On Wednesday, 21 August, TarraWarra Estate ’s celebrated Head Chef Mark Ebbels is teaming up with Neptune ’s newly appointed Head Chef Hayden McMillan
This one-time-only collaboration will see guests flock to the Windsor local for an exploration of premium food and wine, spotlighting the Yarra Valley region.
While there’s more than 50 kilometres separating the chefs, a shared commitment to sustainability, strong connection to produce, along with a mutual passion for elevating the simple to the sublime, will see the talented chefs unite in the kitchen.
As winter transitions into spring, TarraWarra’s garden is abundant with root vegetables, with estate-grown celeriac and beetroot sure to make an appearance on the menu. Taking guests on a journey from soil to sea, Ebbels will highlight the estate’s home-grown produce, curating two plant-based courses amongst two seafood-driven dishes by McMillan.
Dessert will be a combined effort, showcasing the culinary finesse and expertise Ebbels and McMillan have acquired throughout their impressive careers, spanning some of the world’s best kitchens across New Zealand, London, Singapore and Australia.
TarraWarra Estate’s resident Winemaker and General Manager Clare Halloran will also join the celebrated chefs at Neptune, matching premium pours from the internationally renowned winery throughout the evening.
McMillan arrived at Neptune last month following stints at some of Auckland's top restaurants (Merediths, The French Café, Huka Lodge, TriBeCa) and more recently the opening of his own Brunswick bistro, Etta. Prior to joining TarraWarra Estate as Head Chef in 2018, Ebbels’ career highlights include his time at the acclaimed Bacchanalia in Singapore, as well as running the experimental kitchen at the United Kingdom’s famed The Fat Duck.
Date: Wednesday, 21 August
Offering: $120, includes five courses alongside matched TarraWarra Estate wine
Bookings: Bookings are essential, purchase tickets via . Call 03 9533 2827 for more details.