Come and celebrate the delicious food and wine from four amazing regions across Italy, Chef Glen Manzer will design a four-course menu inspired from each of our favourite regions to experience.
Each ticket includes a welcome drink, a four-course plated dinner inspired by each region, gratuity and tax. You can choose to include wine pairings for each course, picked from the region to complement each dish.
Seating is limited as we will only be selling 40 tickets to each of these dinners, so make sure to purchase your tickets early. In the true style of Italy we will be dining at communal tables for the evening to enjoy conversation with others.
Dinner in Sicily – March 17th
Sicily is the largest island in the Mediterranean Sea and one of the 20 regions of Italy. The island has a long history of producing a variety of noted cuisines and wines, to the extent that Sicily is sometimes nicknamed God’s Kitchen because of this. The ingredients are typically rich in taste while remaining affordable to the general public. The savoury dishes of Sicily are viewed to be healthy, using fresh vegetables and fruits, such as artichokes, olives (including olive oil), citrus, apricots, aubergines, onions, beans, raisins commonly coupled with seafood, freshly caught from the surrounding coastlines, including tuna, sea bream, sea bass, cuttlefish, swordfish, sardines, and others.
Dinner in Campania – May 26
Campania is a region in Southern Italy, located on the south-western portion of the Italian Peninsula, with the Tyrrhenian Sea to the west. It includes the small Phlegraean Islands and Capri for administration as part of the region. Campanian cuisine varies within the region. While Neapolitan dishes centre on seafood, Casertan and Aversan ones rely more on fresh vegetables and cheeses. The cuisine from Sorrento combines the culinary traditions from both Naples (the birth place of pizza) and Salerno.
Dinner in Tuscany – July 21
Tuscany is a region in central Italy with an area of about 23,000 square kilometres and a population of about 3.8 million inhabitants. Known for its landscapes, history, artistic legacy, and its influence on high culture. It is regarded as the birthplace of the Italian Renaissance. Simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruit are used. Olive oil is made up of Moraiolo, Leccino and Frantoiano olives. Beef of the highest quality comes from the Chiana Valley, specifically a breed known as Chianina used for Florentine steak. Wine is a famous and common produce of Tuscany., the wine Chianti is arguably the most well known internationally.
If the weather is beautiful we will dine al fresco on the patio for this Tuscan dinner.
Dinner in Piedmont – October 20
Piedmont, pronounced [piemonte], is a region in northwest Italy. The recipes of Piedmont cuisine are best known for their strong flavours such as the garlic and the anchovies of Bagna cauda or the pungent scent of white truffles of the Langhe accompanying “tajarin” pasta. These strong flavours blend well with robust red wines such as Barbera d’Asti or aged wines like Barolo.
Add fresh truffles to your dishes for this luxurious meal.