CANCELLED - Wine, Vine, Barrel Burn

The crackling of fire, the explosion of energy. The 2023 vines & barrels from Tallis Wine Vineyard will ignite the hills in a spectacular display.

When:
12 October 2024 at 4:00pm to 10:00pm
Where:
Rye at Tallis, 5 Major Plains Road, Dookie
Cost:
$155 per person. Ticket sales close 26 September.
WWW:
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This unique event will feature a three-course meal, expertly crafted and cooked over a live open flame kitchen by the renowned team from Grilled & Gathered co.

Get down and boogie with DJs Record Per Tutti, spinning vinyl from 6pm - 9pm as the sun goes down and the fire lights up. Experience the magic of live fire cooking, where local and seasonal produce is slowly roasted over glowing coals, intensifying flavours and creating an immersive culinary adventure.

Watch as chefs expertly tend to the flames, searing and smoking ingredients to perfection right before your eyes.

Times:

  • 4PM: Start + graze
  • 5PM: Roaming entree served
  • 6PM: Vines & barrels fired up DJs Record Per Tutti - spinnin’ vinyl till 9pm
  • 7PM: Mains served - grazing style
  • 8:30PM: Roaming dessert served
  • 10PM: Event Finishes

A three-course immersive dinner

  • Starter: Grazing melted cheese pan with charred sourdough Entree: Char-grilled octopus served with smoked baba ganoush (canapé style)
  • Mains: Slowly smoked then seared O'Connor Angus tomahawks and tri-tips, expertly prepared over open flames
  • Sides: Crispy wagyu potatoes, charred greens in coconut oil with garlic, and a seasonal salad with charred citrus dressing, all showcasing the depth of flavour that live fire cooking brings
  • Sauces: Chimichurri and smoked spiced mayo to complement the rich, smoky flavours
  • Dessert: A decadent 6-hour smoked pineapple served with vanilla ice cream and Anzac biscuit crumble, finishing the meal on a sweet, smoky note
  • Additional Perks:
    • A drink on arrival
    • Live entertainment
    • Front row seats to the barrel burn

How to purchase a ticket

Please visit our “Book” page and click open the OpenTable portal to Saturday 12th October and 4pm, then follow the prompts.

For more information
Contact: Rye at Tallis on 0437 825 547 or