The Tamar Valley and Orange Wine regions combine for this luxe dining experience.
5 courses from Head Chef Nick Raitt, featuring Tasmanian grass-fed beef, local wild venison and the freshest seafood selection are perfectly matched to a range of Printhie and Josef Chromy Wines.
This indulgent dinner event features some of the best sparklings from both regions, plus a few wine surprises specially selected by Chief Winemakers Drew Tuckwell (Printhie) and Ockie Myburgh (Josef Chromy). Meet the winemakers and hear the special stories behind their selected wines.
