Seasoned Dinner with Sandra de Pury (Yeringberg)

We in­vite you to a very special evening of food and wine at The Stables at Stones.
 
Seasoned is a quarterly wine dinner celebrating the talented community of Yarra Valley food and wine producers that we are so lucky to work and collaborate with.
 
Coinciding with the release of the Spring edition of Seasoned (Stones of the Yarra Valley and Meletos in-house quarterly broadsheet) the 2017 Spring Seasoned Dinner sees us teaming up with fourth-generation Yarra Valley winemaker Sandra de Pury of Yeringberg.
 

Yeringberg is one of the Yarra Valley's oldest vineyards, having recently celebrated 150 years. 
Listen to Sandra share stories of the long and rich history of Yeringberg and provide an interesting insight into her life as a winemaker in the Yarra Valley.

 
Join us from 7.00pm for a pre dinner drink and canapés to begin prior to taking a seat at one shared table for a casual, intimate and interactive dinner with Sandra de Pury. Executive Chef Hugh Davison has crafted five incredible courses to perfectly match seven Yeringberg wines, including exclusive back vintages.

 
Finishing off with a selection of petit fours, The Stables bar will be open for those wishing to purchase post dinner drinks, along with the opportunity to have a chat with Sandra and Hugh.
 
 
Seasoned Dinner with Sandra de Pury
Sunday October 15, 2017 from 7.00pm
 
Location
The Stables at Stones of the Yarra Valley
14 St Huberts Road, Coldstream
 
Tickets
$165 per person (includes 5 course tasting menu with matching wines)
Please note that tickets are non refundable in the unfortunate event of cancellation within 72 hours of the Seasoned Dinner.


For further information, call (03) 8727 3000 or email info@stonesoftheyarravalley.com

 
Accommodation
Want to stay with us?
Guests rooms at The Farmhouse at Meletos begin from $320 per night, with a complimentary regional breakfast served in the adjoining Meletos' Cafe. For more information on our accomodation, call (03) 8727 3030 or email

 

Menu

2013 Yeringberg Marsanne / Roussane
Oyster, Worcestershire caviar
Carrot Meringue, fromage fraise
Chicken liver parfait

 

2011 Yeringberg Chardonnay
Timbarra peas, parmesan, mint

 

2014 Yeringberg Viognier
Buxton trout, cardamom, lemon and ginger mayonnaise

 

2015 Yeringberg Pinot Noir
Yeringberg lamb, pepper leaf yoghurt, cucumber

 

2012 Yeringberg Shiraz
Yeringberg lamb, rocket, beetroot and native berries

 

2013 Yeringberg Cabernets & 2005 Yeringberg Cabernets
Sher wagyu, onion, sweet potato

 

Selection of petit fours and tea & coffee to finish.