Keep warm this winter at The Naked Fig with a series of degustation dinners. The fire will be blazing while guests indulge in fine wine and food.
The dinners will feature six signature dishes, matched with seven different wines from some of Australia’s most acclaimed producers, costing $99 per head.
From the big, ballsy, Barossa monsters to the elegance and poise of Margaret River and crispness of the Great Southern, Naked Fig will be showcasing these region’s finest wines and complementing them with perfectly paired dishes.
Either the wine-maker or an ambassador from the winery will host each event and will speak about each wine as it is poured.
Dates of Naked Degustation Wine Dinners:
• 22nd May – Forest Hill, Mount Barker
• 19th June – Tom Foolery, Barossa
• 24th July – Millbrook, Jarrahdale
• 21st August – Seppelt, Barossa
• 18th September – Howard Park, Margaret River
Bookings are required, phone 9384 1222.
Menu for the Forest Hill Degustation Dinner on Thursday 22nd May
Head Chef: Chris May
highbury fields sauvignon blanc 2013
house cured duck breast
kaffir lime leaf & lemongrass oil
melon, duck bon bon
estate chardonnay 2012
sashimi ocean trout
sweet & sour nettle broth
block 8 chardonnay 2011
lemon & lime pig cheek
cherry apple, pig ear crackle
block 8 cabernet sauvignon 2011
truffle cream fraiche
asian mushroom, bok choy
estate shiraz 2011
chinese sticky beef shin
silver beet, braised spring onions
daikon puree, ginger
noble riesling 2008
dark chocolate triangle
orange marshmallow, spiced crumb