Media, winemakers and special guests were invited to a winter menu preview at The Botanic Gardens restaurant last Thursday night.

Each of Trippas White Group’s head chefs prepared a course for the six-course seasonal degustation that was matched with wines from Phillip Shaw in Orange and Margan Estate in the Hunter Valley.

The chefs each presented their dish and Damian Shaw and Ollie Margan talked the group through the matched wines. The evening started with canapés and drinks at The Pavilion and ended with open slather on a cheese table.

Menu below:

Chef Nader Shayeb, Sydney Tower Buffet

King prawn Vietnamese salad

Glazed bbq pork belly, caramelised carrot, almond

Crocodile sausage roll

Matched with Philip Shaw The Edinburgh NV and Margan Family Vineyard Semillon

Chef Paul Kavanagh, Centennial Parklands Dining

Charcuterie: Wagyu, bresaola, pork knuckle, pear & potato relish, pickles

Matched with Margan Family Vineyard Semillon

Chef Nick Whitehouse, Trippas White Group

Confit salmon, fennel & lychee salad, tomato gel

Matched with The Architect Chardonnay by Philip Shaw

Chef Brad Jones, The Pavilion

Spatchcock, pumpkin, organic quinoa, raisin

Matched with The Wirewalker Pinot Noir by Philip Shaw

Chef Todd Hunt, Botanic Gardens Restaurant

12 hour beef cheek, smoked eggplant, Jerusalem artichoke

Matched with Margan Family Vineyard Shiraz

Chef Ashley Hughes, 360 Bar and Dining

Dark chocolate marquise, salty caramel ice cream, caramel popcorn

Matched with Margan Botrytis Semillon

Images courtesy of Trippas White Group