Wine and Dine with Scotchmans Hill Chief Winemaker Robin Brockett. Enjoy an intimate four course set lunch with views over the Bay, curated by our Head Chef, Hamish Hames and paired with a range of current and exclusively selected Cellar Reserve wines presented by Robin.
ENTRÉE
Chilled Seafood Plate of South Australian Pacific Oysters - Wasabi Aioli, Apple Slaw - Tasmanian Smoked Salmon, Remoulade - Tuna Kibbeh, Black Sesame Chilli
MID
Warmed Veal Salad, Celery Hearts, Grana Padano, Endive
MAIN
Confit Pork Belly, White Bean Puree, Tomato and Mango Salsa
CHEESE
Selected French Blue and Brie cheeses, Lavosh, Crackers, Muscatel Grapes
Sunday 12pm
$95pp including four course lunch and paired wines.
Booking essential - https://www.exploretock.com/scotchmanshill/
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