many forms of new life, so why not wine? They had an idea that an egg's lack of corners would allow swirling, free-flowing energy to evolve, or in this case to ferment, into something balanced and pleasing...