Tue, 12 Sept|
The Barn On The Ridge
SPRING - A 6 Course Wine Paired Dinner
Join us at The Barn on the Ridge for SPRING, a delightful seasonal dinner showcasing quality ingredients from the South Coast and surrounds paired with Australian wines from NSW* Transport from Milton Showgrounds to and from The Barn is included in your ticket price. Tickets are $225/pp
Time & Location
12 Sept, 5:30 pm – 9:30 pm
The Barn On The Ridge, 24 Clyde Ridge Rd, Morton NSW 2538, Australia
About the event
Join us at The Barn on the Ridge for SPRING, a delightful seasonal dinner showcasing quality ingredients from the South Coast and surrounds paired with Australian wines from NSW* Transport from Milton Showgrounds to and from The Barn is included in your ticket price.
Enjoy sunset on the deck for the first course to kick things off followed by an additional 5 course tasting menu curated by Chef Julian Nikiel, with wine matches from The Wine Worship Sommelier Christiane Poulos. Julian shares his passion of food with us as the former head chef of Sydney's Kitchen by Mike, Alala's @ The Oaks and currently of Slowhand Mascot. Christiane is well-renowned in the area for her expertise as a sommelier & founder of The Wine Worship.
Seating will be at one long communal table. Seating will be allocated based on your ticket purchase. Tickets purchased together will be seated together.
Pick Up from The Milton Showground will be at 5:30pm sharp. Event will begin on the deck upon bus arrival at 5:45pm.
Vegetarian and Gluten Free dietaries can be accommodated for but must be arranged prior to the event. Due to the nature of the menu, Dairy Free and Vegan dietaries are unable to be accommodated.
Silos Estate Pinot Noir Chardonnay Sparkling
Meredith Goats Curd, Candied Eschalot, Cheddar Sable
Vinden Estate ‘Pokolbin Blanc’ Semillon Blend
Smoked Local Oyster, Creole Spices, Finger Lime
David Franz Eden Valley Riesling
Martin’s Ridge Pork Fromage de Tete, Blood Orange Marmalade,
Pickled Watermelon Rind, Tarragon, Pistachio
Gilbert Family Wines Pinot Noir and Rose
Local Early Spring Vegetables, Milton Farm Eggs,
Tasmanian Pepperberry Vinaigrette
Inkwell Shiraz Primitvo Blend and
Aristotelis Petite Syrah Riverland Blend
Martin’s Ridge Beef Cheek, Carrot Puree, Pepper Braised Shallot,
Spring Leaf Salad
Duck Fat Potatoes
David Franz ‘Redemption XO’ Tawny Port
Banana, Bread and Butter Pudding, Pecan and Chocolate Soil