Saké Restaurant & Bar welcomes Spring…

Saké Restaurant & Bar is celebrating the arrival of spring and the stunning sakura, or cherry blossom, with an exclusive Champagne dinner and special cocktails available throughout September.


Saké The Rocks in Sydney, Saké Eagle Street Pier in Brisbane and Saké Hamer Hall in Melbourne are also ushering in spring with stunning floral displays in each bar in a breathtaking ode to the sakura.

Guests can enjoy cherry blossom soirées beneath canopies of pink petals and choose from five cocktails inspired by these fabled Japanese flowers. Cherry Blossom cocktails are also available at Saké Double Bay and Saké Flinders Lane.

  • In Bloom ($22) blends sakura-infused Roku gin, lychee liqueur, lime juice, lychees, cherry and sakura flower syrup
  • Signature Cherry ($23) is a decadent combination of vodka, Sakura Vermouth and cherry shrub
  • Japanese Cobbler ($21) combines Shiso Umeshu, Ketel One Citroen, sakura syrup, yuzu juice and cherry blossom water
  • Blushing Blossom ($22) mixes whisky, Heering Cherry Liqueur, Choya Uji Green Tea Umeshu, honey water, yuzu juice, passionfruit and egg white
  • Red Kuchibiru ($22) combines shochu kome with cherry shrub and glühweinmix

Cherry Blossom Champagne dinners ($290pp) will be held at Saké Eagle Street Pier (Tuesday, 11 September), Saké Hamer Hall (Wednesday, 12 September) and Saké The Rocks (Tuesday, 18 September) from 6.30pm. The menu is a collaboration of Saké’s Head Chefs who each contributed a dish to the exquisite six-course menu.


On Arrival
NV Moët & Chandon Rosé Impérial

Snow Crab Sunomono
Vinegared Okinawan Mozuku Seaweed, Cucumber and Caviar
NV Veuve Clicquot Rosé

Garfish Sashimi – Shiso Ume White Soy
Seared Scampi – Nikiri Soy, Chives, Tobiko, Shaved Foie Gras
Uni Ikura – Nori Crisp, Kizami Wasabi Sea Salt
NV Ruinart Rosé

Truffle Cheese Pork Mille-Feuille Katsu
Balsamic Sauce, Watercress, Red Onion, Baby Shiso
2009 Moët & Chandon Grand Vintage Rosé

Steamed King Salmon
Salmon Roe, Potato and Cabbage
2008 Veuve Clicquot Vintage Rosé

Duck Breast
Blueberry and Beetroot Purée, Seasonal Greens with Plum Vinaigrette and Duck Jus
2005 Dom Perignon Rosé

Sakura Tarte
Sakura Infused Apple and Shiso Ice Cream

Saké The Rocks Head Chef Chi Ung Kim created the King Salmon dish, which he describes as: “a traditional, simple Japanese dish that balances the slightly smoky and fattiness of the fish with the savouriness of a dashi, soy, vinegar-based sauce.”

Saké Hamer Hall Head Chef Shimpei Hatanaka created the sashimi course, which he says heroes diverse, seasonal and locally-caught seafood. “I usually use tuna, salmon and kingfish for sashimi, but I wanted to use something different,” Shimpei says. “Garfish is a winter fish but I’ve noticed we have good garfish from Melbourne and Sydney during spring as well. Sea urchin is good, too. We’ll source them from Tasmania or Victoria.”


**Information and Images Courtesy of Rockpool Dining Group/Rachel Lebihan

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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The Albion Hotel in South Melbourne was the setting for the recent launch of the highly touted Grey Goose Vodka.

Grey Goose Vodka is crafted from single-origin French ingredients, ‘traceable from field to bottle for a naturally rich and full-bodied taste’.

The mix of a glam young crowd, including a bunch of celebrities, ensured there was plenty of action, with photographer Sam Tabone, there to capture the memories!


The Albion Hotel

Address146 Evans St, Port Melbourne VIC 3207

Phone(03) 9646 1991


**Photos by Sam Tabone / provided courtesy of Helen Reizer HRPR

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Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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Additional Pics from the Launch of Grey Goose Vodka at The Albion…

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Packed by Peter Rowland Launch Party – July 2018

Words by Keti Kezunovic

Photos Courtesy of Andrew Lee – Additional Images Supplied by Peter Rowland/Helen Reizer HRPR


Proving true to their very modern company tagline of #peterlikestoparty, the event started off with plenty of champagne and lively conversation!


