Sunday, 17th March
Head Chef Steve Rogers at the one-hatted Midnight Starling restaurant has created a sumptuous five-course menu around some of his favourite game birds including guinea fowl, pigeon, partridge, duck and quail.
CellarHand’s very own Patrick Walsh will be matching the exquisite food with grand-cru level wines including Domaine Leroy, Domaine d’Auvenay, Domaine Jacques Prieur, G.D. Vajra, La Spinetta and Moric.
The wine Bs come courtesy of the Burgundy, Barolo, Barbaresco and the wonderful Blaufränkisch grape of Burgenland in Austria.
This hedonistic luncheon hosted by Steve and Patrick as part of the Melbourne Food & Wine Festival programme is shaping as the greatest lunch game in town.
For more details and to book, click here.