Wagyu, Wine & The Art Of Fire

Experience a lunch at Sevens Creek Wagyu farm with food prepared by Executive Chef Nigel Brown from Mitchelton Winery.

To be held on Sunday 6th April 2025 from 12-4pm.

Our ethos of low food miles, sustainability, seasonal and low waste ties in well with the practices here at the farm.

The ability to pluck a pear from the tree and eat it creates another element to the 5 senses. 

Cooking is such a primal affair, using fire to bring out the sweetness of the produce where a simple concept of heating creates chemical bonds within the food to accentuate flavours.

Please note all seating on the day will be in tables of 6.

We have single ticket options available for $195 per person or you can book a full table of 6 at $175 per person. 

There is a limited number of seats available so please book early to avoid disappointment!

The Menu

1st Course - to share 

Wine Match - 2023 NV Preece Prosecco

• Wood roasted gourds, crushed pumpkin seeds, wood fired flatbreads 
• Sevens creek wagyu bresaola and salami, MW pickles, mustard seeds

2nd Course - to share 

Wine Match - 2024 Mitchelton Airstrip 

• Stracciatella, smoked tomatoes, CW vinegar, mountain pepper, baguette

3rd Course - to share

Wine Match - 2021 Marsanne

• MB9+ Eye fillet tartare, cornichons, capers, hens egg, saltbush, lotus root

4th Course - to share 

Wine Match  - 2023 Heathcote shiraz

• MB9+ Striploin cooked over coals, chimichurri, salami 
• Wagyu fat roasted heritage carrots, broccolini, potatoes
• Somerset heritage farm salad, CW vinegar, olive oil 

5th Course - individually plated 

Wine Match - 2023 Riesling

• Fire roasted pears in MW tawny, blackberries, caramelised white chocolate, filo, meringue

To Share 

• Gwen’s three minute sponge, passionfruit curd, mascarpone.

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