The story behind Bar Heather blends a passion for natural and organic viticulture with innovative cuisine, in a notable atmosphere.
Not just a place to grab a drink, Bar Heather is considered a destination where wine lovers and food enthusiasts are immersed in this highly seasoned experience.
Creators of Lo-Fi Wines and Luna Wine Store, James Audas and Tom Sheer have found themselves facing many ventures together, tracing back to the early 2010s.
“We weave a web”, says Tom, “there are always lots of little things happening”.
Starting Lo-Fi Wines, a wine importing venture they considered as a “main distraction” in their lives for many years, left them completely enamoured with natural wines and organic viticulture, and they still share the same love for it now.
After recognising a growing interest in natural wines around the Byron Bay area, they opened Luna Wine Store with partner Russ Berry, just across the street from where Bar Heather is now established. Still feeling as if there was an element missing – the ability to pour these wines in a setting that reflected the very essence of their vision; the concept for Bar Heather was born.
Overcoming Challenges and Creating a Unique Experience
Reflecting on the path that has led the owners to this point, Tom is candid about the trials they faced along the way. One of the most significant challenges was their venture producing their very own wine, Das Juice. Tom admits, “the vain attempt to make wine, in my view, went horribly in the first year, or two, or three”. But now, as with any endeavour, persistence paid off and is something that he is very proud of.
When asked what sets Bar Heather apart from the rest, Tom answered, “I would like to think it’s almost hard to define. It’s all the elements of the bar tessellating together, coming together in the moment to offer great atmosphere, great service, great food and great wine.” As he succinctly puts it, “Bar Heather isn’t just about a single thing, the focus for us, when we thought about opening this place, was to create a space where all things could seamlessly align and offer something truly special to our guests.”
Stepping Inside Bar Heather
The idea behind Bar Heather was simple but ambitious, to create a space where people could truly experience and enjoy natural wines, paired with exceptional food, in an atmosphere that felt unique and inviting.
A drawn curtain, quietly signalling the shift from the everyday to something more refined. Stepping through, guests are met with a subtle “ta-da” moment, a theatrical reveal into a thoughtfully curated space designed for escape and indulgence. Here, impeccable service, exceptional food and extraordinary wine come together to create an experience that feels both elevated and effortlessly inviting.
A collaboration with Head Chef, Ollie Wong, quickly reveals that the restaurant’s culinary offering could rival the excellence of the wines. With a focus on local, seasonal ingredients, the dishes at Bar Heather are designed to complement and enhance the wine list, creating a seamless experience even for those with the most discerning palates. It isn’t just about the food or wine, it’s about the synergy that runs between them that defines Bar Heather’s character.
In Conversation with Nina, Head Sommelier
Nina Häkkinen has a deep connection to the world of wine, shaped by years of experience in the restaurant industry.
“I’d been working in restaurants for a while, mostly in management in some really amazing restaurants,” she says. Over time, Nina’s exposure to exceptional wines sparked curiosity about what made them so special. “When you serve these incredible wines and get to taste them, they become inspirational. You start thinking,’I want to try that wine next.’”
That curiosity grew into a desire to really understand wine on a deeper level, which led her to study it more seriously. “I wasn’t necessarily thinking about making a career out of it first,” Nina reflects. “I just wanted to appreciate wines more, since I had so much access to them.”
As Nina continued learning, her appreciation only grew stronger. “The more you know, the more you want to know”, she says, drawing a comparison to how people’s taste in music evolves over time. “Throughout your life you will have favourite bands and they won’t be the same throughout your whole life, I think grape varieties are much like that,” She mentions, she is currently into a Loire Valley Chenin Blanc, but has definitely gone through phases with Rieslings, French Chardonnays and so many other varietals.
For Nina, it’s not just about tasting wine, but understanding the balance and complexity behind it. “You’re looking for a balance of flavour… and you’re looking for an intensity of flavour. You might be looking for flavours that reflect the place that it’s grown,” she says. “And then there’s the length on the finish, how long do these beautiful flavours stay in your mouth for?”
From a 2015 Puligny-Montrachet Chardonnay, which she describes as “one of the most delicious wines I have had in a long time,” to a sparkling wine from Francia Corta in Lombardy, Italy; each wine has its own story. This knowledge directly influences the wine at Bar Heather, where she curates a list that reflects both her personal taste and what she believes the guests will enjoy.
Whether it’s a riesling from Rheinhessen, Germany, a Chenin Blanc from the Loire Valley, or an Austrian Syrah, Nina ensures the wines curated at Bar Heather are not only high in quality but also approachable and unique.
About Bar Heather
Bar Heather is a natural wine bar in Byron Bay, created by James Audas and Tom Sheer, founders of Lo-Fi Wines and Luna Wine Store, with longtime collaborator Russ Berry.
Born from a desire to pour the wines they love in a space that reflects their ethos, Bar Heather offers a rotating seasonal menu and a thoughtfully curated wine list focused on organic, minimal-intervention producers. It’s a relaxed yet refined venue where food, wine, and community come together in a celebration of simplicity and good taste.