The idea behind ‘Packed by Peter Rowland’ is to provide a flexible catering solution for modern entertainers.

The catering comes presented in neat little white boxes so there is no need to transfer to platters – they are ready to serve – perfect for those short on time!


The thoughtfully curated collection presented at the launch event included individual serves of favourites such as bircher muesli, Caesar salad and sweet decadent desserts such as chocolate-lined lemon tart and brownie platters.

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The must try of the bunch are the chicken sandwich triangles which have been a hit for the business since its conception 56 years ago.


Group Executive Head Chef, Matthew Haigh, describes this new venture as ‘a natural extension of the business’s mantra of being ‘innovative, cutting edge and remaining on the front foot, I envisage marrying quality seasonal produce, key ingredients and our collective expertise with technique to maximise flavours. We want our food to create lingering memories,’ he adds.

Group Executive Head Chef: Matthew Haigh
Group Executive Head Chef: Matthew Haigh


And that they did…I picked up the gift bag on the way out, filled with goodies and a ‘lil’ bit more of that decadent dessert!

Image 3

*Keti was a guest of Helen Reizer HRPR

(co-owner @29_thapartment / @pawnandco / @storyvillemelbourne )

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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Additional Pics from ‘Packed by Peter Rowland’ Launch Party…

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Meet the Makers of Pure South: a special event at Pure South Dining on 7 September, hosted by Josef Chromy Wines and two of Tasmania’s most sought after ethical farmers.
Clockwise from top: Pure South Dining’s owner Philip Kennedy on Mount Gnomon Farm; Nichols Ethical Free-Range Poultry; a Wessex Saddleback pig on Mount Gnomon Farm
Meet the Makers of Pure South: a special event at Pure South Dining
Hosted by Josef Chromy Wines and two of Tasmania’s most sought after ethical farmers

Josef Chromy Wines winemaker Jeremy Dineen, together with two of the south’s most unique ethical, free-range farmers will host an intimate dinner showcasing the best of Tasmania’s wine and food on Friday 7 September.Meet the Makers of Pure South is an exclusive event encompassing the entire Pure South Dining room upstairs, and is expected to sell out.

Attendees will meet and receive expert tasting notes directly from some of Australia’s most acclaimed farmer/producers and winemakers. Pioneer farmers Rob Nichols (Nichols Ethical Free-Range Poultry) and Guy Robertson (Mount Gnomon Farm) will tell the story of their exceptional and much coveted produce.

“Rob Nichols is a farmer who is an inspiration to other farmers, such is the strength of his ethical farming practices. His portable chicken coops and rotating free-range pastures is not only more sustainable, but also produces a superior flavour. His chicken is some of the best you’ll find in the world,” says Pure South Dining’s owner Philip Kennedy, who has been flying in Nichols Chicken directly to Pure South Dining since 2009.

Guy Robertson is a fifth-generation Tasmanian farmer who set out to dedicate a farm to reviving heritage breeds in modern farming; and now his free-range Wessex Saddleback pork is in high demand by some of Australia’s best chefs. In 2010, Pure South Dining was his first restaurant customer and first customer on the mainland. Oysters flown directly from St Helens and Bass Strait scallops from Stanley will also feature on the five-course dinner menu.

Matching this outstanding produce with eight of Josef Chromy’s award-winning wines, selected by the winemaker himself, makes it a culinary event for the most discerning calendars. Josef Chromy was instrumental in the development of Tasmania’s wine industry, while his state-of-the-art winery was recently awarded the Australian Good Food Guide Chef Hat. Wine Selector Magazine’s Paul Diamond, will also host the event, adding his encyclopaedic knowledge of Australian cool-climate wines.


Since 2003, Pure South’s owners have developed relationships with Tasmania’s farmers, fishermen and artisan producers to capture the finest ingredients from the world’s purest seas, soil and air.
From King Island beef to artisan fishermen, dairies and remote, small producers, Michelin star executive chef David Hall and his team are spoilt for choice when it comes to fresh inspiration, plating up stunning dishes the whole year through.


