Join us at Church St Enoteca in Richmond, on Wednesday 1 August 2012.
The Church St Enoteca Executive Chef, Sebastian McQuarrie (ex Donovans), has created a menu to complement Toolangi wines. Starting with white bean and Jerusalem artichoke soup with Truffle oil, then moving on to roasted suckling Pig with wintery vegetables and a whole dry aged Beef rib roast. Four courses and wine for $95 per person.
All of this perfectly matched with Toolangi Wines. You'll have an opportunity to taste the renowned 2007 Reserve Chardonnay or compare two vintages of the Toolangi Reserve Shiraz.
Church St Enoteca offers a relaxed atmosphere for what should be a very enjoyable evening.
Please contact Claire or Carolyn at Church St Enoteca on 03 9428 7898.