Head Chef Alex Turner (Kith Eatery) and Taylor Bradley (Weirs Butcher) present a thoughtfully curated multi-course menu crafted to celebrate the release of a new addition to the Borrello Vineyards range – Pinot Noir, accompanied by live music throughout the afternoon.

Begin with a complimentary glass of wine alongside antipasto of cured meats and grilled seasonal vegetables, before moving into pork neck spiedini (skewers) cooked at a live hibachi station. All finished with a fully loaded porchetta panini.

In the tradition of their Italian roots this multi-course Sunday lunch encourages everyone to come together to enjoy food, wine and music – Pinot in one hand, perfectly crafted bites in the other.