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Welcome to

The Cellar Door

The Cellar Door was set up as a haven for gourmet food lovers, wine connoisseurs and enthusiasts alike to come together and explore the finest epicurean fare at the most affordable price. Priding ourselves as a company that provides premium products at ten cents of a dollar, we strive to continue bringing the finest parts of the world to your doorstep.

Wines & Bubbly

Red

The red-wine production process involves extraction of both flavour and colour components from the grape skin. Red wines are mainly made from dark-coloured grape varieties. Cabernet Sauvignon, Merlot and Pinot Noir are popular red wine varietals that are widely well-received across the world.

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White

Fermentation of non-coloured grape pulp (typically yellow or green) produces white wine. Some of the well-known white wine varieties are Sauvignon Blanc, Chardonnay and Riesling.

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Sweet

Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert. Moscato and Port wines are hot favourites and a crowd pleaser when it comes to sweet wines.

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Bubbly

Sparkling wines can be made in the traditional method, which is also known as “the Champagne method”, but these wines cannot be deemed nor termed as Champagne because they are not produced in the Champagne region of France. Luckily for The Cellar Door, we carry both champagnes and sparkling wines to please our customers!

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Butchery

CHUCK RIB SHORT LOIN SIRLOIN TENDERLOIN RUMP FLANK SHORT PLATE SHANK BRISKET

CHUCK

The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly.

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Rib

The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly.

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Short Loin

The rib contains part of the short ribs, the prime riband rib eye steaks.

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Tenderloin

The tenderloin, which is the most tender, can be removed as a separate sub primal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington).

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Sirlion

The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin.

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Rump

The rump contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking.

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Brisket

Brisket, primarily used for barbecue, corned beef or pastrami.

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Short Plate

The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. Remainder is usually ground as it is a tough and fatty meat.

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Flank

The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas.

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Shank

The shank (or foreshank) is used primarily for soups and stew; it is usually not served in any other way because it is actually the toughest of the cuts.

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SIRLOIN

The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin.

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Dairy

Gourmet

We source around the world for premium brands that are worthy to be served to you and your valued guests. Take a look at some of our options available! From olives to antipasto – we are sure that you will definitely find something suitable for every occasion you have in mind.

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The Cellar
Door’s How To

Here at The Cellar Door, we love to share information with our beloved customers. This is because our products are truly premium and knowledgeable customers do not scare us! We sell quality products so that our customers can lead the quality life that they want. The Cellar Door does not just sell products, we sell a lifestyle.

 Check this column out as we publish new articles every month for your reading pleasure!

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