Following the success of our Elements of Ale Beer Dinner series, we bring to you the much-anticipated wine dinner, Elements of the Vine with Pepperjack Wine.

Taste the elements of Australia’s favourite Shiraz straight from the Barossa, expertly matched with a four-course dinner designed by Lily's Chef Brad Casey, as you learn the origins of Pepperjack’s most awarded and enjoyed wines.

Pepperjack Wine are predominately grown and made in the Barossa, a wine region notorious for world-class Shiraz and Cabernet Sauvignon. Pepperjack winemaker, Richard Mattner is a born and bred Barossa local. Richard believes that making the wines he loves to enjoy, matched with a great steak is the favourite part of his job.

The standout of the night, the Pepperjack Graded McLaren Vale Shiraz, is handcrafted to partner with Scotch Fillet. The McLaren Vale region produces Shiraz that is highly concentrated with lots of fruit flavour, as well as a richness, which balance the rich flavours of the Scotch Fillet.

Chef Brad Casey has thoughtfully crafted a menu to partner with the rich velvety layers of each wine. 

Tickets are $80pp and include Pepperjack Sparkling Shiraz and canapés on arrival followed by four courses matched with Pepperjack wines and prizes up for grabs.


MENU

ON ARRIVAL
Canapés matched with Pepperjack Sparkling Shiraz

ENTRÉE
Seared sea scallops, spiced carrot puree, chicken skin, chorizo crumble, sweet pea
Matched with Saltram Mamre Brook Riesling

FIRST COURSE
Sticky pork belly with creamed leek, radish, wild mushroom, braised shallot and aged apple balsamic jus
Matched with Pepperjack Barossa Red Blend

SECOND COURSE
Scotch fillet, garlic potato puree, roasted baby carrots, broccolini and jus
Matched with Pepperjack Graded Shiraz McLaren Vale

DESSERT
Grazing cheese boards with a mixture of hard and soft cheeses with dried fruits and nuts
Matched with Pepperjack Cabernet Sauvignon

Limited seating available. Book your tickets now.
(Early Bird Tickets on sale till Friday 9 November).
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