Victor Churchill Meats and Penfolds will co-host this one-night-only event for the love of Wagyu and Wine.
Celebrate Good Food Month with us as we bring together two iconic names in food and wine for an intimate evening indulging in some of Australia's finest David Blackmore Fulblood Wagyu, produced for Vic’s Premium Quality Meat matched beautifully with some of the finest drops from Penfolds such as the 2009 Penfolds Grange Shiraz from South Australia.
Learn about our in-house dry-aging process from Executive Chef, Dany Karam and the suppliers themselves, as well as a lesson in wine from a representative at Penfolds along with BLACK Bar & Grill’s Head Sommelier, Addy Lam. Set in BLACK Bar & Grill's private dining room, this one-night only event is something any foodie or wine connoisseur won't want to miss.
Wednesday, 17 October 2018 from 6:30pm.
BLACK BAR & GRILL | Level G at The Star, harbourside entrance.
The Star Club Member discounts apply.
Booking is essential with full payment taken prior to the event to confirm your seat. To book, call (02) 9777 9000.
Crispy potato, cured egg, mustard
2017 Riesling Penfolds Bin 51 Eden Valley Australia
Oxheart tomato, pickled onion, green olives
2016 Chardonnay Penfolds Bin 311 Tumbarumba Australia
Roasted, oxtail and water cress salad, crispy bread
2014 Sangiovese Penfolds Cellar Reserve South Australia
Charred onion, shiso dressing, elk
2014 Grenache Blend Penfolds Bin 138 Barossa Valley Australia
Asparagus, smoked potato, sticky shallot sauce
‘2012 Penfolds Grange South Australia
LEMON & HAZELNUT VACHERIN
NV Port Penfolds Grandfather Australia
Important information: Booking is essential with full payment taken prior to the event to confirm your seat. Seating is limited so book now on (02) 9777 9000. Offers are subject to change and availability. Please note a 1% surcharge will apply to all credit card transactions (including where you select the ‘credit' option when using a debit card). A 1.34% surcharge applies to all WeChat or AliPay transactions.