Beverage trendsetter | Sommelier | Restaurateur, Banksii Vermouth Bar & Bistro | Presenter
Rebecca Lines is the woman who spots trends and then serves them in a glass. A nationally respected sommelier, her working life began in visual merchandising while studying for an architecture degree. Taking on a second job in a bar for travel money, she was bitten by the hospitality bug and it swiftly became her life’s passion.
Her front of house restaurant experience includes such revered Australian establishments as Pier, Becasse, Flying Fish and Billy Kwong – at the latter, she met her business and life partner, chef Hamish Ingham.
In 2010, Rebecca and Hamish opened their first restaurant in Sydney’s Surry Hills, Bar H, with Hamish in the kitchen and Rebecca acting as front of house manager, sommelier and restaurateur. Bar H swiftly achieved one hat in The Sydney Morning Herald Good Food Guide. In 2012, Rebecca was a finalist in the prestigious Electrolux Appetite for Excellence Young Restaurateur of the Year awards.
Together with Hamish, she took on a consultancy in 2013 with the Sydney Four Seasons Hotel, creating the indigenous-focused The Woods restaurant and bar.
Rebecca and Hamish rose to a new challenge in late 2016, opening Banksii in the Barangaroo food precinct. The 200-seat restaurant is Australia’s first vermouth-focussed venue. She was a finalist in the Gault Millau 2017 Sommelier of the Year award.
A natural entrepreneur, successful businesswoman and dedicated mother, Rebecca is constantly broadening her professional and personal skill set. She is currently studying for her diploma in wine – the path to a Master of Wine, one of the highest standards of professional knowledge.
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