wine-marinated bocconcini or a light paté served with a wine & citrus dressed salad or herb chiffonnade.

of celeriac, parsnip or roasted squash.

Meats may be slow cooked, sous vide or wine-braised. Roasted vegetables and Shiraz potatoes or “Shingleback wine dough nuts”

Seasonal, locally sourced, fish, meat, salad and vegetables are elected and will change every weekend. Chef Horst will talk you through the menu and philosophy of wine-dining. Recipes will be provided to take home at the end of the meal. Example menu items below: To start: Poached seafood, carpaccio, wine-marinated bocconcini or a light pate served with a wine & citrus dressed salad or herb chiffonade. Entree: Griled or pan roasted snapper, barramundi or kinfish. Wine reduction coulis of celeriac, parsnip or roasted squash. Wine-steamed vegetables and basil pasta or wine-pilaff or fleurons. Main: Lamb back straps or beef fillet, pork in pancetta or aromatised chicken, venison or duck. Meats may be slow cooked, sous vide or wine-braised. Roasted vegetable and Shiraz potatoes or " Shingleback wine dough nuts" Dessert: Red wine and dark chocolate mousse, or Noble Semillon & white almost mousse. Shiraz Semfreddo, fortified truffles, wine sabayon or ganache