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[Margaret River on Tour] Pressed and Fermented at Salted and Hung
October 12 @ 7:00 pm - 10:30 pm$138
As part of Margaret River on Tour, contemporary Australian restaurant Salted & Hung will be hosting a special 4-hands wine dinner on Friday 12 October 2018 from 7pm to 10.30pm featuring an array of wines from Margaret River.
‘Pressed and Fermented’ at Salted and Hung offers a taste of Margaret River with chefs Drew Nocente of Salted & Hung and Evan Hayter of Arimia Estate. With a common passion for sustainably farmed produce and minimal waste fare, the chefs will be collaborating on a four-course menu with snacks. The menu will showcase produce from Chef Evan’s farm in Margaret River – ethically raised pork and trout – as well as wagyu beef from Margaret River. All dishes will be paired with bold wines from Arimia Estate, Cape Grace Wines and Woody Nook Wines.
This wine dinner costs $138++. Bookings available via email at firstname.lastname@example.org or call +65 6358 3130.
[Image credit: Arimia Estate]