We are pleased to send you advanced notice of our final wine dinner for 2018 with Dominique Portet wines from the Yarra Valley on Tuesday December 11th from 7pm.

Ninth-generation winemaker Dominique Portet chose the cool climate of aptly named Coldstream in the Yarra Valley as home to the eponymous winery he founded in 2000.

It was the culmination of a tenacious search for grapegrowing terroir to rival that of his native Bordeaux – but also the start of a new chapter in a winemaking story that has its roots in France in the early 1700s.
Now son Ben – generation 10 – heads the winemaking team, firmly observing the central tenets of this young yet historic estate: respect for tradition, understanding of site and an open mind towards contemporary practices that shape wines that are ever more refined and delicious. Ben will be joining us on the 11th December at our Wine Dinner to co-host with our Fine Wine Team.

Lox Stock & Barrel is a cozy, forty seat Deli Diner located in one of the last remaining old pockets of Sydney’s, Bondi Beach. Their approach to food is that it should be healthy, delicious and something that you feel like eating. This is where our interpretation of the modern deli idea has come from. A delicatessen means “something delicious to eat”, i.e food without pretension, food that is simple to prepare, cooked from the heart, using what’s good, abundant and in season.

Influenced by the best loved dishes of our ancestors from pre-war Europe, but the inspiration is definitely the best of local, seasonal produce and satisfying, balanced eating. They run the kitchen as close to ‘farm to plate’ as possible. Our customers and friends share our food values – we all want to be connected to our food.
Chef Neil has prepared a delicious 3-course dinner for us that will be paired with wines from the Dominique Portet range. We hope you can join us. Seating is strictly limited to 40 people (with further seats being released pending weather closer to the date).


Canapés on arrival

Sparkling Brut Rose LD NV; Fontaine Rose 2018

Kombued cured hiramasa Kingfish, chives, creme fraiche
Veal oyster bade, crushed peas, tonnato sauce
Sprouted mixed grain falafel, red lentil dahl, coconut sambal

Share style Menu

Estate Sauvignon Blanc 2018; Fontaine Chardonnay 2018; Fontaine Cabernet Sauvignon 2017; Heathcote Shiraz 2015

Homemade rye, EVO vincotto
Charcoal asparagus, almonds, bottarga
Spiced tomato salad, yellow squash, chickpeas, herb yoghurt
Moroccan lamb pie, peri peri, yoghurt, coriander salad

Individual Dessert

Sauvignon Blanc Vandanges Tardives

Butterscotch Pot-de-Crème, miso caramel, persimmon, blueberries

$98 per head inclusive of all wine & food
Bookings essential by Friday December 7th
chrissy@rickshawenterprises.com.au | 0419633321 | or in-store at
Bayswater Fine Wines, Darlinghurst Fine Wines, Paddington Fine Wines or Ben Buckler Cellars | Bookings confirmed with payment