We are hosting a delectable evening all about two of our favourites, that are quite simply the perfect match. Warm up this Winter with our extraordinary Pork + Pinot dinner on Thursday June 30th.
Our Head Chef Darren Mercaldi has put together a beautiful menu of handcrafted pork creations, meticulously matched to some of the best Pinot you can find. White, red and sparkling – you will discover it all; each drop handpicked by Apples + Pears beverage manager Matthew Lamb and Sommelier Paul Bryant.
A five-course progressive dinner that showcases different cuts of pork, and how to use each in unique ways with outstanding ingredients. The wine will work in harmony with each dish, both complementing one another and enhancing their natural characteristics.
Your menu for the evening:
63° slow poached egg, jamon
2014 Forrest Pinot Gris, Marlborough New Zealand
Twice cooked pork belly, pickled cabbage, lightly smoked oyster
2013 Jermann Pinot Grigio, Friuli Italy
Pork shin, crackling, smoked yoghurt, quince
2010 Erath Estate Pinot Noir, Willamette Valley Oregon
Braised pork neck, sweet potato, beetroot
2013 Paradigm Hill L’Ami Sage, Mornington Peninsula Victoria
Chocolate mousse tart, bacon ice cream, honeycomb, maple jelly
NV Rene Geoffroy Ratafia, Champagne France
A dinner of tasty Winter comfort. Book your tickets here.