Date: Friday 7 September at 6:30pm

Address: Pure South Dining,  Southgate Melbourne, 3 Southgate Ave, Southbank, 3006.

Bookings: $155pp for 5 courses matched to 8 premium wines. Book now via email or phone +61 3 9699 4600.

Pure South Website
Pure South Dining
Pure South Dining


**Information and Images Courtesy of Pure South Dining/Fuller PR

Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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East Malvern Food & Wine Festival Back for 3rd year!

The 3rd annual East Malvern Food & Wine Festival will return to East Malvern’s picturesque Central Park, boasting a vast range of exquisite wineries from all across Victoria on Sunday 18 November 2018, from 10:30am to 5:30pm.

Last year saw over 3,000 + Melbourne food and wine lovers flock to East Malvern, to enjoy over 100 wines, craft beers, and ciders, as well as a curated selection of local and regional culinary exhibitors.



Featuring more than 20 Victorian wine regions including Bendigo, Heathcote, Pyrenees, Yarra Valley, Rutherglen and Sutton Range the festival will also host a craft beer and cider producer alley featuring Coldstream Brewery, Yulli’s Brew and Bad Shepherd Brewing Co.


For the cocktail enthusiasts, unique distillers Mr Blacks and Four Pillars will be available along with refreshing Aperol Spritz partnered with a delicious central-European inspired antipasto tasting menu by Riserva Wine Store. Bar. Dining head chef Andrew Marasco at the Central Park Aperol Spritz outdoor chill lounge area and bar.



That’s not all, satisfy your hunger with a feast from local Melbourne favourite food trucks, local favourite restaurants and pop-up restaurant stalls like Richmond Oysters & Seafood Tapas, Nepal Dining, Assaggi Italani and more.

Peter Norman OAM, Chairman of Presenting Sponsor East Malvern Community Bank Branch of the Bendigo Bank said, “The focus of Community Banks is to enhance and support the local Community. Sponsorship of the Festival is an example of our focus in action.”

With some of the best Victorian produce on offer at the festival, don’t forget to bring your shopping basket to stock up on some locally produced cheeses, gourmet condiments, bespoke Christmas puddings and other festive season fare from artisanal producers such as Canning Free Range Butchery, Goldfields Farmhouse Cheese, Cider Tonic, Red Rock Olives, In2Tea, Boondero Walnuts, and many more.



We haven’t forgotten the kids either, with a full day of family and children’s entertainment planned, including live music performances on the main stage and magician master classes presented by the local Magic School of Confidence. There will be fun for the whole family, even something for the fur kids, treat them to some gourmet doggie morsels from the Canine Wellness Truck.



Delicious award winning ice cream by Timboon Fine Ice Cream, celebrating Victorian producers in the heart of East Malvern.

So come on down and enjoy a unique and intimate experience, meet the passionate winemakers and brewers, and learn about, taste and take home their premium award-winning wines and ales!


This is a free public event. All ages welcome in the picturesque Central Park. Wine tasting glasses and ticket packages are available starting at $20.

When: Sunday 18 November 2018, 10:30am – 5:30pm
What: East Malvern Wine and Food Festival
Where: Central Park, Corner of Wattle Tree and Burke Roads, East Malvern
More information:


Social Media:

The 3rd annual East Malvern Food and Wine Festival 2018 is proudly brought to you by the Festival Producer Margot Natoli with the support of our Presenting Partner the East Malvern Community Bank Branch Bendigo Bank together with sponsorship partners, Volvo Cars South Yarra, Aperol Spritz together with the in-kind support of the Glenferrie Road Malvern Business Association, the Stonnington Leader and the City of Stonnington.

**Information and Images Courtesy of East Malvern Food and Wine Festival/Supplied by Cardinal Spin PR – Matt Fraser


Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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Bavarian restaurants to donate all profits on one day to drought-stricken farmers

Rockpool Dining Group’s Bavarian restaurants are digging deep to assist drought-affected farmers and will donate all profits from 16 venues in New South Wales and Queensland on Sunday, 26 August to support drought relief.


The Bavarian and The Bavarian Beerhaüs restaurants in the drought-affected states of NSW and Qld will host Raise A Fork For Our Farmers drought relief fundraisers on the last Sunday in August. All profits made from the day’s trade will be donated to Aussie Helpers, which supports Australian farming families in need of assistance.

