“Autumn is my favourite season,” says head chef Philippa Sibley, who will bring the forest floor to the Pinotta dining room. Think artichokes and chestnuts. Game, pigeon and yabbies. Figs and blackberries, foraged and turned into treats both savoury and sweet. Slow down and enjoy the last of the long afternoons.
A collaboration of season, inspiration, food and wine, and perhaps a hint of poetry.
Ticket price includes five courses from Phillipa Sibley and matched wines from winemaker Alex Byrne.