Burgundy vs Tasmania Wine Dinner
Sample five courses of fine Tasmanian produce paired with handpicked drops from both the famed French wine region and the Apple Isle.
Overview
As part of its 20th birthday celebrations, Southbank's Pure South Dining is set to host an exclusive culinary event with Burgundy producer Bouchard Père et Fils for one night only this May. Guests will be treated to a meticulously crafted five-course set menu showcasing the finest Tasmanian produce, expertly paired with 10 exceptional wines.
The evening's wine program — curated by Luke Campbell of Vinified and renowned sommelier and wine judge, and Victor Pepin, Global Director of Bouchard — will see Tasmanian chardonnay and pinot noir pitted against some of Burgundy's finest drops. Glasses will be paired with Executive Chef David Hall's five-course menu which highlights the freshest ingredients from Tasmania, King Island, and Flinders Island, including free-range Muscovy duck, St Helens oysters, deep-reef white fish, and King Island lobster.
Tickets are priced at $395, and includes a glass of champagne on arrival. Vinified members are eligible for a discounted price of $295. Be sure to book your spot now, as places are limited.