The Raise A Fork For Our Farmers campaign is part of an broader commitment by Rockpool Dining Group to support farmers struggling to cope with devastating drought conditions, with more fundraising to follow.

Australian farmers are at the frontline of record dry conditions that have plunged the entire state of NSW and over 50 percent of Queensland into drought. Rockpool Dining Group’s affinity with and reliance on farmers and local producers underscores its commitment to the cause.


Raise A Fork For Our Farmers drought relief fundraisers will be held at the following locations:

New South Wales

  • The Bavarian Beerhaüs: York Street, Sydney
  • The Bavarian: Bondi Beach, Castle Hill, Chatswood, Entertainment Quarter, Manly, Miranda, Parramatta, Penrith, Rouse Hill and World Square


  • The Bavarian Beerhaüs: Bowen Hills, Brisbane
  • The Bavarian: Broadbeach, Chermside, Eagle Street Pier and Toowoomba


Diners are encouraged to bring friends and families along to a participating restaurant for lunch, dinner or simply a drink on Sunday, 26 August, safe in the knowledge that their custom will help farmers in need.


Rockpool Dining Group Chief Executive Officer Thomas Pash said Rockpool owed much to the farming community and the Raise A Fork For Our Farmers campaign was the Group’s first step in drought assistance.”

“Agriculture is the backbone of Australia and the hospitality industry,” Mr Pash said. “Farmers are our producers, suppliers, friends and peers and we want to support them and give back to our rural communities in a substantial and meaningful way.”

Rockpool Dining Group Culinary Director Neil Perry said: “We hope to see full community support for this great initiative at each of the Bavarian restaurants on Sunday, 26 August so we can make a significant contribution to the nation’s drought relief effort.”

Make online bookings here or call 02 9259 5600.



Connie Lambeth

The Australia Times News

Editor GOURMET – Food/Wine/Events

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The 18th August: just your average Saturday. Not this time.  This is the day that we celebrate the glorious beverage of Pinot Noir!
Edenvale alcohol removed wine is here to help you enjoy a few glasses of Pinot Noir without any of the side effects. Forget waking up with a hangover or a collection of regretful text messages on Sunday morning!
Edenvale’s Premium Reserve Pinot Noir is a delicious mix of perfectly ripe sweet cherry and mulberry fruit with hints of earthy and savoury tones. This delicate yet divine blend is created with the best South Eastern Australian wine grapes and contains zero standard drinks. How good it that?
Pinot Noir Day is not to be celebrated alone, invite some friends around and enjoy each other’s company with a bottle of Pinot Noir and a cheese platter. We have the perfect recipe to add to your plate – wine-soaked berries with baked brie. This addition is guaranteed to be a hit and will bring some warmth to these chilly nights.

Wine-soaked Berries with Baked Brie


½ cup Strawberries

¼ cup Blackberries

¼ cup Raspberries

2 tspn Brown Sugar

Edenvale Pinot Noir

1 Brie cheese wheel

1 stick French bread


  1. Combine the Pinot Noir, berries and brown sugar in a small saucepan, using enough wine to just cover the berries.
  2. Bring to the boil for 15 minutes or until the wine has thickened, stirring occasionally. Take off heat and cool down for 30 minutes.
  3. Preheat oven to 170 degrees. Slice French bread and place in oven for approximately 20 minutes or until golden-brown.
  4. While your bread is baking, take the Brie cheese wheel out of its packaging and place in oven for 10 minutes or until it has melted in the middle.
  5. When Brie has melted, place on a cheese board and scoop the berries on top. Surround the cheese with French bread and enjoy!

**Recipe and Image Courtesy of Edenvale/Supplied by Evil Twin PR




Offering sophisticated alternatives for those who enjoy wine without the side effects, Edenvale is excited to announce the launch of their Premium Reserve range. Crafted from carefully selected, premium quality fruit sourced from the fine wine regions of South Australian, Edenvale’s Premium Reserve range delivers the ultimate wine experience for all wine lovers – without the effects of alcohol.

Through meticulous production processes, the Premium Reserve range maintains all the flavour, characteristics and varietal integrity of traditional blends, and includes a Sparkling Shiraz, Sparkling Blanc De Blanc, and a classic Pinot Noir. Unlike many other alcohol removed alternatives in the market, Edenvale wines are actually wines, made from varietal wine grapes, using traditional wine-making methods. In creating their premium range, Edenvale removes the alcohol at the final stage of the wine-making process, leaving behind the true characteristics of each wine.

