Join Chef in the kitchen for a heart-warming winter roast evening.
Our menu includes roast chicken salad with vino Cotto, verjuice and garlic cooked on potatoes tossed with baby English spinach, grapes, olives and artichokes. Slow roasted pork belly with fennel and honey served with farm-fresh vegetables!
Date | Wed 1 July
Time | 6.00 - 8.30pm
Cost | $129
What's included | A dining experience at the Chef’s table with a glass of wine to complement.
What to bring | enclosed shoes; your appetite!