CELEBRATing women winemakers: INTERNATIONAL WOMEN'S DAY An EVENT lauding the first ladies of wine.
“There is no force more powerful than a woman determined to rise.” - W.E.B. Dubois
Wednesday 8 March 2023, from 5:00 pm.
Limited seats. One night only. Ticketed event.
For International Women’s Day Beckett’s is celebrating our wonderfully talented women winemakers - Peta Kotz, Diane Cauvin, and Eleana Anderson – with three courses designed by Chef Jeff Schroeter, elegantly matched with the most perfect of wine choices from our three vinous heroines.
Diane Cauvin continues to champion the conversion to organic/biodynamic farming. Peta Kotz has reimagined the Hunter region, bringing new techniques and ideas 'to find beauty amongst imperfection'. And Eleana Anderson produces one of Australia's best Tempranillos.
Diane is pairing the 2020 Château La Colombiere 'Colombulle' Pét-Nat Rosé with your amuse-bouches on arrival. Peta has matched the 2022 Chardonnay, Sabi Wabi ‘Bright Eyes’, Pokolbin, Hunter Valley NSW with your entrée. While your main will be experienced with the 2019 Tempranillo, Mayford Wines, Porepunkha VIC, made by winemaker Elena Anderson.
The perfect way to pay homage to our women of wine.
The Prix Fixe menu is $160 per person, over three matched courses*. Wednesday 8 March 2023, from 5:00 pm.
ON ARRIVAL
2020 Château La Colombiere 'Colombulle' Pét-Nat Rosé
Made by winemaker Diane Cauvin
~ paired with two amuse-bouches ~
Porcini and Spinach Arancini
Italian parsley emulsion
Pressed Watermelon Tuna Tataki (gf)
Wasabi mayonnaise
ENTRÉE
2022 Chardonnay, Sabi Wabi ‘Bright Eyes’, Pokolbin, Hunter Valley, NSW
Made by winemaker Peta Kotz
~ paired with a choice of one entrée from the two below ~
Skull Island Tiger Prawns
Australia's best and biggest, from NT. Butterflied & simply grilled. Warm prawn butter
Escargots en Cocotte
Snails baked with garlic butter, tomato, spinach, with a puff pastry lid. As French as I get!
MAIN
2019 Tempranillo, Mayford Wines, Porepunkha, VIC
Made by winemaker Elena Anderson
~ paired with a choice of one main from the two below ~
Dijon Roasted Black Opal Wagyu Rump
Served medium rare. Pommes dauphinoise, sautéed cultivated mushrooms, Perigueux sauce
Duck à l’Orange
Grimaud duck breast with sautéed English spinach, shitaki, pistachio. Gin, orange cumquat glaze
Choose a side
Radicchio, endive salad. Toasted almonds, mustard garlic dressing
Roasted broccoli, tahini yogurt & pepita
Goose fat roasted herb potatoes
*Menu items may change due to availability.