Macquariedale 4th March


Macquariedale Winemaker’s Dinner is Saturday 4th March kicking off at 6.45pm with canapes on the deck followed by 5 courses with matched wines & commentary from Vigneron Ross McDonald.


  • Beetroot Cured Tasmanian Salmon – With Celeriac Rémoulade
  • Sichuan Spiced Roast Pork Belly – With Sesame Soba Noodles
  • Oven Baked Gnocchi  – With Wasabi Mushy Peas & Pumpkin
  • Hunter Natural Pressed Lamb Shoulder – With Aligot, Garlic Greens & Jus
  • Orange Blossom & Thyme Brûlée – Made with Udder Farm Cream

Please advise of any dietary requirements – we welcome vegan & gluten-free requests

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