Duck, Duck, Pinot! Saturday 29th June, 6.30pm ~SOLD OUT

A celebration of the pairing of duck and Pinot.

5-course menu from Chef Tim Austin alongside 8 amazing Pinots, hosted by Patrick Walsh from CellarHand.

Saturday 29th June, 6.30pm.

$150pp.

MENU;

Tom Kha Vet; Fragrant Thai style coconut and duck broth.

2023 Protero Pinots, Adelaide Hills, S.A.

Parfait de Foie de Canard; Creamy duck liver pate with quince pickle and melba toast.

2023 Punt Road Pinot Noir, Yarra Valley, VIC.

2023 Onannon Pinot Noir, Mornington, VIC.

Five Spice Duck and Shiitake Pithiviers; Chinese style duck and mushroom pie with ginger glaze and spinach.

2023 Stefano Lubiana ‘Primavera’ Pinot Noir, Derwent & Huon Valleys, TAS.

2023 Bindi Dixon Pinot Noir, Macedon Ranges, VIC.

Canard Fume; Duck breast lightly smoked with Earl Grey tea, served with Pommes Anna, roasted shallot and an oxymel and beetroot jus.

2022 Charteris Pinot Noir, Central Otago, NZ.

2021 Domaine Matrot Bourgogne Rouge, Burgandy, FRA.

Flannel Flower Long Paddock brie style cheese with Hawthorn Jelly.

NV Thierry Fournier Reserve Brut Rose, Pinot Meunier, Champagne, FRA.

*Please note that elements of this menu may be subject to change. Due to the nature of this particular dinner, we are unable to accommodate vegetarian or vegan diets.

Please highlight other dietary requirements at the time of booking.

Tickets to this event are non-refundable, at the discretion of The Kyneton Hotel.