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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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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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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.
Fortified wines can be made in either a sweet or a dry style. The middle-ground of medium-sweet or medium-dry is covered in almost literally all of the fortified wine categories (note: they do vary from one producer to the next); for now, we temporarily categorise our fortified wines under sweet but if any of our fortified wines lean towards the dry style, we’d be sure to place a footnote!
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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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SIRLOIN
If you ask for a sirloin in a restaurant you will get striploin. The striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. There are two striploins and they sit just above the tenderloin where the eye fillet is cut. The sirloin roast is tender and succulent, it can be further cut into steaks. The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin.
Shop nowCHUCK
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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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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The rib contains part of the short ribs, the prime riband rib eye steaks.
Shop nowTenderloin
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).
Shop nowSirlion
If you ask for a sirloin in a restaurant you will get striploin. The striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. There are two striploins and they sit just above the tenderloin where the eye fillet is cut. The sirloin roast is tender and succulent, it can be further cut into steaks. The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin.
Shop nowRump
The rump contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking.
Shop nowBrisket
Brisket, primarily used for barbecue, corned beef or pastrami.
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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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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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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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Artisanal Cheese
These are cheese that are produced by hand using the traditional craftsmanship of skilled cheesemakers. As such, these cheeses are often more complex in taste and variety.
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Penicillium roqueforti is a type of mould that produces the characteristic blue veins in blue cheeses. While the smell of these cheeses is caused by both the mould and the types of bacteria encouraged to grow on the cheese.
Shop nowSoft Cheese
Soft cheese can be made from cow, goat, or sheep’s milk and come from all over the globe. Categorised by a tangy creaminess that one can’t possibly find in other types of cheeses, soft cheese and their creamy texture that are often smeared on crackers and well-loved at cocktail parties usually don’t get enough credit for its deliciousness!
Shop nowSemi-Hard Cheese
Semi-hard cheeses hold the perfect balance of moisture and aridity. They provide a firm, slightly springy texture with a delicate blend of savoury and tangy flavours.
Shop nowGourmet
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.
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!