Wild meats + ferocious wine pairingsIncluded in this untamed taste bonanza ticket price, you’ll enjoy a three-course meal of crazy meats paired with three glasses of wine all while being served at the Chef’s Table in the private open-plan kitchen. You can peep in on Head Chef Rees Smith as he’s cooking and he’ll spell out each cut and vino match.
Wondering what’s on the wild menu? How about crocodile ceviche with an Australian Semillon/Sauvignon, grilled loin of kangaroo with Australian Cabernet Sauvignon, and rose petals tea jelly with French Sauvignon. We’re drooling already.
Chef’s Table seating. Over 18s only.