With roughly half the calories of standard wine, you’ll not only wake up without the hangover, but you’ll also be able to have a great night out, drinking premium wines, but without ruining your diet, or the morning after.

Premium Reserve Sparkling Shiraz

Classically Australian, the Premium Reserve Sparkling Shiraz has a tantalising blackberry and currant fruit aromas. Hints of oak and smoky, exotic spices are complemented by a palate that is round and full. The sparkling bead combines with rich dark fruit flavours and chocolate notes, making for a luscious indulgence. Persistent rich, spicy flavours, yet finishing crisp and clean. Enjoy with roast meats, spicy dishes and any number of cheese styles.

Premium Reserve Sparkling Blanc De Blanc

Predominantly Chardonnay-based, delicious white peach fruit flavours come through with notes of citrus, apricot, apple and complex oak. The Premium Reserve Sparkling Blanc de Blanc has a beautiful, clean, fresh palate with good length and wonderful balance. Enjoy with a variety of foods, especially oysters, smoked salmon, creamy cheeses and canapés.

Premium Reserve Pinot Noir

The “flagship” of Edenvale’s Reserve range, the Pinot Noir has attractive ripe red and dark fruit characters, hints of earthiness and savoury complexity. The palate has fine interwoven tannins with perfectly ripe sweet cherry and mulberry fruit flavours, delicate and yet intense in the mouth. Clean and rounded with a delightful juicy finish. Enjoy with a wide variety of foods, especially duck, seared salmon or tuna, roast white meats and goats cheese.

Offering a sophisticated alcohol removed alternative for those who still wish to sip on an adult beverage, Edenvale’s range of wines are also perfect for anyone who still want to enjoy the social aspect of having a drink – without having a drink.

Edenvale’s Premium Reserve range is available now.

RRP:         $14.99 per 750ml bottle


**Information and Images Courtesy of Edenvale/Evil Twin PR


Edenvale is Australia’s leading alcohol removed wine brand. Experts in the field of alcohol reduction and removal, Edenvale is an Australian owned company dedicated to developing and delivering healthy lifestyle beverages to consumers worldwide, and is committed to ongoing research to ensure continual product improvement and nutritional enhancement. Proudly made from only the best selected South Eastern Australian wine grapes, Edenvale premium alcohol removed wines contain less than half the calories of standard wine and are rich in antioxidants. Innovative alcohol extraction technology is used to delicately remove the alcohol, preserving varietal integrity. The International Standard for a non-intoxicating beverage is less than 0.5% Alc/Vol. Edenvale alcohol removed wines contain approximately 0.2 – 0.3% Alc/Vol, which is well below the International Standard, and a level similar to that found in natural fruit juices. Other wines in the Edenvale range include Sparkling Rose, Sauvignon Blanc, Rose and Riesling.


Following on from the success of the Pastuso and Atlas Dining collaboration in March, another special dinner is now planned at Pastuso on Tuesday 11 September, highlighting fresh and sustainable seafood with Peruvian flair.

Pastuso’s executive chef and co-owner Alejandro Saravia and Atlas Dining’s head chef and co-owner Charlie Carrington will come together for a one-off event showcasing a Passion for the Pacific – Peru and Australia.

Guests can expect a sustainable seafood six-course degustation with dishes created by both acclaimed chefs, using Red Coral Seafood, Spencer Gulf Hiramasa Kingfish and Ora King Salmon.

Saravia said: “Supporting local businesses and the sustainable seafood industry is important to us, and our customers. During this special evening, some of the best seafood in the country will be showcased through Peruvian cooking techniques, with fresh ceviche and other seafood dishes.”


This event will elevate the ethos of sourcing ethical and local produce. Ora King Salmon is a New Zealand-based supplier which prides itself on sustainable practises which works closely with local council, government and stakeholders to develop Best Practise Guidelines for salmon farming. Spencer Gulf Hiramasa Kingfish is based in South Australia, at one of the cleanest bodies of water in Australia and holds ‘Friend of the Sea’ certification. Red Coral Seafood is a local family-owned business who ethically source their seafood, providing produce to some of the best restaurants in Melbourne.

