Meat | Fire | Wine

Friday, 5th April 2019

6:00 - 10:00 pm

The Cellar Kitchen Restaurant's Executive Chef, Derek Salmon invites you to join him to experience an alliance over meat, wine and fire with special guests, Saskia Beer and David Franz.   

As you look out over views of the valley, enjoy an expression of the Terroir of the Barossa through every part of the vine from the David Franz vineyards. Delight in a feast of the region cooked over flames with Saskia Beer's Game Birds, Black Pig free range Berkshire Pork and Hutton Vale Lamb, alongside seafood delicacies from friends on the Gulf and the River, all paired with some cracking wines from the David Franz collection. 

There will also be a retrospective look at back vintages as well as a peek at Dave's vision fo the future. It will be a big Barossa night, held outdoors alongside the cooking fires - but if the weather turns - we have you covered!