Relais & Châteaux is inviting VIP clients to a dining event, which will feature two of its Australian properties. On 23 November 2017, Spicers Peak Lodge will team up with Hentley Farm Restaurant to deliver a culinary experience with overnight accommodation. Guests will enjoy:
- Light lunch on arrival
- Afternoon meet and greet with Keith Hentschke, Founder of Hentley Farm
- Five-Course Degustation Dinner – created by Spicers Peak Lodge Head Chef, Minh Le and Hentley Farm Head Chef, Lachlan Colwill.
Dinner will be hosted by Keith Hentschke, who will take guests through a masterclass of Hentley Farm Winery and the paired wines.
Packaged from $1199 for two people in a Loft Suite, price includes overnight all-inclusive accommodation at Spicers Peak Lodge.
Can’t make the dinner?
Guests also have the opportunity to join Relais & Châteaux at Hentley Farm for the Spicers Peak Lodge Long Table Lunch on 24 November 2017. Experience destination dining in the remote high country with a fireside three-course lunch hosted by Keith Hentschke and paired with Hentley Farm wines. The menu is a collaboration between Hentley Farm ‘Chef Lachlan’ and Spicers Peak Lodge ‘Chef Minh’.
Time: 12:00pm.
Cost: $125 per person, including matching wine.
The stables at Hentley Farm, originally built in the 1880s, have been restored and converted into a contemporary dining room, with a more recent extension offering vineyard views. Head chef Lachlan Colwill has created two set tasting menu offerings, with a strong focus on utilising produce from the micro-climate on the banks of Greenock Creek.
Situated on a mountaintop in Queensland’s Scenic Rim, Spicers Peak Lodge showcases “the best of Australia on a plate and in a glass”. Bordering onto and within the World Heritage Listed Main Range National Park, Spicers Peak Lodge also provides habitats to many rare and threatened Australian species.
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