Join us on November 21st for an evening celebrating the bounty of Ravine produce and our local farming community.
We’ll begin at 6:30 p.m. with a sparkling and garden-inspired canapé reception in the Parlour and Woodruff House patio, followed by a four-course plated dinner in our Barrel Cellar. Chef John Vetere and the culinary team will bring the season to the table through autumn vegetables, orchard fruit and thoughtful touches from the pantry and cellar.
The menu features roasted celeriac with maitake and toasted barley; butter-poached trout with lightly smoked roe; bone-in pork with preserved plum and baby turnips; and warm Riesling-poached pear with walnut amaretti and whipped honey yoghurt.
Each course will be expertly paired by Alex Harber, our Estate Sommelier, with Ravine wines.
Laura, our Estate Horticulturalist, will join us to share stories from the garden and the harvest that shaped this year’s dinner.
**A few things to know**
The menu is seasonal and may change with ingredient availability. It will be served as presented; we are unable to accommodate menu changes or substitutions. If you have a food allergy, please contact us before booking to confirm whether the dinner is suitable for you.
We’ll be taking photographs throughout the evening for Ravine’s social channels. Please let our team know on arrival if you would prefer not to be photographed.
We look forward to welcoming you to the table.
More information
Party size
1 ticket