Treasury 1860, together with Gemtree Wines, is hosting A Hidden Gem in Spring in their courtyard surrounded by breezy Birch trees and Parisian-like architecture, painting the perfect picture of inner city Spring.
Hosted by Gemtree winemaker, Mike Brown, and Treasury 1860 head chef, Nick Filsell, the degustation dinner will be a celebration of the organic and biodynamic, from paddock to plate, and vineyard grazed lamb to grape. You’ll get to indulge in a specially prepared five course degustation, featuring hand selected wines from Gemtree, including special vintage releases!
Gemtree Wines are located in the iconic McLaren Vale and produce wines that are certified organic, believing that organic products are not only better for personal health, but also the health and sustainability of our environment. If McLaren Vale is a little too far for you to travel for a taste of their organic wines, this degustation dinner is the perfect opportunity to try their wines matched with dishes that complement them!
And we’re talking seriously indulgent, like Tasmanian Sheep’s whey vodka cured ocean trout with a 2018 Luna de Fresa Tempranillo Rosé, followed by confit duck boudin and Barossa valley smoked pork belly, paired with 2017 Phantom Red Blend Eight. There’s another three whole dishes we haven’t told you about, but they’re just as tantalising for your tastebuds.
Tickets go for $100 per head, including the meals and wines per course. There are limited tickets available, so head on over here to secure your spot.
HAT: A Hidden Gem in Spring Degustation Dinner
WHERE: 144 King William St, Adelaide
WHEN: Thursday, 25 October—6:15pm Start
TICKETS: $100/pp Here
RELATED ARTICLES
Superstar Adelaide Chef Joins Team At Treasury 1860
More News