Carrington has recently returned from a trip to Peru and is excited to create a special menu in the Pastuso kitchen: “I had a very inspiring trip to Peru and look forward to highlighting this at the event,” says Carrington.

Guests can choose to match their six-courses with wines from the Gippsland region, including xxx.

Passion for the Pacific – Peru and Australia


Tuesday 11 September, 6.30pm

$115 for 6 courses, $155 for 6 course plus matched wines

Pastuso, 19 AC/DC Lane, Melbourne, 03 9662 4556

**Information and Images Courtesy of Pastuso/Zilla and Brook – Deveta Patel

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To celebrate their 20-year anniversary, Prahran institution David’s will be hosting a two-part series, kicking off with a birthday party on Wednesday 12th September, and a retrospective degustation on Wednesday 17 October which also previews the next menu direction.

PART ONE: 100kg of Seafood. 100 Bottles of Wine. 100 people.

Celebrate two thriving decades of Shanghainese hospitality with 100kg of wok-fired seafood washed back with 100 bottles of Yering Station wine. The seafood will be flavoured to perfection in their juices and David’s in-house XO sauce, then laid atop a leaf-lined dining table for guests to pull up their sleeves and enjoy communally.

Paying homage to Zhou’s hometown of Zhouzhuang, the party will feature Spring Bay musselsand pipis, Queensland King prawns, soft-shell crab, Pacific Oysters and Moreton Bay bugs,served in a stand-up feast like no other.

Much like the Shanghai riverbends that influence the restaurant’s rustic house interior, drinks will be flowing and served until the last drop is gone. To keep guests on their feet, live music will also be mixed by DJ TeePee all night long.

The event will bring together seafood-lovers, familiar-faced locals and customers past and present. Party-goers can expect drinks in arm’s reach for that obligatory ‘cheers’ in honour of the 20-year milestone.

Help celebrate the occasion as David’s continues to put tradition on the table. Capacity for the stand-up event is 100 people.


Image: Wok-fired soft-shell crab spiced to perfection

PART TWO: Two Decades of Decadence

A special degustation on Wednesday 17th September will honour famous past and present dishes to reflect the restaurant’s new era of dining. Lucky guests will also get to taste new dishes at the nine-course sit-down affair.

The decadent evening will bring to life long-standing family recipes passed down from owner and founder David Zhou’s mother and grandmother, cherished by Prahran locals for over 20 years.

Dishes like the 8-treasure duck wrapped in sticky rice and Long Jing green tea sautéed prawns will re-acquaint guests with reminisced classics. Also featured is the Shanghai sticky pork belly, braised for twelve hours then served with baby chat potatoes, a signature dish which has become a current menu must-have. Items making their culinary debut include a steamed sea perch fillet in a native spinach broth and a classic Chinese dish, Gu Lao Rou chicken, known for its plum and pineapple notes.

Other menu items include the original double boiled duck tonic soup with dates and wolfberries from when David’s first opened, and the Iron Buddha Beef, which is a flash-fried tea-infused beef tossed in garlic, chillies and spring onion, then served on a bed of crisped iron buddha tea leaves – a true menu staple, ordered daily and loved by locals.


Photo 1: Dish of the past: Long Jing green tea sautéed prawns

Photo 2: Current dish: Shanghai sticky pork belly with baby chat potatoes

Photo 3: New dish: Steamed sea perch fillet in a native spinach broth

Guests can enjoy hand-picked matched wines that will enhance the aromas and flavours of the night. Drops from France, Spain’s Rias Baixas, New Zealand’s Waipara region and the Barossa Valley will make the list.

Set to be an intimate dining experience, journey from Shanghai to Melbourne tasting David’s story on a plate in honour of tea-cooked cuisine, and celebrating his humble beginnings selling tea out of barrels all those years ago.

20 Years of David’s Series

PART ONE: 100kg Seafood. 100 Bottles. 100 Guests.
Wednesday 12th September, 7pm til late
$98 per person
Book here:

PART TWO: Two Decades of Decadence
Wednesday 17th October, 7pm – 9pm
Nine-course degustation
$70 per person / $105 with matched wine
Book here:

**Information and Images Courtesy of David’s/Zilla and Brook – Leigh-Anne Ramirez