Coal Cellar + Grill is inviting all meat and wine lovers to feast on the rare Winter Food and Wine Series menu. Running across three months, there is a range of delicious options on show. Kicking off on 1 June with Pork & Pinot, then followed through July with Beef & Barossa, finishing up in August showcasing Ribs & Rockford, there is something for everyone!
Coal Cellar + Grill, less than two years old, has quickly become one of the states finest grill restaurants with its impressive a la carte menu. The Winter Food and Wine Series is an extension of this, showcasing a different meat and wine theme each month.
Mark Dixon, who has run the hotel’s butchery department for 19 years has enjoyed sourcing some very rare cuts for this series, including the 9+ marble score Wagyu fillet. For the meat lovers, this is an exclusive opportunity to try this quality cut which will only be available in the month of July.
Executive Chef, Daniel Fleming said “We are excited about launching this menu series and introducing our diners to a range of cooking techniques from grilling – what we are known for – to techniques synonymous with winter cooking such as slow-braising to less mainstream methods such as dry ageing”.
Just as important to the series is the wine flights, which have been selected from Coal Cellar + Grill’s impressive list of 500 wines. The labels include; Henschke, Kooyong Estate, Felton Road, Torbreck, Fox Gordon and Penfolds. In August the menu will exclusively showcase a wine flight from Barossa Valley’s Rockford; Moppa Springs, Rod & Spur and Basket Press – not to be missed!
Head to through to Coal Cellar + Grill here to see the whole menu.
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